Rinse the fenugreek leaves(methi) under running water and separate the leaves. Peel off the onion and slice it vertically.

Chop the fenugreek leaves very finely and add it to a wide bowl. I have taken a cup of chopped methi leaves.

Next add gram flour, rice flour, turmeric powder and crushed coriander seeds.

Next include carom seeds, chopped green chillies and onion to it.

Finally include salt and baking soda. Mix it well. It will be in crumbled form now.

Next add water little by little and form stiff dough.

Heat oil in a heavy bottom wok, as it gets heated drop a small portion of dough in to oil in random shape. Fry in medium flame till the pakoda gets golden brown. Once done, remove from oil and drain over kitchen tissue.

Methi pakoda is ready to serve with coconut chutney as tea time snack.

Rice powder gives crispy-ness, so do not skip adding it.

Do not add any water initially, the moisture in the greens and onion would help to get crumbled mix.

The dough should be stiff not thin.

If you don't fry the pakoda to golden brown, it may taste little bitter as fenugreek leaves are used.

You can include red chilly powder to make the pakoda spicy.