Wash the fenugreek leaves and chop them roughly or finely.
Lightly crush the black pepper and coriander seeds in a mortar – pestle. Set aside.
Whisk a tablespoon of oil and 5 tablespoons of water in a mixing bowl.
Add the baking soda, finely chopped green chillies, crushed peppercorns, crushed coriander seeds, carom seeds, turmeric powder, hing, salt and sugar. Mix very well.
Then add the chopped fenugreek leaves and give a nice mix.
Now add the chickpea flour and mix everything well to form a batter.
The batter should be thick.
If the batter is too thick then add a few tablespoons of water.
Heat oil in a pan on medium flame for deep frying.
Grease your hands and take a small ball of the batter.
Slowly drop it in medium hot oil.
Deep fry them on a medium flame till crisp and golden brown.
Drain them on paper napkins to remove excess oil.
Serve hot with mint coriander chutney or tomato ketchup along with coffee or ginger tea.