Prepare the Greens: Wash and finely chop the fresh fenugreek leaves (methi) and coriander leaves. Place them in a large mixing bowl.

Add Dry Ingredients: To the same bowl, add the jowar flour, besan, white sesame seeds, carom seeds (crush them slightly with your palms to release the aroma), and cumin seeds.

Add Spices: Toss in the asafoetida, turmeric powder, cumin-coriander powder, garam masala, and salt.

Mix Flavourings: Put in the green chilli-garlic-ginger paste and freshly squeezed lemon juice. Mix everything well with your dry hands first so the natural juices from the methi leaves blend with the flour.

Knead the Dough: Add water very little by little. Knead the mixture into a firm dough. Be careful not to make the dough too wet or sticky.

Shape the Vadi: Divide the dough into equal parts and roll them into cylindrical shapes (like a thick sausage or log).

Steam the Rolls: Heat 2 glasses of water in a steamer or a deep pan. Place a greased steamer basket or sieve on top. Place the dough logs on the sieve, cover with a tight lid, and steam on medium heat for 15 minutes.

Cool and Cut: Carefully remove the steamed logs and let them cool down completely. Once completely cold, use an oiled knife to cut them into medium-thick slices (vadis).

Fry to Perfection: Heat oil in a pan on a medium flame. Deep fry or shallow fry the slices until they turn beautifully golden brown and crispy.

Serve: Drain the crispy jowar methi vadis to remove any excess oil. Serve hot!