Tag: undhiyu

Ingredients

• 1 cup finely chopped Fenugreek ( Methi) leaves.
• 1 cup finely chopped coriander leaves.
• 2 cup wheat coarse flour( jadda atta).
• 4 tbsp. Sugar.
• 3 tsp. Salt.
• 4 tbsp. Oil
• 1 tbsp. Chili powder.
• 1 tbsp. Coriander-Cumin powder.
• ½ tbsp. Turmeric powder.
• ½ tsp. Asafoetida powder.
• 1 tbsp white Sesame seeds.
• 4 tbsp. Curd.
• 100 ml. 120 ml. Water.
• Oil for frying.

Method

1. Wash and finely chopped Coriander leaves and Fenugreek leaves.
2. In big vessel mix Fenugreek leaves and Coriander leaves .
3. Marinate with salt and sugar.Keep aside for 10 minutes.
4. After 10 minutes add curd and give nice stir.
5. Add Oil and all dry spices.Again give nice stir.
6. Now add wheat coarse flour.
7. Gently mix flour .Bind  soft dough . If required add water spoon by spoon.
8. Take little portion of dough and make cylindrical shape 1-2 inches  long muthiya.
9. Heat oil in kadhai for deep frying.
10. Slowly slowly add muthiya in hot oil and turn the gas stove switch to medium flame. Fry till golden brown.
11. Serve muthiya at tea time or you can use these muthiya in Undhiyu or for making Methi kofta curry. Carry muthiya while traveling or  in tiffin box or as you desire.
12. One more variation of methi muthiya is steamed version. As all ingredients and recipe is same but only one di instead of deep frying, steam it upto 4 whistles or  in Dhokla cooker you have to cook upto,40-45 minutes on fast flame.