Making pakoda batter
in a mixing bowl, take 1/4 cup tightly packed methi leaves, 1 chopped small onion, 1 green chilli and 1/2 inch finely chopped ginger.
also add 2 to 3 pinches of red chilli powder, 2 to 3 pinches of turmeric, 1 pinch of asafoetida, 1 pinch of baking soda and salt as required.

Add 3/4 cup besan/gram flour. add 1/4 cup water.
begin to mix very well to make a pakora batter without any lumps. keep the batter covered for 5 to 6 minutes.
frying methi pakoda
heat oil for shallow frying or deep frying in a kadai or pan.

When the oil becomes moderately hot, add spoonfuls of the pakoda batter to the hot oil.
once the pakoras are cooked lightly, turn over and cook the other side.
fry the methi pakoras till they become golden and crisp.
remove the fried pakoras with a slotted spoon.

Drain as much oil as possible while removing the pakoras.
drain them on kitchen paper towels to remove excess oil.
serve these methi pakodas with tomato sauce, cilantro chutney or tamarind chutney. they also go well as a starter snack