Baked Methi Muthias
Recipe type: Snacks
Traditionally muthias are either steamed or fried, but I have baked them here with just a teaspoon of oil and ended up with splendid results. A tasty way to get a light baked snack on the table in a jiffy. Fenugreek (methi) leaves used enrich this recipe with vitamin A, iron and calcium. These methi muthias are sure to gather praise from all those who taste this wonderful and attractive creation. These can also be added to a tomato gravy to make a delightful vegetable dish served along with phulkas.
- 1 cup chopped fenugreek (methi)
- ⅓ cup whole wheat flour (gehun ka atta)
- ⅓ cup besan (Bengal gram flour)
- ½ tsp ginger-green chilli paste
- 1 tsp sugar
- 1 tsp lemon juice
- ¼ tsp turmeric powder (haldi)
- ¼ tsp garam masala
- 1 tsp oil
- salt to taste
- Other ingredients
- oil for greasing
- Mix all the ingredients in a bowl and knead into a soft dough using a little water.
- Divide the dough into 8 equal portions, shape into even sized rounds and flatten them by placing between your palms.
- Place on a greased baking tray and bake in a pre-heated oven at 200°c (400°f) for 7 to 8 minutes.
- Serve hot.