Friday, 14 September 2012

Methi na Muthia




150 grms of fenugreek leaves
1 cup wheat flour
½ cup besan
6 green chillies
A small piece of ginger (ground)
2 tsps sugar; ½ tsp turmeric
2 tsps coriander and cumins seeds (prounded)
¼ tsp red chilli powder
4 tsps oil for batter
Salt to taste; a pinch of asafetida
¼ tsp mustard seeds



Wash and clean fenugreek leaves and chop finely. Set aside to the besan and wheat add the remaining ingredients, (except mustard and asafetida) and mix well, add the fenugreek leaves and mix in the flour with a very light hand. Make long 1 ½ thick rolls arrange on a sieves and steam for 40 to 50 minutes.

Take out the muthias and let the steam disperse. When cool cut them into 1 ½ thick slices. Next heat oil in a big kadai, throw in the mustard seeds and when they begins to crackle, add the asafetida.Sauté the sliced muthias until light brown. Serve hot or cold.

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