Lapsi Methi Muthia ( Non- Fried Snacks )

Lapsi Methi Muthia ( Non- Fried Snacks )

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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 baking soda makes them softer. You can also use fruit salt instead of soda.

Serve with Green Chutney or Sweet Chutney .

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Lapsi Methi Muthia ( Non- Fried Snacks ) recipe - How to make Lapsi Methi Muthia ( Non- Fried Snacks )

Preparation Time:    Cooking Time:    Total Time:     Makes 4 servings
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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 baking soda
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)
  1. Combine the broken wheat, fenugreek leaves, bajra flour, garlic, ginger-green chilli paste, sugar, baking soda , turmeric powder, curds and salt in a bowl, mix well and knead into a soft dough adding water as required.
  2. Apply a little oil on your hands and divide the mixture into 30 equal portions.
  3. Shape each portion into a ball.
  4. Arrange the balls on a greased sieve and steam in a steamer for 15 to 20 minutes. Remove and keep aside.
  5. Cool slightly and cut into 12 mm. (½”) slices and keep aside.
  6. Heat the oil in a non-stick kadhai and add the mustard seeds.
  7. When the seeds crackle, add the sesame seeds and asafoetida and sauté on a medium flame for a few seconds, while stirring continuously.
  8. 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:

    Handy tip: how to cook broken wheat:
  1. Boil a vesselful of water, add ¾ cup of broken wheat and cook on a medium flame till done. Drain and refresh using cold water. Use as required.


Anardane Te Phudine ki Chutney 
Chilli Garlic Chutney 
Coconut Chutney ( Mumbai Roadside Recipes) 
Coriander Green Garlic Chutney 
Garlic Chutney, Red Garlic Chutney, Wet Lasun Indian Chutney 

Nutrient values (Abbrv) per serving
Energy212 cal
Protein5 g
Carbohydrates39.9 g
Fiber2.4 g
Fat3.4 g
Cholesterol1.2 mg
Sodium7.1 mg

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