Lightly grease a 9 X 9 inch square baking pan. (I used a silicone baking mould).
Put the milk, olive oil, seeds and salt in a medium sized saucepan and heat over medium high heat. When the milk begins to simmer reduce the heat to low and slowly add the chickpea/fenugreek mixture in 4 or 5 separate additions. (If you dump the chickpea flour in one or two additions it tends to remain lumpy and will not smooth out during cooking). Use a whisk to incorporate the chickpea mixture and to make it smooth.
When the chickpea flour is all incorporated switch from using a whisk to a wooden spoon. Cook the mixture, regularly stirring for about 10 minutes, to thoroughly cook the flour. Make sure to scrap the bottom and sides of the pan.
Pour the thickened mixture into the prepared pan trying to spread it out evenly. I have found the pressing the top with lightly oiled hands or with a sheet of parchment paper or plastic helps to smoothen the top. If the top is not smooth don’t worry about it as the fries will still look and taste great.
Cover with the parchment paper or plastic directly on the mixture and place the pan in the fridge for 2-3 hours or overnight to chill.
Remove the pan from the fridge and carefully turn out the chilled solid mixture onto a cutting board and cut into French fry like batons about 3 inches long by ½ inch wide or roughly the length and width of your index finger.
Heat ¾ cup of vegetable oil in a 10-inch frying or sauté pan over medium high heat.
Line a large plate with some paper towel.
After about 45 seconds the oil should be hot enough to carefully add in one baton. If there is a slight sizzle the oil is ready; if there is no sizzle wait another 15 seconds or so. Fry the batons in batches. I find 10-12 can be fried comfortably at one time. After 2 minutes you should see some of the edges becoming golden brown. Use some tongs to turn each baton and cook for another 2 minutes or until they are evenly golden brown and crisp. Remove to the paper-lined plate and sprinkle with some salt.