Wash methi leaves with fresh water and soak them 10 minutes into salt water.

Remove from water and chop them. Keep it aside.

Then in a mixture jar, add green chilli, ginger and garlic. Grind it.

Now in a pan, add oil, ajwain, hing, sesame seeds, and greenchilli-ginger-garlic paste. Sauté it.

Then add methi leaves and salt. sauté till methi leaes become soft and oil separate from the sides.

Now add turmeric powder, red chilli powder, coriander powder and garam masala and jaggery. Mix well.

Switch off the flame and add masala into mixing bowl.

Then add makkai ka atta, wheat flour, coariander leaves, and salt.  mix everything into flour.

Add buttermilk gradually and knead soft dough.

Now cover the dough and rest it for 30 minutes.

After resting time, dough is slightly soft then add baking soda and pour lemon juice on it to active it. mix well.

Now, grease your palm with oil and make round disc shape vada. You can also make vada on wet cotton cloth.

Heat oil in a pan, add vada and deep fried on medium flame.

Take out fried vada on wire rack or tissue paper and serve with green chutney.

In a mixture jar, add chopped green garlic, coriander leaves, ginger, green chilli, cumin seeds, salt, lemon juice, sugar, roasted chana dal and some cold water.

Grind it into smooth paste.

Green garlic chutney is ready. Serve with vada.