For the muthias

  • Broken wheat – 20g
  • Chopped fenugreek leaves – 20g
  • Bajra flour – 10g
  • Clove of garlic, grated -1
  • Ginger-green chili paste – ¼ Teaspoon
  • Turmeric powder – a pinch
  • Low-fat curd –2 Teaspoon
  • Salt to taste

For the tempering

  • Olive oil – ½ Teaspoon
  • Mustard seeds – ¼ Teaspoon
  • Asafoetida – a pinch

For the garnish 

  • Chopped coriander – 10g


For the Muthias

  1. Clean and wash the broken wheat.
  2. Boil the washed broken wheat in 1 cup of water for 8 to 10 minutes. Drain the broken wheat in a strainer and keep aside.
  3. Combine all the ingredients in another bowl and mix well.
  4. Divide the muthias mixture into equal portions. Shape each portion into a cylindrical roll. Steam the rolls for 12 to 15 minutes or till a knife inserted in a roll comes out clean.
  5. Cool and slice the muthias into pieces and keep them aside.

How to proceed

  1. Heat the oil in a non-stick pan, add the mustard seeds and asafoetida.
  2. When the seeds crackle, add the prepared muthias and sauté for 3 to 4 minutes till they are light brown in color.
  3. Serve hot, garnished with coriander.

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