Methi Muthia Recipe
Great for appetizer/snacking!
Ingredients
- 1 cup Jowar flour
- 1 tsp Rice flour
- 1/2 cup Methi/Fenugreek leaves chopped
- 3 tsp Sesame seeds
- 2 pieces Green chilies finely chopped
- 3-4 cloves Garlic finely chopped
- 1/2 inch Ginger finely chopped
- 1/2 tsp Turmeric powder
- 1/4 tsp Chili powder
- 1 tsp Coriander powder
- 1/4 tsp Cumin powder
- 1/2 tsp Salt or as required
- 1/8 tsp Sugar
- 1/8 tsp Baking soda
- 1 tbsp Dahi/Yogurt
- 1/4 tsp Lemon juice
- 2 tsp Oil
- 1/4-1/3 cup Water
- 2 tsp Coriander leaves chopped
Instructions
- Clean and wash methi leaves 3-4 times till they become dirt free. Let them sit on a colander for 5 minutes.
- Meanwhile, in a mixing bowl, add jowar flour, rice flour, baking soda, 1 tsp sesame seeds, chopped green chilies, ginger, garlic, turmeric powder, chili powder, salt, sugar, lemon juice, dahi, and 1 tsp oil.
- Chop methi leaves and add them to the flour mixture and mix well.
- Add some water little at a time and make a smooth dough. You may need more water depending on your flour and the wetness of the methi and yoghurt. Make two logs out of the dough.
- In a steel container, add a few drops of oil and grease it well. Now keep the logs in the container.
- In a pressure cooker, keep a stand or jaali which comes with the cooker. Add some water. Keep your steel container over it and close the pressure cooker lid without putting a whistle on it. Let it cook on medium-high heat for about 12-15 minutes.
- Once ready, let the muthias cool down for for about 15 minutes. Cut them into 3/4 to 1 inch pieces.
- In a skillet, brush the remaining 1 tsp oil, arrange the muthia pieces, and cook them on low-medium flame from both sides until they turn golden brown and crispy. Add 1 tsp sesame seeds 1 minute before taking the muthias out of the skillet.
- Garnish the muthias with a few coriander leaves and serve.
Notes
- Do not make a tough dough or else your muthias will turn hard.