Nachni Methi Muthia Recipe

Cooking Directions

• STEP 1.In a mixing bowl, combine nachni flour, wheat flour, besan, chopped methi leaves, ginger-green chili paste, turmeric powder, red chili powder, coriander powder, cumin powder, salt, sugar, and oil.
• STEP 2.Mix well and knead into a soft dough. If needed, add a little water to bind the dough.
• STEP 3.Divide the dough into small portions and shape them into cylindrical rolls.
• STEP 4.Steam the rolls in a steamer for about 15-20 minutes or until cooked through.
• STEP 5.Once cooked, remove from the steamer and let them cool slightly.
• STEP 6.Cut the rolls into small pieces and temper them with mustard seeds, sesame seeds, curry leaves, and hing.
• STEP 7.Saute the tempered muthia in a pan until they turn golden brown and crispy.
• STEP 8.Serve hot as a snack or as a side dish with chutney or yogurt dip.

Cooking Tips

• Make sure to finely chop the methi leaves to ensure even distribution in the dough.
• You can adjust the spice level according to your preference by adding more or less chili powder.
• To make the muthia more nutritious, you can add grated vegetables like carrots or bottle gourd to the dough.
• If you don't have a steamer, you can also steam the muthia in a pressure cooker without the whistle for about 15-20 minutes.
• For a variation, you can also deep fry the muthia instead of steaming them.

Storage and Serving

• Nachni Methi Muthia can be stored in an airtight container in the refrigerator for up to 3-4 days.
• To reheat, you can either steam them again or sauté them in a pan until heated through.
• Serve the muthia hot as a snack with green chutney or yogurt dip, or as a side dish with dal and rice.