Baked Methi Muthias
by Tarla Dalal
Added to 736 cookbooks
This recipe has been viewed 104221 times
Traditionally muthias are either steamed or fried, but I have baked them here with just a teaspoon of oil and ended up with splendid results. A tasty way to get a light baked snack on the table in a jiffy. Fenugreek (methi) leaves used enrich this recipe with vitamin A, iron and calcium. These methi muthias are sure to gather praise from all those who taste this wonderful and attractive creation. These can also be added to a tomato gravy to make a delightful vegetable dish served along with phulkas.
- Mix all the ingredients in a bowl and knead into a soft dough using a little water.
- Divide the dough into 8 equal portions, shape into even sized rounds and flatten them by placing between your palms.
- Place on a greased baking tray and bake in a pre-heated oven at 200°c (400°f) for 7 to 8 minutes.
- Serve hot.
Nutrient values per muthia
|Amt||Energy||Protein||Cho||Fat||Vit A||Vit C||Calcium||Iron||F. Acid||Fibre|
|14 gm||38 kcal||1.4 gm||6.1 gm||0.9 gm||93.2 mcg||2.3 mg||18.8 mg||0.5 mg||6.6 mcg||0.2 gm|
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