Chop green chillies, coriander and fenugreek leaves.
In a bowl sieve gram flour and add semolina to it. Add in the chopped coriander, fenugreek, black pepper, chillies, ajwain and coriander seeds and mix all together.

Slowly add water and make a thick batter.
Add in salt, sugar, baking soda and lemon juice and mix together. Transfer in a piping bag if preferred otherwise you can drop using spoon or hand.

Heat the oil in a large wide pan or wok over a medium heat. You can test when it’s ready by adding in a little of the batter. It should float to the top.

Drop a few tablespoonfuls into the hot oil and cook until lightly golden. Flip them over to make sure they are cooked evenly
Drain them on kitchen paper. (optional you can sprinkle asafoetida if preferred)
Enjoy with chutney