Nachni Methi Muthia

Preparation :10 mins
Cook :30 mins
Total Time :40 mins
Servings :Makes 4 servings

Ingredients :

1 cup ragi (nachni / red millet) flour
1 1/2 cups finely chopped fenugreek (methi) leaves
1 cup whole wheat flour (gehun ka atta)
2 tbsp besan (bengal gram flour)
1/2 cup finely chopped spinach (palak)
1 tbsp garlic (lehsun) paste
1 tsp ginger (adrak) paste
2 tsp green chilli paste
2 tsp sugar
1/2 tsp turmeric powder (haldi)
4 tbsp fresh low-fat curds (dahi)
salt to taste

Other Ingredients
2 tsp oil
1 tsp mustard seeds ( rai / sarson)
1 tbsp sesame seeds (til)
1/4 tsp asafoetida (hing)

For The Garnish
2 tbsp finely chopped coriander (dhania)

For Serving
healthy green chutney

Method :

Combine all the ingredients in a deep bowl and knead into a soft dough using approx. ¼ cup of water.
Divide the mixture into 4 equal portions and shape each portion into a cylindrical roll.
Place the rolls on a greased sieve and steam in a steamer for 15 minutes.
Cool slightly and cut into 12 mm. (½”) slices. Keep aside.
Heat the oil in a broad non-stick pan and add the mustard seeds.
When the seeds crackle, add the sesame seeds and asafoetida and sauté on a medium flame for a few seconds.
Add the muthia slices, toss well and cook on a medium flame for 2 minutes, while stirring occasionally.
Serve immediately garnished with coriander.