In 1 mixing bowl, add 1 cup besan, 1 tablespoon rice flour, 1 teaspoon fine rava, crushed coriander seeds, carom seeds, and 7 crushed black peppercorns.

Add a little water gradually. Whisk the batter continuously in 1 direction for 5 to 7 minutes. This makes the rava swell and creates a fluffy base.

Add 1 cup chopped methi leaves, 2 tablespoons chopped coriander leaves, and crushed green chillies to the batter.

Mix everything gently. Add salt to taste and 1 pinch of sugar to balance all the flavours.

Add 1 pinch of baking soda and pour 1 teaspoon of lemon juice directly over it to activate it. Mix the batter well.

Heat oil in a kadhai on a medium flame. Pour 1 teaspoon of this hot oil into the batter and mix again.

Drop small round portions of the batter into the hot oil. You will notice that they flip automatically in the oil!

Deep fry the fritters on a medium flame for 3 to 4 minutes until they turn a beautiful golden brown and crispy.

Slit 3 to 4 green chillies and fry them briefly in the same oil as an accompaniment.

Remove your perfect Crispy Methi Pakoda Recipe onto a paper towel and serve hot.