One more favorite of mine. And a very nice way to eat Methi!!!! Everybody loves them, from kids to grand parents!!! Zini munches on them while playing, running, dancing, having dinner/lunch/breakfast - Basically every time, if they are available (Just like me ;) )!!!!!
They are kind of kebab or koftas, but with really healthy ingredients and is a complete meal with cereal, lentils, dairy and veggie and pretty quick to whip up if you have ingredients ready!!! you can either deep fry them or steam them. I am giving recipe of deep fried Muthiyas...
Again, this is something that is made differently in different home. This is how my mom makes it. Another gem from my mom.....
1/2 Cup Methi (Fenugreek) Cleaned, washed and chopped (refer to Aalu Methi
post for Methi cleaning and chopping)
1/4 cup Handva no lot
(You can easily get this grinded at your local chakkiwala, or can even do grinding at home also with very little water. But still if you are not inclined to get this, then see point 3 in Notes at the end of the post)
1/4 cup Juwar Aata (White Millet flour)
1/4 Cup whole wheat flour
1/4 teaspoon turmeric powder
1 pinch hing (Asafoetida)
1/4 teaspoon green chili paste
1/4 teaspoon ginger paste
3 tablespoon Oil for mixing
Salt to taste
1/2 cup curd
Oil for frying
1) Mix all the 3 flours and Methi, add salt, turmeric powder, green chili and ginger paste, hing and 3 tablespoon oil. Mix well, but don't knead with pressure, if you do vigorous kneading then methi leaves water.
|Flours + Methi + Oil + Masala = gate to heaven!!!|
2) Now, add curd spoon by spoon and mix well (still don't knead). No water is to be added.
3) At the end you should get sticky (very sticky) dough (for the lack of better word).
4) Heat oil in the frying pan for deep frying.
5) Now, grease your hands with little oil and take ball of dough (smaller than lemon) in your hands and make cylindrical (bullet shaped) Muthiyas.
|Muthiyas from really sticky dough....|
6) Immediately deep fry Muthiyas in the oil.(If you don't fry them immediately then, later it will be difficult to handle them)
Take out on a tissue paper and Enjoy!!!
These Muthiyas are also used in Undhiyu - the famous Gujarati winter special delicacy!!! But they taste great on their own too!!! I once took them for one of our potluck dinner and people even enjoyed them with their wine!!!
1) You can also steam these. I'll do a post on that as well.
2) You can increase/decrease amount of green chili, ginger and methi as per your liking.
3) Methi Muthiyas are also made from different flours, like wheat and Besan. So in case you don't have Handva no lot and Juvar Aata, then you can replace them by Wheat flour and Besan. (But i like the above version better)