Methi ki Muthri

Ingredients

• Methi (fenugreek leaves), chopped fine,   3 cups (200  g)
• Besan (Chick Pea flour) 1 cup (120 g)
• Atta ( whole wheat flour) 1/4 cup (40 g
• Salt 1 ½ tsp or to taste
• Pissi lal mirch (powdered red pepper) ½ tsp
• Haldi (turmeric) ½ tsp
• Oil 2 tbsp (30 g)
• A steamer for steaming or oil for deep frying

Preparation

• 1. Mix together, the flours, salt,red pepper and the turmeric. Rub the oil into the mixture, and knead into a soft, pliable dough. Rest the dough for at least 15minutes.

• 2. Divide the dough into walnut sized pieces, and shapeinto smooth rounds. Flatten the rounds between your palms, and cook them.

• 3. For steaming, place them in a steamer, or a dish which can be placed into a bigger one, which has water in it. Steam for 15-20 minutes.

• 4. For frying, deep fry the 'muthias' first over high heat, then lower the heat and fry on both sides, till cooked through and crisp on the outside.. These can stay in the refrigerator,for a few days. The fried ones can be served as a snackwith a 'chutney', for tea or cocktails.