Methi muthia

Name: Methi muthia
Total time: 2400 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 250 grams Fenugreek Leaves; 50 grams Whole wheat Flour; 200 grams Gram flour (besan); 100 grams Rice flour; leaves Some fresh coriander; leaves Some fresh mint; to taste Salt; 1 teaspoon Red chilli powder; 1 teaspoon Turmeric powder; 1/2 teaspoon Sugar; 50 grams Yogurt; 1 tablespoon roasted Sesame seeds (til); 1/2 tea spoon cumin seeds; 5 Green chillies; 1 inch Ginger; 5-6 cloves Garlic; 5 tablespoons Oil; 1 pinch Asafoetida

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Ingredients

40 minutes

4 servings

250 gramsFenugreek Leaves
50 gramsWhole wheat Flour
200 gramsGram flour (besan)
100 gramsRice flour
leavesSome fresh coriander
leavesSome fresh mint
to tasteSalt
1 teaspoonRed chilli powder
1 teaspoonTurmeric powder
1/2 teaspoonSugar
50 gramsYogurt
1 tablespoonroasted Sesame seeds (til)
1/2 tea spooncumin seeds
5Green chillies
1 inchGinger
5-6 clovesGarlic
5 tablespoonsOil
1 pinchAsafoetida

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Steps

40 minutes

1

Wash the fenugreek leaf, coriander and mint leaves with water and cut it.
2

Grind ginger, garlic and green chillies into a paste. And transfer it into a big bowl.Add besan,wheat flour, rice flour,methi leaves,coriander leaves, mint leaves, yogurt, salt, red chilli powder, turmeric powder, 1/2 tbsp sesame seeds and 3 tablespoons oil.
3

Mix all these and make dough by adding little water if required. Roll the dough into cylindrical shape muthias.
4

Put all the muthia in a steamer and steam it.
5

When the muthia becomes steam well.take it out in a plate and cut it into small pieces.
6

Heat oil in a kadhai.Add cumin seeds, asafoetida, and sesame seeds, when starts crackle, add steamed muthia.
7

Stir it, Cover it and cook on a slow heat till it done. When it is golden brown in colour take them out in a plate and serve with green chutney and tomato ketchup.