Wash and chop the fenugreek/methi leaves and keep aside.

In a bowl, combine chickpea/besan flour, red chilli powder, salt, ginger garlic paste, garam masala powder, and turmeric powder.

Add enough water and knead them to a stiff dough.

Add a teaspoon of oil and knead it again.

Divide the dough into small portions.

Apply a little amount of oil onto your palms and roll out small pebble sized balls out of each dough portions (badeela).

Set them ready on a greased plate.

In a heavy bottomed pan, heat 2 tablespoons of oil.

Add cumin seeds, mustard seeds, curry leaves and dry red chillies.

Cook for about 30 seconds.

Add the rolled badeela (Chickpea flour balls) and give it a good stir.

Cover and cook for badeela for 10 minutes stirring in intervals to check for doneness.

Cook the badeela for 10 -12 minutes until they are cooked and don't taste raw.

Stir in the methi leaves and saute for about 3 to 4 minutes until the methi leaves is cooked and wilts down.

Turn off the heat and serve hot.