Name: Lapsi Methi Muthia recipe by Amrita Iyer at BetterButter
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 10
Ingredients: For the Muthia :; 1 cup Broken Wheat/Dalia/Lapsi; 1/2 cup Fenugreek Leaves (Methi) ; chopped very finely; 1 cup Bajra flour (black millet); 2 tsp ginger-garlic paste(optional); 1 tsp green chilli paste/2 finely minced green chillies; 2 tsp sugar; 1/4 tsp soda bicarb; 1/2 tsp turmeric powder; 2 tbsp yogurt; Oil for greasing; 2 tsp salt or to taste; For the tempering :; 2 tsp oil; 1 tsp mustard seeds (rai); 1/2 tsp asafoetida; 1 tsp Sesame seeds (til)

ABOUT Lapsi Methi Muthia RECIPE

Muthia is a famous Gujarati snack made with wheat flour and assorted veggies. As per the ingredients, I chanced upon a recipe from the Late Tarla Dalal which was as healthy as it was tasty and filling. It used Bajra flour instead of wheat flour and Lapsi was an added ingredient with Methi for greens!

Ingredients Serving: 10

For the Muthia :
1 cup Broken Wheat/Dalia/Lapsi
1/2 cup Fenugreek Leaves (Methi) ; chopped very finely
1 cup Bajra flour (black millet)
2 tsp ginger-garlic paste(optional)
1 tsp green chilli paste/2 finely minced green chillies
2 tsp sugar
1/4 tsp soda bicarb
1/2 tsp turmeric powder
2 tbsp yogurt
Oil for greasing
2 tsp salt or to taste
For the tempering :
2 tsp oil
1 tsp mustard seeds (rai)
1/2 tsp asafoetida
1 tsp Sesame seeds (til)

Instructions

Take the Broken Wheat in a bowl and wash it. Pour 2 cups of boiling water over it, cover and let it stand for 30 minutes till the grains plump up and are partly soft. Keep aside.
In another bowl, add the drained broken wheat, chopped Fenugreek leaves (Methi), bajra flour, ginger-garlic paste, green chili paste, sugar, soda bicarb, turmeric powder, yogurt, and salt. Mix well and if required add water.
With greased palms, shape the dough into cylindrical shapes and arrange on the greased thali. Steam for 15 to 20 minutes. Later, just let the Muthia cool slightly.
Once cooled, cut the cylindrical shapes into equal sized pieces.
Heat 2 tsp Oil in a pan and add the mustard seeds, sesame seeds, asafoetida and curry leaves. When the mustard seeds start spluttering, add the Muthia balls and toss them with the seeds.
Reduce heat to lowest and pan fry them till they start taking on a rich “cooked” colour. Remove them onto a plate and let them cool to room temperature!
Serve with ketchup or any kind of chutney or on their own as they taste fabulous just by themselves!

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