In a bowl add in the methi leaves, salt, red chilli powder, turmeric powder, ajwain, and crushed coriander until everything is thoroughly combined.
Add ¼ cup water to make pakora batter. Do not add too much just enough to bring the batter together.
Rest the batter in the fridge for 10-15 minutes.
In a medium-sized pan, pour the mustard oil. Once the oil is heated enough, put little pakoras (or bite-sized pieces) into it with a greased spoon or moist palms. Make sure the cooking pan isn't too full (or kadai).
Fry over medium heat, rotating the batch in the oil every now and then. Fry the pakoras till golden brown and drain on a kitchen towel.
Fry the remaining pakoras in the same manner.