Karin Hulsemann wrote:

Thanks ever so much for the recipes. They sound great, especially the
dips. I'm not sure whether I can muster the energy and patience to make my
own pakora, much as I love the stuff. But the tip about the batter sounds
interesting. Maybe one could also incorporate the leaves into some flat
bread.

The batter is really not hard to make. Don't cut up veggies, but just
make what USians call "fritters" with the batter mixed with leaves. Dip
in a commercial tamarind chutney.
I haven't seen methi naan...naan laced with chopped cilantro, yes, but
that is a leaf that is often eaten raw, and methi seems to be cooked.
Not sure if it would be done in flat bread. Possibly in a foccacia with
some garlic and garam masala mixed into the batter, although I am not a
huge fan of cross cultural recipes, having seen many teratomas
(monster-tumors) result in the enthusiastic coupling of divergent
cuisines.
blacksalt