Methi Na Muthia

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Recipe

Ingredients

	1 cup	Fenugreek Leaf , finely chopped
	1 cup	Whole wheat flour
	1/2 cup	Gram Flour
	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 , for tempering
	—	Salt , to taste
	1 tablespoon	Lemon juice
	1/4 cup	Water
	1 teaspoon	Mustard Seed
	1 teaspoon	Sesame Seed
	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.