This is a delicious party snacks and go very well with chutneys or dips and its been called as Methi muthia in Gujarati cuisine. It can either be baked or shallow fried or can be steam boiled. Either way it retains it’s flavor and taste. I’m addicted to green leafy vegetables, so I tried this and as usual I have no regrets. It turned out very well than I expected and even my kid emptied the plate. Tempering has to be done for Methi muthia, as I made it like sausage I didn’t do that privilege.
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- Chickpea flour or Besan – 1 cup
- Semolina or sooji or rava -2 tablespoons
- Fenugreek leaves – 1.5 cup
- White sesame seeds- 1.5 tablespoons
- yogurt -1 tablespoon
- Jeera powder, red chili powder and coriander powder -1/2 tablespoon each
- Turmeric powder -1/4 teaspoon
- Baking soda -1/4 teaspoon
- Lemon juice -1 tablespoon
- Ginger and green chili paste -1 tablespoon
- Any vegetable oil
- salt to taste
- Mix all the dry ingredients and to that add yogurt and water as required to make into a smooth dough.
- Make sausage shaped long rolls and I made it slightly thinner & smaller in size.
- For baking, place the rolls in a lined or greased tray and bake it in the preheated oven at 160 degrees C for 12 to 15 mins. Spray or brush oil on top before baking.
- For frying, heat oil in a pan at medium flame and fry it till it becomes brown in color.
- For steam boiling, arrange it in the greased tray & steam this for about 10 to 15 minutes. If you overcook, then it becomes harder so keep an eye & check frequently.
- I love the flavor of fenugreek leaves like to eat as it is.