• Mix everything in a big bowl except hot oil, banana and methi leaves. Mix well.
  
• Add mashed banana and chopped fenugreek leaves/methi. Mix well.
  
• Add little water at a time to make just a little thicker batter than pancake batter. Use your hands to make the batter as the heat of the hand helps with softness of the fritters.
  
• Keep it aside for 30-45 minutes.

Deep fry Bhajia

• Start heating oil up for deep frying the fritters.
• Once the oil is hot but not bubbling hot, add almost ¼ cup of hot oil to the batter and mix the batter with a spoon again.
• Start dropping small dollops of the prepared batter into the hot oil very carefully and fry. Turn the heat down just a little.
• Fry them till they puff up and change color to golden brown, while keep turning and flipping them around.
• Remove fried fritters from oil and place them on a plate covered with paper towel to remove the excess oil. You can drop them into brown shopping bag as well for even more removal of excess oil.
• Serve them hot with spicy and sweet chutney along with some masala chai!
  

If you prefer making pudla instead

• Heat up your flat cast iron pan.
• The batter for pudla/crapes should have similar consistency as pancake batter. If your batter is thicker than that, add some water to thin it out.
• Spray or spread some oil on the pan and immediately drop some batter in the middle of the pan and start to spread it in circular motion in the pan to cover the almost whole surface of the pan. Make it as thin as possible.
• Drizzle some oil at the edges of the pudla and let it cook on medium heat until the sides of the pudla starts to rise up since it starts to become crispy. The side that is facing down should get golden brown.
• Flip the pudla and cook on the other side until golden brown.
• Take it off the pan and serve it hot with side of spicy green chutney and masala chai!