Lapsi Methi Muthia ( Non- Fried Snacks )

by Tarla Dalal

Added to 19 cookbooks
This recipe has been viewed 3613 times

Lapsi methi muthias, these healthy muthias are sure to keep you 'full' for a long time. These are slightly more crumbly than the regular muthias because of the broken wheat, but i guarantee that you will love them. They are very different and also healthy atop that, as i have used broken wheat, methi and bajra. The tinge of garlic adds to the flavour, while soda bi carb makes them softer. You can also use fruit salt instead of soda.

Add your private note

Preparation Time: 10 mins
Cooking Time: 30 mins
Makes 4 servings
Show me for servings

Ingredients

1 cup cooked broken wheat (dalia) , refer handy tip
1/2 cup finely chopped fenugreek (methi) leaves
1/2 cup bajra (black millet) flour
2 tsp grated garlic (lehsun)
2 tsp ginger-green chilli paste
2 tsp sugar
a pinch of soda bi-carb
1/4 tsp turmeric powder (haldi)
2 tbsp fresh curds (dahi)
salt to taste
1/4 tsp oil for greasing
1 tsp oil for tempering
1/2 tsp mustard seeds ( rai / sarson)
1 tsp sesame seeds (til)
1/4 tsp asafoetida (hing)

Method

Combine the broken wheat, fenugreek leaves, bajra flour, garlic, ginger-green chilli paste, sugar, soda bi-carb, turmeric powder, curds and salt in a bowl, mix well and knead into a soft dough adding water as required.
Apply a little oil on your hands and divide the mixture into 30 equal portions.
Shape each portion into a ball.
Arrange the balls on a greased sieve and steam in a steamer for 15 to 20 minutes. Remove and keep aside.
Cool slightly and cut into 12 mm. (½”) slices and keep aside.
Heat the oil in a non-stick kadhai and add the mustard seeds.
When the seeds crackle, add the sesame seeds and asafoetida and sauté on a medium flame for a few seconds, while stirring continuously.
Add the muthia pieces and sauté on a medium flame for 2 to 3 minutes or till they turn light brown in colour and crisp. Serve immediately garnished with coriander.

Handy tip: how to cook broken wheat: