Ingredients

• 1 cup chopped methi leaves, fresh or frozen

• 1 tsp. salt, adjust to taste

• 1 1/2 cup approximately of the mix of flours, to make a tight dough with methi leaves; 1/2 cup each of chickpea/Bengal gram flour/besan, millet/bajra flour and plain wheat flour/maida, all mixed together

• For Tarka or tempering:

• 2 tbsp. oil

• 3-4 green chillies, sliced lengthways

• Optional

• 1 tbsp. sesame/til seeds, dry toasted in a frying pan.

• 1 tbsp. desiccated coconut

• 1 tbsp. coriander leaves, finely chopped.

Instructions

1. Place all ingredients, except flour, in a bowl and mix.

2. Now add the flour gradually, mixing and kneading it all the time, until you get a tight dough, adding sprinkles of water, only if necessary.

3. Make about 3 inches long sausage shaped rolls.

4. Steam the rolls for 12 minutes. You can do this in a microwave steamer for 3-4 minutes, or in a wok/karahi with a trivet resting some water and a lid covering the whole thing.

5. Once steamed, You can do two things with them:

6. 1. Deep fry them as they are and serve as rolls.

7. 2. Slice the rolls into thick discs. Then temper the discs as follows; heat oil in a frying pan or wok or karahi. Add mustard seeds/rai. When seeds splutter, add red chillies and a few curry leaves. Stir for a few seconds and add the sliced rolls, the Muthia slices.

8. Fry for a couple of minutes, turning over frequently, but gently, until lightly brown and crisp on the outside.

9. Garnish with toasted sesame seeds, desiccated coconut and coriander leaves. Serve hot with Green Mango Chutney or any other chutney of choice.

10. Rolls made at step 3 can also be deep fried and served hot sauce/chatni of choice.

Notes

• Muthia can be added to a Curry Sauce and heated through. keep the gravy thick, not watery.