Methi muthia 1½ cups fenugreek leaves (methi, finely chopped) 3½ cups whole-wheat flour (atta) 1 cup gram flour (besan) ½ cup wheat bran Salt to taste 1 tsp sugar ¼ tsp turmeric powder 1 tsp red chilli powder ½ tbsp green chilli paste 1 tsp garlic paste (fresh) 1 tsp ginger paste ½ tsp garam masala powder 1 tbsp lemon juice 1 tbsp sesame seeds (roasted) A pinch soda bicarbonate Oil for greasing Mix together the whole-wheat flour, gram flour and wheat bran. Add salt, sugar, turmeric power, red chilli powder, green chilli paste, fresh garlic paste, ginger paste, garam masala powder, fenugreek leaves, lemon juice, sesame seeds and soda bicarbonate. Knead to semi-soft dough, using very little water. Pour two to three cups of water in a steamer and place a greased colander over it. Divide the dough into 12 equal portions and roll into cylindrical shapes of one-inch diameter. Arrange the muthias on a greased colander and steam for 15-20 minutes or till done. Serve hot.
