Combine the besan with enough water to make a smooth paste.Add 1/2 tsp of onion & few chopped coriander leaves.Mix well & keep aside.
Sprinkle some salt on fenugreek leaves & keep itaside for 10 minutes.After 10 minutes,wash them with fresh water 2_3 times.
Heat oil in a karahi or pan,add cumin seeds in it.When the seeds crackle,add fenugreek leaves,red chilli powder &turmeric powder.Mix well
Cook on the low flame for 5 minutes while stirring occasionally.
Add the besan_ water mixture,boiled chickpeas,salt & sugar.Mix well & add coriander leaves.Mix again & cook on the low flame for 5 minutes, stirring occasionally.
For the tempering, heat 1 tsp of pure oil in a pan add grated coconut & ginger - garlic paste.
Put the cooked methi patal bhaji in a serving bowl & pour tempering over it.
Serve hot with chapati.
