Ingredients
2 cups packed Methi leaves (Fresh Fenugreek)
1/2 cup coriander leaves - chopped
2 green chillies - chopped finely
1/2 tsp red chilli powder
1/2 tsp turmeric(haldi) powder
3 cups besan(chickpea flour)
4 tbsp rawa(fine semolina)
1/2 tsp fruit salt (soda)
4 tbsp fresh curd
1/2 tsp sugar (optional)
1-2 tbsp lemon juice
Oil for frying + 1 and 1/2 tbsp extra
Salt to taste
Water (roughly about 2 cups or less) - to make batter

Method
Mix all the ingredients except soda and oil.

Make a batter with water. Start with just 1/2 cup water, keep stirring or mixing well, then keep adding water a little at a time till you get semi-solid batter. When you hold it in your hand, it should not drop, nor should it be hard enough to be shaped. Its better to use less water than more, and make sure the batter is not thin.

Now add the fruit salt(soda) and 1-1/2 tbsp oil and mix well.

Keep a wok filled with oil on medium flame. Drop one small drop of the batter to the oil. If it comes up(floats) immediately, your oil is at the right temperature. Now lower the flame a little, then drop spoonfulls of batter in the oil and fry till golden brown on both sides. It is advisable to wear oven mittens to avoid oil burns and don't fry more than 4-5 fritters at a time.

Serve the hot Methi Pakodas with Tamarind-Raisin-Date Chutney, ketchup, Roasted Tomato-Peanut Chutney or any other dip of your choice!

Original Recipe and Photo available at Methi Pakodas(Fenugreek Fritters) over at Fun and Food