1 tsp cumin seeds powder
1green chilli finely chopped
1 tomato cut into cubs
1/2 tsp grated ginger
Oil
Salt
1/2 tsp black pepper powder
1/2 tsp fennal seed
Directions
Wash and finely chopped spinch leaves in the Chopper
Transfer the chopped spinch in a bowl. Then add black salt, salt, jeera powder, black pepper powder, coriander powder, coriander leaves, fennel seeds, mix all well togather, add water and make it pancake like consistency better.
Heat the nonstick tava, take a ladleful of better, and spread it, chila shouldn't be very thick nor thin. On top of chila add deseeded chopped tomatoes. Roast it on medium heat on both side by adding 1 tbs oil
