Methi Muthia

Steamed balls of Fenugreek and Wheat flour mixed with spices.  This nutritious dish is from Gujarat.

Time Required: 30 minutes
Serves: 4

Methi Muthia

1tbsp Oil
2tsp Mustard Seeds
1/4 tsp Asafoetida
Few Curry Leaves

For the Muthia/Kababs:
1 Cup  Wheat Flour
1/2 Cup Besan / Gram Flour
1/4 Cup Rawa / Semolina
1 big bunch Methi Leaves, Chopped finely
2 tbsp Ginger Paste
1 tbsp Lemon Juice
2 tsp Sugar
1 tsp Jeera / Cumin Seeds, Crushed
2 tsp Oil
1/4 tsp Turmeric Powder
2 tbsp Green Chili Paste
Salt to taste

Methi Muthia

Mix together all the ingredients for the muthia/kababs, to make a smooth dough. Use water only if required. Divide the dough into muthia/kababs, the size of a lemon. Place the muthia/kababs on a greased plate, leaving enough space between each one of them. Steam them for 15 minutes. Check if it is cooked by inserting a knife into them, the knife should come out clean. Remove and keep it aside.

Heat Oil in a kadai/pan and add the Mustard seeds and asafoetida. When the mustard seeds crackle add the curry leaves and pour this over the muthia/kababs and serve.

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