Methi Muthiya

                            

 

Ingredients

• 1 cup bengal gram (chickpea flour)
• 1 cup fenugreek leaves (methi) ( frozen methi works too, but make sure you thaw it well before adding it and you need not add water additionally this way)
• 1 tsp grated ginger
• 1/2 tsp chilli powder (or as per taste)
• 1 tsp coriander-cumin powder (Jeera-dhaniya powder)
• 1/4 tsp turmeric
• 1 tbsp curd (optional)
• 1 tsp sugar
• 1 tbsp vegetable oil
• salt to taste

Preparation:

 

1 Mix all the ingredients together.

 

2 Bind them together to form a stiff dough. If  muthiyas are too stiff

   add few tsp  of water to loosen it up and if too watery, add the

   flour and rest of the ingredients proportionately to tighten it up. 

   It should allow you to shape it into small sausage shaped pieces 

   or long cylindrical pieces or any shape you desire.

 

3 Deep fry them in oil until golden brown.

 

4 Place them in a paper tissue to get rid of excess oil if any.

 

5 Serve warm as a standalone or with tomato ketchup or mint-

   coriander-green chilli-garlic chutney.