Making Pakoda Batter
In a mixing bowl, take the chopped fenugreek leaves, finely chopped onions, green chillies and 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 the gram flour and water. The amount of water requires depends upon the quality of the gram flour.

Begin to mix very well to make a pakora batter without any lumps. The batter is of medium consistency. 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. Keep the heat to medium to medium high.

Once the pakoras are cooked lightly, turn over and cook the other side.
Fry the pakoras till they become golden and crisp.

Remove the fried pakoras with a slotted spoon. Drain as much oil as possible while removing them.
Drain them on kitchen paper towels to remove excess oil.
Serve these methi pakodas hot with tomato sauce, cilantro chutney or tamarind chutney. They also go well as a starter snack or can also be had with roti or bread.