Forgot them 
. Although I would never try to make poppadoms. OH has found some recipes and we may try something today.
Dried methi is quite strong, I would probably start with a tablespoon, I think it depends on your taste. (you can also add dried methi towards the end of the cooking) Fresh methi also has some “body” - I have in the past mixed spinach and fresh methi - so I think spinach and dried methi (btw this is often called Kaustori) would probably work.
Hope it works out - this is one of my favourite dishes…
Thanks. I use the dried methi in some of my curries and always add it near the end, and it is quite strong. I love spinach as well, but would add it at the end as well so that it wilts but doesn’t cook too much. I’ll give it a go.
You can use it to make pastry.
Use less fat to flour and watch the water.
Bake it without beans and push it down during baking. A potato masher works well.