Wash and chopped methi leaves. In a kneading bowl add methi leaves, maida, salt, carom seeds, onion seeds and one tbsp oil and mix well.

Make a stiff dough with the help of water.

Keep aside for 15 mins.

Divide the dough into equal size balls.

Sprinkle a little flour and roll them with a rolling pin to approximately 2.5 inch diameter.

Heat oil in a wok, deep fry the kachori in a medium flame and fry till light brown.

Drain extra oil in paper napkin

Serve hot.