Fancy a nice Gujju dish for a healthy breakfast or a pre-evening snack? Here’s a lip-smacking recipe for Methi Ki Muthia with Chunda Pickle that you can make in no time.
These small round pakoras of methi are made with a special blend of coarsely ground besan, wheat flour and crushed spices.
2 cups fenugreek leaves (washed and chopped)
250 g thick wheat flour
125 g besan (chickpea flour) (slightly coarse)
2 tsp red chilli powder
2 tsp salt
2 tsp turmeric powder
2 tsp sugar
2 Tbsp canola oil
100 mL canola oil
¼ tsp heeng (asafoetida)
2 Tbsp mustard seeds
2 Tbsp white sesame seeds
1 no lime
4 Tbsp Chunda pickle
1. For making Methi Muthias, 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 muthias will be very heavy and may remain raw inside.
2. With greased hands, shape dough into cylinders and steam in greased tray for about 15 -20 minutes or until cooked through. (knife inserted in centre should come out clean)
3. Cool muthias and cut into half-inch slices.
4. Heat about 4 Tbsp of oil and add heeng, mustard seeds and sesame seeds. When mustard splutters, toss in sliced muthias and fry for about 3-4 minutes.
5. Squeeze lime juice over it after removing muthias from flame.
6. Serve it with Chunda pickle.
Yield: 6 servings.
Note: Sugar should be just enough to add a tinge of sweetness that should be easily detectable.
Nutritional Analysis per Serving
Carbohydrates 44 g
Protein 11.3 g
Fat 5.3 g
Saturated fat 0 g
Cholesterol 0 mg
Fiber 1.53 g
Sodium 1045 mg