In a mixing bowl, add chopped methi leaves and salt. Cover and keep it aside for 10 minutes.

After 10 minutes, squeeze methi leaves to remove water from them.

Take methi leaves into a mixing bowl, and add coriander leaves, atta, besan, salt, sugar, turmeric, chili powder with ginger paste, green chilies paste, baking soda, lemon juice and oil. mix well

Start making the dough by adding little water at a time. Sometimes you might not need any water to make dough.

Grease your hand with little oil and make small oval-sized muthias.

Heat the oil to deep or shallow fry and meanwhile it is getting ready, shape all the muthias the same way.

Now oil is hot, fry them.

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.

Heat the oil on medium heat. Once hot add mustard seeds, cumin seeds, a pinch of hing, ginger paste, and chopped green chilli. Sauté for a minute.

Take some water into a mixing bowl, and add turmeric powder, cumin powder, coriander powder, and red chili powder. Mix well.

Add the masala paste to oil and sauté for a minute.

Add chopped tomatoes, tomato puree and salt. Mix well.

Cover and cook gravy till tomatoes become soft and mushy and oil separates from the sides of the pan.

Add a cup of water and take boil the gravy.

Then add fried muthiya and mix well.

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

Add garam masala, kasuri methi and jaggery. Mix well

Lastly, sprinkle some coriander leaves and serve tomato muthiya nu shaak with roti/paratha or rice.