Recipe

Instructions:
1)   Preparation of Ginger, Green Chilies, and Garlic Paste: Create a paste using Two green chilies, a small piece of ginger, and 6 to 7 cloves of Garlic. Blend these ingredients without adding water.
2)   Mixing the Ingredients:
Take 2 cups of Fenugreek leaves.
Add salt to taste and mix well. Let it rest for 5 to 10 minutes.
Now add 2 tbs. sugar, 1 tbs. Garam masala, 1 tbs. turmeric powder, 1 tbs. red chilli powder, 2 tbsp. coriander cumin powder and 1 tbsp. hand-crushed carom seeds.
Add the previously prepared ginger, green chilies, and garlic paste.
Mix in ½ Teaspoon of Asafoetida, and add 1 tbs. of any sweet pickle syrup, add a small amount of pickle oil, add 3 tbs. Oil, and add 2 tbs. of Sour Curd. Mix it well. Now add 1 cup of kanki korma flour, 1 cup of Gram flour, ½ cup of Wheat flour, and mix thoroughly. 
Add a pinch of baking soda.
Gradually add water to form a loose consistency dough.
Allow the dough to rest for 15 to 20 minutes.
3)   Shaping and Steaming the Muthiya:
Shape the dough into cylindrical muthiya pieces.
Use a steamer. Fill it with water and bring it to a boil.
Place the plate of shaped muthiya into the steamer.
Keep the flame high and let it steam for 10 to 12 minutes.
After the steaming, let the muthiya cool for a few minutes.
Cut the long muthiya into small pieces.
You can store these muthiyas for 3 to 4 days.
4)   Frying Process:
Heat 3 tablespoons of oil in a pan.
Add 2 teaspoons of mustard seeds. Once they splatter, add ½ teaspoon of asafoetida, add 1 tablespoon of sesame seeds.
Upon splattering, add curry leaves and add the shaped muthiya pieces into the pan.
Reduce the flame to low and continuously move the ladle around the muthiya for even frying.
Tips:
Ensure the consistency of the dough is loose for softer muthiya.
Adjust spices according to taste preferences.
Cautions: 
Be cautious with hot oil and steam during frying and steaming processes.
Ensure proper shaping to allow even steaming and frying.