Name: Methi Muthiya
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2 servings
Cuisine: Indian
Ingredients: ¾ cup Fenugreek Leaves, methi, finely chopped and tightly packed; ½ cup Whole Wheat Flour, atta; ¼ cup Gram Flour, besan; 1 tbsp Semolina, rava, for a slight crumbly texture; ½ tbsp Ginger, crushed into paste; ½ tbsp Green Chili Pepper, crushed into paste; ⅛ tsp Ground Turmeric; ¼ tsp Red Chilli Powder; ½ tsp Ground Coriander; ½ tbsp Sugar, balances the bitterness; ½ tbsp Lemon Juice; ½ pinch Baking Soda; ½ tsp Salt, to taste; 1 tbsp Cooking Oil, for the dough; ½ tsp Mustard Seeds, for tempering; ½ tbsp Sesame Seeds, white til, for tempering; ¾ tbsp Cooking Oil, for tempering; 1 tbsp Coriander Leaves, chopped, for garnish

35 mintotal

Prep 15 min · Cook 20 min

Serves: 2
Difficulty: Easy
Spice: Mild

Add to your week

Method

In a capacious mixing basin, unify the chopped methi (fenugreek) foliage, whole wheat flour, gram flour (besan), and the crisping agent (semolina).
Integrate the ginger-chilli paste, turmeric, red chilli powder, coriander powder, sugar, lemon juice, salt, baking soda, and the prescribed volume of dough oil.
Work the mixture with your hands. Rub the methi leaves hard against the dry flours so they give up their own moisture and the dough starts to come together.
Add water a few drops at a time, and only if you really need it. Knead to a springy, medium-firm dough. It will be a little sticky, and that is normal.
Lubricate your palms with a sheer layer of oil. Extract portions of the dough and compress them into dense, flawless cylindrical logs approximately 1.5 inches in diameter.
Apply a protective lipid layer to a steamer deck. Position the structured logs securely, enforcing adequate spatial separation to accommodate their impending thermal expansion.
Command a high-intensity vapor bath for 15-20 minutes. Validation requires a wooden skewer to penetrate the core and extract immaculately clean.
15–20 min
Take the steamed logs out of the steamer and let them cool completely to room temperature. Slicing them while hot will make them crumble.
Once they are cool, use a sharp knife to cut the logs into discs about half an inch thick.
Make the tempering: heat the finishing oil in a wide frying pan. Let the mustard seeds pop, then add the sesame seeds straight after and toast them for 10 seconds until deep golden.
10 sec
Add the sliced muthiyas to the hot tempering. Pan-roast over medium-high heat for 3-4 minutes, turning them, until the edges are golden and crisp.
3–4 min
Crown with a fresh coriander canopy and demand immediate consumption.

How to tell it's done

A slightly firm, crusty exterior from pan-frying, leading to a dense, chewy, highly spiced, and herbal interior.

Getting it right

Tip

The sugar and lemon juice are mandatory to balance the intense bitterness of the fenugreek. Slicing the logs while hot will result in them crumbling; patience is key.

What to serve it with

A tea-time snack. Serve with a sweet and spicy papaya chutney, or plain green chutney.

Masala Oats

Masala oats cooks rolled oats like an upma, with onion, tomato and Indian spices.

15 minvegan

Masala Vada (Chana Dal Vada)

Masala vada fries coarsely ground chana dal so the fritters stay craggy and crisp.

2 hr 40 minvegan

Crispy Medu Vada

Medu vada pipes a ground urad dal batter into rings and fries them crisp outside and soft within.

4 hr 40 minvegan

Medu Vada (Urad Dal Fritters)

Medu vada, the plain urad dal version, fries into rings that stay soft in the middle.

4 hr 40 minvegan

Authentic Misal Pav

Misal pav tops a sprout curry with farsan and onion, served with pav and its own thin red rassa.

8 hr 50 minvegan

Moonglet (Moong Dal Omelette)

Moonglet cooks a ground mung batter like a thick omelette, a Jaipur street dish.

2 hr 30 minvegan

Ingredients