To start with, soak chickpea in hot water for 2-3 hours or until they tenderize. Drain out water once done and grind chickpea, ginger, garlic, chilies, cumin and coriander in a grinder into a paste.
Take a bowl and pour the paste in it. Add chopped fenugreek leaves, salt and curd in the bowl. Mix well.
Take a kadai, keep it on medium flame and heat oil in it. Pour spoonful of the mixture in the kadai and deep fry it until golden brown in color.
Take out on an absorbent paper and enjoy your crispy, hot muthiyas with your favourite sauce or chutney.
