Methi muthia


Ingredients (measuring cup used, 1 cup = 250 ml)
for making the muthia dough:
•    2 cups besan/chickpea flour
•    1 tbsp water or yogurt – add more if required
•    ¼ tsp baking soda
•    2.5 cups chopped methi leaves
•    2 tsp sugar or as required
•    1 tsp salt or as required
•    2 tbsp oil
•    2 tbsp semolina
•    2 tsp white sesame seeds
•    1 tsp turmeric/haldi
•    1 tsp coriander/dhania powder
•    1 tsp cumin/jeera powder
•    ½ tsp red chili powder/cayenne pepper
•    2 tbsp lemon juice
•    2 tbsp ginger green chili paste
•    water for steaming the muthia
•    oil for frying the muthia
for tempering the steamed muthia:
•    2 tbsp oil
•    1 tsp white sesame seeds
•    1 tsp mustard seeds
•    a pinch of asafoetida
•    1 sprig of curry leaves
for garnishing the steamed muthia:
•    few chopped coriander leaves
•    some freshly grated coconut
how to make the recipe:
preparing the dough:
1.    mix all the ingredients except water/yogurt.
2.    keep aside for 15-20 minutes.
3.    add water and make a smooth dough.
making the steamed muthia:
1.    from half of the dough, make sausage shaped long rolls and place them in a greased container.
2.    steam these rolls for 17-20 minutes or till done.
3.    once warm and cooled, slice the steamed rolls.
4.    temper the ingredients mentioned in the tempering list above.
5.    add the sliced muthia and fry for 2-3 minutes.
6.    serve hot or warm garnished with some chopped coriander leaves and grated coconut
making the fried muthia:
1.    make small elongated cylindrical rolls from the remaining half of the dough:
2.    heat oil.
3.    shallow or deep fry the methi muthia till golden brown and crisp.
4.    drain methi muthia on kitchen paper towels to remove excess oil.
5.    serve methi muthia hot with some chutney or tomato sauce.