Clean and wash 250 grams of fenugreek (methi) leaves. Drain the water and finely chop the leaves.
In a mixing bowl, add 200 grams of gram flour (besan), 1 finely chopped onion, 1-2 finely chopped green chilies, 1/2 teaspoon of red chili powder, 1/4 teaspoon of turmeric powder, 1/2 teaspoon of carom seeds (ajwain), and salt to taste. Mix well.
Add the chopped fenugreek leaves to the mixture and mix well. Gradually add water (approximately 1/4 cup) to form a thick batter.
Heat oil in a deep frying pan over medium heat. Once the oil is hot, drop spoonfuls of the batter into the oil.
Fry the bhajiyas until they turn golden brown and crispy, turning occasionally to ensure even cooking.
Remove the methi bhajiyas from the oil using a slotted spoon and place them on a paper towel to drain excess oil.
Serve hot with green chutney or tomato ketchup.