Directions
Ingredients
- Fenugreek Leaves (washed and chopped) – 2 cups
- Besan (slightly coarse) – 125gms
- Salt – to taste
- Sugar – 2 tsp
- Heeng – 1/4 tsp
- White Sesame seeds – 2 tbsp
- Thick wheat flour – 250gms
- Red Chilli powder – 2tsp
- Turmeric powder – 2 tsp
- Sugar – 2 tsp
- Mustard Seeds – 2 tbsp
- Lemon – 1 no
Steps
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1
Done
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For making Methi Muthiyas, combine chopped methi with wheat flour, besan, chilli powder, salt, turmeric, sugar and 2 tbsp oil. Mix and knead very gently into light dough. Do not knead heavily as the muthiyas will be very heavy and may remain raw inside. |
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2
Done
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With greased hands, shape the dough into cylinders and steam in a greased tray for about 15 -20 minutes or till cooked through. (knife inserted in the centre should come out clean) |
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3
Done
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Cool the muthiyas and cut into half inch slices. |
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4
Done
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Heat about 4 tbsp oil and add hing, mustard seeds and sesame seeds. When mustard splutters, toss in the sliced muthiyas and fry for about 3-4 minutes. |
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5
Done
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Squeeze lime juice over it after removing muthiyas from flame. |
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6
Done
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NotesSugar should be just enough to add a tinge of sweetness which should be easily detectable. |
