Take bajra flour, atta, red chili powder, turmeric powder, coriander powder, garam masala, sugar, salt, sesame seeds and ajwain in a bowl. Mix it.

Add oil, crushed garlic-green chillies and methi leaves.

Rub it with your finger tips, so oil will get incorporated well.

Add yogurt. Again mix with your hand; it will start to come together.

Add about a teaspoon of water at a time and start kneading the dough. Make very stiff dough.

Now take small marble sized portion of it, make smooth ball and flatten it out.

Now using your fingers flatten it evenly and seal if any cracks around the edges. It should be ⅛ inch thick and about 1 ½ inches in diameter.

When you are about to finish shaping vada, heat the oil in a pan for frying.

Oil should be medium hot. Once hot fry few vadas at a time. Flip it in between for even browning.

When it is crispy and golden brown from both the sides, remove it to the paper towel lined plate using slotted spatula.