In a plate, combine spinach, methi and little salt; mix well and keep aside for 5 minutes.
Squeeze out all the liquid from the greens and place them in a bowl.
Add ginger, green chilies, whole wheat flour, besan, semolina, cumin seeds, baking soda, sugar, salt and 1tsp oil; mix well and knead into a soft dough.
Divide the dough into 4 equal portions. Applying oil to hands will make rolling them out much easier. Shape each portion into a cylindrical roll about 1" in diameter.
Arrange the rolls on a grease steamer insert and steam for 10~12 minutes.
Remove from the steamer, cool slightly and cut them ½" slices and keep aside.
Heat 1tsp oil in a pan and add the mustard seeds and sesame seeds. Once the seeds start to splutter, add asafoetida/ hing and saute for a few seconds.
Add the sliced muthiyas and toss gently on slow flame for 2~3 minutes until they are lightly browned.
Serve hot with green chutney.