In a wok add 2 glass of water and add chopped palak and heat it for 5-7 minutes
Remove the palak in a colander and remove the excess water and pour cold water onto the palak to retain it's green colour. Next process is to grind it.
In a grinder add green chillis, ginger, garlic and grind it into a paste. Add the palak and grind it again to a puree or palak gravy. Add pinch of salt and lemon juice and mix well.

Time to knead a dough for the muthiyas
In a Mixing bowl add wheat flour, besan, salt to taste, turmeric powder, red chilli powder, coriander cumin powder, pinch of sugar, 1/2 tbsp of sesame seeds, carrom seeds, oil and mix everything nicely till the masala is coated well to the flour.
Now add little Palak puree or gravy at a time and start kneeding the dough.
Do not add add water as you will be able to knead a dough with the puree itself
Dough needs to be little soft.

Start forming oval shape or egg shape balls and keep aside.
In a nonstick pan add oil and sesame seeds and a pinch of asafoetida.
Once it splutters start adding muthiyas and put the flame on medium high.
Cook the muthiyas till they are brown, crunchy and crispy from all sides
Serve it with tea, coffee, light dinners, anytime snacks.
Serve it with chutneys, ketchups or have it as it is