First wash methi leaves with turmeric powder and salt. So that the dust of leaves goes off. Drain the water and chopped leaves finely and keep aside. In a bowl combine methi leaves, 2 tbsp gram flour or as needed for binding. If there is a moisture you can used gram flour as needed. 1/2 tsp haldi powder, 1 tsp red chilli powder, 1 tsp ginger, galic and green chilli paste, 1/2 tsp garam masala, 1 chopped onion, few chopped coriander leaves. Mix.well and knead a dough.

It should not be watery. Because w are going to make just like pan cake with less oil. Heat non-stick pan. Add 1 tbsp oil. Place the mixture in a pan and spread evenly. Cover and cook for 3 minutes or till it become light brown in colour. Then flip the pan cake again cover and cook for 3 minutes. It shoud be brown on both the sides.

Once it is done. Transfer to a plate and cut it into rectangle shape. Once it is done. Keep aside.

For curry : Heat oil in kadai. Add 1/2 tsp cumin seeds and let it crackle for few minutes. Then add onion paste, haldi powder, reed chilli powder, ginger, garlic and green chilli paste, garam masala, cumin powder and coriander powder. Mix properly and fry for few minutes. Then add water as needed. Add chopped coriander leaves and boil for 2 minutes. Then add methi pakora.

Cover and cook till it is gravy and the pakora cooked well. Once it is done. Transfer to a serving plate. Garnish with chopped coriander leaves and fresh cream. Once it is done. Serve methi pakora curry with chapathi and steam rice.