In a mixing bowl, add chopped methi leaves and salt. Cover and keep it aside for 5-7 minutes.

Then remove water and chop methi leaves.

In a mixing bowl, add wheat flour, besan, salt, turmeric, chili powder, and oil. Mix well.

Add chopped methi leaves, coriander leaves, green chilli paste, ginger paste, sugar, baking soda, and lemon juice. Mix well and knead the dough for muthya. Add some water if the dough is not properly bind.

Grease your hand with little oil and make small round shape muthias.

Heat the oil to deep or shallow fry. Keep moving them around for even browning.

Fry till they are crisp and golden brown from all sides.

Then drain the extra oil using a slotted spatula and take it into wire racks. Keep it aside.

Firstly, in a pan add water, corn kernels, turmeric powder, salt, and sugar. Boil corn kernels for 2-3 minutes.

After 2-3 minutes, sieve water from boiled corn kernels. Keep it aside.

Now in a pan, add oil, cumin seeds, and hing. Sauté for a minute.

Add chopped onion and sauté till onion become translucent.

Then add green chilli slits and ginger paste. Sauté it.

Now lower the flame, add kathiyawadi style garlic chutney, kashmiri red chilli powder, coriander powder, turmeric powder, and some water. sauté it.

Then add tomato puree and salt.

Cover and cook gravy till oil separates from the sides of the pan.

Add garam masala and kasuri methi. Mix well

Add a cup of hot water and take boil into the gravy.

Then add boiled corn and fried muthiya and mix well.

Cover and cook muthiya for 2-3 minutes, so it will absorb the gravy.

Lastly, sprinkle some coriander leaves and serve.

In a mixing bowl, add wheat flour, cumin seeds, salt, and oil. Mix well

Add water gradually and knead semi-soft dough. Grease its surface with oil and rest the dough for 10 minutes.

Divide the dough into equal parts and give it to round shape.

Take one dough ball, Coat the dough with dry flour and roll it out into round shape medium thick roti.

Apply some ghee, coriander leaves, and dry flour on its top surface and fold it into long strips.

Again spread ghee, coriander leaves, and dry flour on it, and again fold into a square-shaped layered pattie.

Coat it with dry flour and roll it out square paratha.

Place it on a hot tava and cook over medium flame.

Spread ¼ tsp ghee evenly on the surface and flip it and cook until golden brown spots appear on both sides.

Serve layered paratha with muthiya makai nu shak.