Nachni Methi Muthias

Preparation Time: 15 mins
Cooking Time: 13 mins
Makes 36 pieces
Ingredients

• 3/4 cup red millet (ragi /nachni) flour
• 3/4 cup whole wheat flour (gehun ka atta)
• 3/4 cup finely chopped spinach (palak)
• 3 tsp oil for greasing and tempering
• 1 1/2 tbsp besan (bengal gram flour)
• 3/4 cup finely chopped fenugreek (methi) leaves
• 3 tsp garlic (lehsun) paste
• 3 tsp ginger-green chilli paste
• 3 tsp sugar
• 1/4 tsp turmeric powder (haldi)
• 3 tbsp fresh curds (dahi)
• salt to taste
• a pinch of baking soda
• 1/2 tsp mustard seeds (rai / sarson)
• 1/2 tbsp sesame seeds (til)
• a pinch of asafoetida (hing)

For The Garnish

• 1 tbsp finely chopped coriander (dhania)

Method

1. Combine the flours, ½ cup of fenugreek leaves, spinach, garlic paste, ginger-green chilli paste, sugar, turmeric powder, curds, salt and soda-bi-carb in a bowl, mix well and knead into a soft dough, using 1¾ cups of water. Keep aside.
2. Grease your hands with ¼ tsp of oil, divide the mixture into 12 equal portions and shape each portion into a 50 mm. (2”) cylindrical roll.
3. Grease a microwave safe dish with ¼ tsp of oil, place 4 rolls at an even distance, cover with a wet muslin cloth and microwave on high for 3 minutes.
4. Repeat step 3 twice to get 8 more rolls.
5. Cool slightly and cut each roll into 12 mm. (½”) slices and keep aside.
6. For the tempering, add the remaining 2 tsp of oil in a microwave safe bowl and microwave on high for 30 seconds. Add the mustard seeds and microwave on high for 30 seconds.
7. Add the sesame seeds and asafoetida and microwave on high for 1 minute.
8. Add the muthia pieces, toss well and microwave on high for 2 minutes, stirring once in between after 1 minute.
9. Serve immediately garnished with coriander.