Back to 4 servings dough 2 cups fenugreek leaves (methi), chopped; if using frozen, use only about 1/2 cup 1 cup besan (gram flour) 0.5 cup whole wheat flour (atta), use oat flour for a gluten-free version 1 tablespoon ginger-green chili paste 1 tablespoon sugar 1 teaspoon red chili powder 0.5 teaspoon turmeric powder 1 teaspoon cumin seeds, optional 1 tablespoon sesame seeds 0.25 teaspoon asafoetida (hing) 0.25 teaspoon baking soda 2 tablespoons lemon juice 3 tablespoons oil, rubbed into the dough salt, to taste water, 2 to 4 tablespoons, added gradually frying oil, for deep or shallow frying tempering 1 tablespoon oil 0.25 teaspoon mustard seeds 1 teaspoon sesame seeds 0.125 teaspoon asafoetida (hing) 2 tablespoons chopped cilantro, for garnish
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1 Step 1: Wash the fenugreek leaves, pick off the tough stems, and chop finely. Set aside.2 Step 2: In a large bowl, combine the besan, wheat flour, turmeric, chili powder, salt, sugar, baking soda, cumin seeds, sesame seeds and asafoetida. Rub in the oil and lemon juice.3 Step 3: Add the chopped fenugreek, ginger-green chili paste and cilantro, then add water a tablespoon at a time and knead into a smooth, soft dough that is not sticky. Rest for 10 to 15 minutes.4 Step 4: Divide the dough into portions and shape each into a finger-length cylinder about 1 inch thick, or small oval dumplings for frying. Grease your palms lightly with oil while shaping.5 Step 5: To steam: bring 1 to 1.5 inches of water in a steamer to a simmer, grease the plate, arrange the rolls with space between them, cover and steam on medium heat for 15 to 20 minutes, until a toothpick inserted in the centre comes out clean.6 Step 6: Let the steamed rolls cool for 5 to 10 minutes, then slice into thin rounds or ovals.7 Step 7: To temper: heat 1 tablespoon oil in a pan over medium heat, add the mustard seeds and let them splutter, then add the sesame seeds and asafoetida.8 Step 8: Add the sliced muthia to the pan and sauté 2 to 3 minutes, turning once, until lightly golden and crisp at the edges. Garnish with coriander and serve warm.9 Step 9: To fry instead: heat oil in a kadhai over medium heat, and fry the shaped dumplings in batches, turning often, until golden brown and cooked through on all sides, about 3 to 5 minutes per batch. Drain on paper towels.10 Step 10: For the air fryer method, preheat it to 400°F (200°C) for 5 minutes. Lightly coat the shaped muthia with oil and set them in the basket. Cook for 10 minutes, giving the basket a shake halfway through, until the outsides are crisp and golden.getsaucepan.com/r/cc003698-e4cb-59b5-a3e9-48090e82643d
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