In a mixing bowl, add 1 cup semolina, ½ cup gram flour, ½ cup curd, ½ tsp turmeric powder, and salt to taste. Gradually add ½ cup water and make a thick batter. Cover and let the batter rest for 20 minutes.
In a mixer jar, add 4-5 green chilies, 1 inch of ginger, 6-7 garlic cloves, ½ tsp cumin seeds, and a pinch of salt. Grind into a coarse paste without adding water. Keep it aside.
Add the ground paste to the batter, along with 1 cup chopped coriander leaves, 1 cup chopped methi leaves, 2 tbsp white sesame seeds, 1 tsp red chili flakes, ½ tsp garam masala, ½ tsp coarsely crushed black pepper, 1 tsp chaat masala, and 1 tbsp oil. Mix well. Add a little water to make the batter thick and pourable.
Add ¼ tsp baking soda and 1 tsp lemon juice, and mix well. The batter is now ready.
In a kadai, add oil, mustard seeds, cumin seeds, sesame seeds, curry leaves, and a dry red chili. Sauté the mixture.
Pour the batter into the center of the kadai. Cover and cook the nasta for 12-15 minutes on a low-medium flame.
Flip to the other side and cook the nasta for another 5-7 minutes until it becomes crispy on both sides.
You can also make nasta in a pan using the same method (refer to the video).
Cut into desired shapes and serve the crispy nasta with green chutney.
