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Methi Muthiya
By : Dhivya KarthikCategory : Fried snacks, Fenugreek, Ginger, 15-minute recipes
Servings : 2
Time Taken : 15-30 mins
Rating :
Method
- Mix all the ingredients together.
- Bind them together to form a stiff dough.
- If too stiff add few tsp of water to loosen it up and if too watery, add the flours and rest of the ingredients proportionately to tighten it up.
- It should allow you to shape it into small sausage shaped pieces or any shape you desire.
- Deep fry them in oil until golden brown.
- Place them in a paper tissue to get rid of excess oil if any.
- Serve warm as a standalone or with chutneys.
Ingredients:
1 cup - bengal gram (chickpea flour)
1 cup - fenugreek leaves (methi) ( frozen works too, make sure you thaw it well before adding it and you need not add water additionally this way)
1 tsp - grated ginger
1/2 tsp - chilli powder (or as per taste)
1 tsp - coriander cumin powder (Jeera-dhaniya powder)
1/4 tsp - turmeric
1 tbsp - curd (optional)
1 tsp - sugar
1 tbsp - vegetable oil
salt to taste
1 cup - bengal gram (chickpea flour)
1 cup - fenugreek leaves (methi) ( frozen works too, make sure you thaw it well before adding it and you need not add water additionally this way)
1 tsp - grated ginger
1/2 tsp - chilli powder (or as per taste)
1 tsp - coriander cumin powder (Jeera-dhaniya powder)
1/4 tsp - turmeric
1 tbsp - curd (optional)
1 tsp - sugar
1 tbsp - vegetable oil
salt to taste
RECIPES BY DHIVYA KARTHIK
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