In a mixing bowl take ¼ cup tightly packed fenugreek leaves, 1 chopped small onion, 1 green chilles, ½ inch finely chopped ginger and grind it to make a thick mixture.
Now take a bowl and add ¾ cup gram flour, 1 pinch of baking soda, salt, 2 pinches of turmeric powder along with some fenugreek leaves and the ground mixture then mix well with some water and 1 pinch of Asafoetida to make a pakora batter without any lumps. Keep the batter covered for 5 to 6 minutes.
Heat oil for deep frying in a kadai or pan. When the oil becomes moderately hot, add a spoonful of the methi pakoda batter into the hot oil.
Remove the fried pakodas with a slotted spoon and drain as much oil as possible on kitchen paper towels.
Serve these mathi pakodas with tomato ketchup, coriander chutney or tamarind chutney. They also go well as a starter snack.