Add besan, ajwain and salt to a mixing bowl. Mix everything well.

Add ginger, onions, mint leaves and chilies. Pour enough water and make a batter of thick but pourable consistency.

Heat a no stick pan and grease it lightly with ghee.

Take a ladle full and pour it in the middle of the pan. Spread it in circular motion just like we do for dosa

Drizzle some ghee around the edges and the center.

Allow to cook until the edges leave the pan and Flip it to the other side.

Press down the edges with a spatula. Fry until the cheela is cooked completely and gets golden spots.

Serve minty besan cheela with ketchup or chutney. Relish it with tea or coffee.