Baked Methi Muthias
by Tarla Dalal
Added to 799 cookbooks
This recipe has been viewed 132206 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 with minimal effort. Fenugreek (methi) leaves used enriches 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 .
Have to be served immediately or else they will become dry.Try other recipes like Baked Kale Chips or Ragi and Oat Crackers with Cucumber Dip
- Combine all the ingredients in a deep bowl and knead it into a soft dough using approx. ¼ cup of water.
- Divide the mixture into 12 equal portions, shape each portion roughly into an oval by rolling it between your palms and fingers.
- Grease a baking tray with ½ tsp of oil and place them on a baking tray and bake in a pre-heated oven at 180°c (360°f) for 10 minutes, turn them over and bake them again for 5 minutes.
- Serve immediately with healthy green chutney.
Nutrient values (Abbrv) per muthia
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