Heat a pan in medium flame. Dry roast besan flour till nice aroma comes without burning it. Transfer it to a broad bowl.
Wash well the Leaves remove the stems and take the leaves alone. Finely chop them. Add all the items to the bowl that has besan flour and mix well with hand. If needed sprinkle some water. Bring the stuff slightly watery than to the Roti dough consistency.
Heat oil. Once the oil is heated well take rough balls (need not be a perfect sphere) from the batter and drop them in to the oil. Fry till they become golden brow
By Ria Samuel