Methi muthiya recipe

Ingredients

• 1/2 cup Besan (split chickpea flour/ gram flour)
• 1 cup Methi leaves (Fenugreek leaves, measure packed tightly)
• 1/2 cup Wheat flour
• 1/4 cup Sooji (Semolina )
• 2 tbsp Oil (to add in dough)
• 2 tbsp Sesame seeds (white)
• 1 tsp Ginger paste
• 1 tsp Sugar
• 1 tsp Coriander powder
• 1/2 tsp Red chilli powder (Spicy variety or 1 tsp green chilli paste)
• 1/4 tsp Roasted cumin seeds powder (Bhuna jeera powder)
• 1/4 tsp Fennel seeds powder (optional)
• 1/8 tsp Turmeric
• 1/8 tsp Asafoetida
• 1 pinch Cooking soda
• Salt
• Oil to deep fry
• 1 tbsp Oil
• 1/4 tsp Mustard
• 1 tsp Sesame seeds
• 1 pinch Asafoetida
• Curry leaves (few)

Instructions

1. 1

   Measure firstly and wash the fenugreek leaves well. Chop it roughly and then take it in a mixing bowl.

2. 2

   After that, mix with 1/4 tsp salt and keep aside for 10 minutes.

3. 3

   Once done, you will see the leaves has left out water. (Refer note 1)

4. 4

   To it, add wheat flour, besan and semolina to it along with spices, asafoetida, sesame seeds, oil, sugar, ginger paste, cooking soda as well as required salt.

5. 5

   Mix well firstly, do not add water now.

6. 6

   Then add water as needed and knead to a non-sticky dough.

7. 7

   Keep aside covered for 10 minutes, not more than 15 minutes.

8. 8

   After that, knead to make it smooth. I divided into two portions.

9. 9

   --- Make deep fried methi muthiya ---

10. 10

    Take a gooseberry sized portion of the dough firstly.

11. 11

    Then press inside your firsts to get an oblong shape. (Refer note 2)

12. 12

    Repeat furthermore to finish all the dough portion, same way.

13. 13

    Heat oil in a pan enough to deep fry the methi muthiya, but take care not too hot. Then, slide into the oil and cook in medium heat or low heat.

14. 14

    Once bubble ceases stir to turn the methi muthiya for even cooking from all sides.

15. 15

    Fry furthermore until golden in color. Finally, drain from oil over a paper towel.

16. 16

    --- Methi muthiya steamed ---

17. 17

    Take the other part of dough and divide into two portions firstly (grease your hands).

18. 18

    Then press inside your firsts to get a large oblong shape.

19. 19

    After that, place them in a greased steamer plate.

20. 20

    Meanwhile boil water in a steamer/ vessel. Then, place the steamer plate inside.

21. 21

    Steam covered for 15 minutes or until it is cooked through inside. Check by inserting a knife or skewer inside to see if it comes out clean, indicating it's done.

22. 22

    Cool it furthermore and slice them into thick roundels, carefully.

23. 23

    --- Temper ---

24. 24

    Then, heat a pan with oil and splutter mustard. After that, add asafoetida, sesame seeds and curry leaves.

25. 25

    Furthermore, give it a fry and place the sliced methi muthiya.

26. 26

    Roast in medium or low flame until the crust is golden and crisp.

27. 27

    Carefully flip and toast until the otherwise also gets golden in color. Methi muthiya is ready!