Take a bowl and mix besan, coriander leaves, red chilli powder, carom seeds, salt to taste , turmeric powder, chopped fenugreek (methi leaves) and make a thick batter. If you do not have fenugreek leaves leave it out.
While making the batter for the pakoda, add water in small batches so that we get a thick batter for pakodas.
Now, heat some oil in a pan for deep frying pakora. When the oil is hot enough carefully, drop a spoonful of pakoda batter in it. Allow the pakodas to fry.
When one side is cooked then flip and cook from other side as well. Fry all the pakora/fritter until they are crisp golden brown. When they are done, switch off the heat and keep them aside.
You can also fry small strips of cut papad if you are using them for garnish.