½ cup mung bean flour

½ ts olive oil

½ cup chopped fenugreek greens or chopped watercress

1 TS chopped fresh coriander(dhania)

½ ts veg stock or mock chicken stock powder

1/8^th ts turmeric powder

salt to taste

½ onion, finely chopped

¼ ts ground coriander

¼ ts ground cumin

½ ts fresh crushed ginger

1-1 ½ cups water

Mix all the ingredients into a batter, add salt to taste. Grease a non stick pan with olive oil and pour out small flap-jack sized crumpets. Turn when brown.

Serve with a drizzle of honey. Yum!