Methi Na Muthia

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Recipe

Ingredients

1 cup	fenugreek leaves (methi), finely chopped
1 cup	whole wheat flour
1/2 cup	gram flour (besan)
2 tablespoons	semolina (sooji)
1 teaspoon	ginger-green chili paste
1 teaspoon	sugar
1 teaspoon	turmeric powder
1 teaspoon	red chili powder
1 teaspoon	coriander powder
1 teaspoon	cumin seeds
1/4 teaspoon	baking soda
2 tablespoons	oil
—	salt to taste
1 tablespoon	lemon juice
1/4 cup	water
2 tablespoons	oil (for tempering)
1 teaspoon	mustard seeds
1 teaspoon	sesame seeds
1/4 teaspoon	asafoetida

Instructions

1. 1 In a large mixing bowl, combine fenugreek leaves, whole wheat flour, gram flour, semolina, ginger-green chili paste, sugar, turmeric powder, red chili powder, coriander powder, cumin seeds, baking soda, oil, salt, and lemon juice.
2. 2 Mix well and gradually add water to form a soft dough.
3. 3 Divide the dough into small portions and shape each into cylindrical rolls.
4. 4 Place the rolls in a steamer and steam for 15-20 minutes until cooked through.
5. 5 Remove the rolls from the steamer and let them cool slightly. Then, slice them into thick rounds.
6. 6 Heat oil in a pan for tempering, add mustard seeds and let them crackle.
7. 7 Add sesame seeds and asafoetida, then add the sliced muthia pieces.
8. 8 Stir-fry the muthia on medium heat until they are golden brown and crispy on the outside.
9. 9 Serve hot with mint chutney or yogurt.