Oats Methi Muthia | Sanjeev Kapoor Khazana

A healthier version of muthias made using oats with the flavour of fresh fenugreek leaves.

OATS METHI MUTHIA

Ingredients

¾ cup oats
1 cup chopped fresh fenugreek leaves (methi)
¼ cup grated carrots
2 tablespoons chopped fresh coriander leaves
A pinch asafoetida
½ teaspoon turmeric powder
1 teaspoon lemon juice
2 tablespoons ginger-green chilli paste
1 teaspoon sugar
¾ cup +2 tablespoons gram flour
1¼ cups whole wheat flour
Salt to taste
1½ tablespoons sesame seeds
1 tablespoon yogurt
1 tablespoon oil + for greasing
1 teaspoon mustard seeds
1 teaspoon cumin seeds
7-8 curry leaves

Method

1. Combine together the oats, fenugreek leaves, carrot, coriander leaves, asafoetida, turmeric powder, lemon juice, ginger-green chilli paste, sugar, gram flour, wheat flour, salt, 1 tablespoon sesame seeds and yogurt in a bowl. Mix and knead into a sticky dough.
2. Grease your palms with some oil and divide the dough into equal portions. Shape them into long thick cylinders to make muthias.
3. Place a steamer on heat, fill in sufficient water and bring to a boil. Place the muthias on the steaming tray and steam for 15 minutes. Remove from heat, cool and cut into 1 inch thick slices.
4. Heat 1 tablespoon oil in a non-stick pan. Add mustard seeds and let them splutter. Add cumin seeds, remaining sesame seeds and curry leaves and sauté for 30 seconds.
5. Add muthia slices and toss well. Cook for 3-4 minutes.
6. Serve hot.

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