Methi Muthia

1. Chop the fenugreek leaves.
   1. Wash them and set aside to drain in a colander.
2. Mix atta, besan, red chilli powder, turmeric, green chilli paste, ginger paste, sesame seeds, sugar, and salt together.
3. Add the chopped and washed methi leaves and mix well.
4. Mix methi, flour, and lemon juice.
5. Create a firm yet pliable dough by adding a little water to the mixture.
6. Add 1 tbsp oil and set aside for 5 minutes.
7. Divide the dough into 2 halves.
   1. Roll each half into a log with a diameter of about 1.5 in.
8. In a pressure cooker or steamer, add enough water for a 7-10 minute steam.
   1. Bring the water to a boil.
   2. Place the rolls in a steamer or a flat colander.
   3. Steam the rolls for 7 to 10 minutes.
   4. Turn off the heat and let the rolls cool a bit.
9. Cut the steamed rolls into 1/2 slices. 

Tempering the MethiMuthiya

1. Heat oil in a pan.
   1. Add mustard seeds and heat till they splutter.
2. Add the sesame seeds, curry leaves, and hing.
   1. Stir-fry for a few seconds.
3. Add the methimuthiya.
   1. Stir fry for 3 to 5 minutes with a gentle hand till the muthiabegins to change colour.
4. Serve and enjoy!