To be ground into a paste :
1 bunch chopped dhaniya
2 to 3 green chillies
1piece ginger
2 cloves garlic
2 tsp lemon juice
4 to 5 palak leaves

For the methi muthias :
1bunch chopped methi bhaji
1/2 teacup wheat flour
pinch hing
1 tsp sugar
1 tsp green chilli-ginger paste
2 tbsp hot oil
oil for deep frying

For garnish :
chopped coriander

Method:
Add a pinch of soda bi-carb & boil the chana Scrape out the coconut skin, add 2 cups of water and blend in a blender. Strain the coconut milk.

Heat the oil and fry the onion for 1 minute. Add the paste and fry for 3 to 4 minutes. Add the chana or the sprouts.

Mix the cornflour in the coconut milk, add salt and add to the chana mixture. Mix all the ingredients for the methi muthias including the hot oil. Shape into small balls and deep fry in oil on a slow flame. Add these balls to the curry. Serve hot decorated with fresh dhaniya.