In a pan, add ghee and chopped methi leaves. Sauté for 2 minutes and keep it aside.

Now in a mixing bowl, add wheat flour, coarse wheat flour, salt, cumin seeds, ajwain, hing, turmeric powder, red chilli powder, black pepper powder, white sesame seeds and hot oil. Mix well.

Add little hot water at a time and start kneading the dough. The dough should be smooth and tight.

Cover the dough and rest for at least 15 minutes.

After resting time, knead it once again to smooth out and divide dough into equal parts.

Make a smooth ball and flatten it out between your palm.

Then roll puri into medium size and thin disc. And using cutter or knife cut it into triangles and make a slits into centre. You can also roll bigger size roti and cut it into into medium size strips. (Refer video)

Heat the oil in a pan on medium-low heat for deep frying. Add triangle or nasta into hot oil and fry it on medium flame till become golden brown and crispy from both the sides.

Remove them on wire rack and fry all triangle into same way.

Cool down methi nasta/triangle completely, then store them in an airtight container.