Fresh Fenugreek leaves has unique bitter taste, refreshing aroma and been used in many curries, bhajis, parathas, thepalas, making vade/Muthia etc. It is highly nutritious and has lots of healthy benefits. Available throughout the year in almost all locations and cooked in every household twice/thrice a week. It is popularly called as methi ki subji or methi chi bhaji. Muthia is a Gujrati cuisine. In Maharashta it is called as vadi/wadi which is been prepared using variety of leafy and green vegetables, using different types of flours. We usually use beasn or gram flour as a main ingredient, additionally sometimes we also add semolina or rice flour into it. In this recipe I have used gram flour, wheat flour, Methi Leaves seasoned with some spices. It can be transferred in airtight container and stored for 2-3 days in refrigerator and use whenever required. I usually shallow fry it and enjoy with tea, coffee.
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