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Methi Muthia
Methi Muthia
  • Author: Rajani Vaidya
  • Prep time: 15 mins
  • Cooking time: Under 30 minutes
  • Serves 4

    For Muthias

    • 2 packed cups fenugreek leaves (methi)
    • 1 thumb size piece of fresh ginger
    • 3 green chillies
    • 1 cup rajgira flour (amaranth flour)
    • 1 cup besan (gram flour)
    • 1 tsp salt
    • Juice of 1 lemon
    • 1-2 tbsp thick yogurt
    • 2 tbsp Fortune Rice Bran Health oil
    • 1/2 tsp mustard seeds
    • 2 tbsp white sesame seeds

    For chutney

    • 1/2 cup mint leaves
    • 2 green chillies
    • Juice of half lemon
    • 1/4 tsp salt
    • pinch of sugar
Method of preparation
    • Wash mint leaves in 2-3 changes of water until clean and grind all ingredients for chutney together in a small mixer. Keep aside.
    • Finely chop the cleaned and washed methi leaves.
    • Peel ginger and make a coarse paste of ginger and green chillies.
    • In a large bowl, mix the rajgira flour, besan, ginger-chilli paste, salt, chopped methi and lemon juice.
    • Add yogurt 1 tsp at a time, bind to a stiff dough.
    • Shape into smooth cylindrical logs about 2 inches thick. Place in a greased steamer basket and steam for 10-12 minutes.
    • A knife inserted into the muthia should come clean. If sticky, steam for 2 more minutes.
    • Heat 2 tbsp Fortune Rice Bran Health oil in a small pan. Crackle mustard seeds in the hot oil. Add sesame seeds, once they pop, remove from flame.
    • Once the muthias have cooled slightly, cut into half inch thick slices. Pour the tempering over this. Serve skewered on satay sticks alternating with oven-grilled veggies for a unique presentation, along with mint chutney.
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