Methi Muthia

Clean and finely chop the Fresh Methi leaves. Squeeze out any excess water.

In a large mixing bowl, combine Atta flour, Besan, Semolina, chopped Fresh Methi leaves, Ginger-garlic paste, Green chili paste, grated Jaggery, Lemon juice, Turmeric powder, Red chili powder, Coriander powder, Cumin powder, Asafoetida, Carom seeds, Baking soda, and Salt.

Add Yogurt and 15 grams of Oil to the mixture. Mix well to form a firm dough. Add a tiny bit of water only if absolutely necessary, as the moisture from the fenugreek and yogurt should be sufficient. Do not over-knead the dough.