Wash and chop fenugreek leaves along with onion and green chillies

Grind soaked chana dal with green chilli and ginger to a coarse paste, use very little water

In a bowl take chana dal paste, corn, chopped fenugreek leaves, onion and chillies

Add asafoetida, cumin seeds and salt as needed, mix well.

In a kadai/pan heat up oil for deep frying, make wadas in desired shape and fry on medium heat till done.

Serve hot with mint-coriander chutney