Methi Muthia is a Gujurati breakfast or snack that is full of flavour and goodness. The main ingredient is fresh fenugreek leaves which I strongly advise seeking out as they are wonderfully aromatic and slightly bitter and warming.
- 1 bunch fresh methi (fenugreek) leaves
- 4-5 tbsp atta (or 2 tbsp each of plain and wholemeal flour)
- 2 tbsp gram flour
- 2 tbsp semolina
- 1 green chilli, very finely chopped
- 1 garlic clove, crushed
- 2 tbsp coriander leaves, finely chopped
- ½ tsp baking powder
- ½ tsp white pepper powder
- 1 tsp cumin seeds
- 1 tbsp oil plus some for greasing your hand and for pan frying
- Salt to taste
- Chop the methi leaves and place them in a colander with 1 tsp salt. After 5 minutes, squeeze the bitter juice from the leaves and discard it.
- Add the methi leaves to the remaining ingredients and knead to a soft dough by adding a little water. The consistency of the dough should be a little softer and wetter than a chapatti dough but not sticky. You don’t need much water so add sparingly.
- Divide the dough into 6 equal portions and grease your hands slightly so you can shape each portion into little logs easily.
- Place each little portion into a steamer and be sure to space them apart as they expand when steaming. Steam for 20 minutes then remove and cut each log into 1 inch slices.
- You can serve them just like this or heat a teaspoon of oil in a frying pan and place the slices in a single layer. Cook for a minute until the sides begin to crisp and turn golden then flip them and cook for another minute. Add a pinch of asafoetida and some sesame seeds for crunch and sizzle until they turn golden brown. Stir gently to mix the tempered spices then serve warm as is or with a fresh chutney or raita.