Methi muthia

Ingredients

• 1 cup whole-wheat flour (coarse if possible)
• ¼ cup besan
• 2 tbsp semolina
• 1½ cups chopped methi leaves
• 1 tsp ginger-green chilli paste
• 1 tbsp sugar
• 1 tbsp lemon juice
• ½ tsp turmeric
• A pinch of soda
• 2 tbsp oil
• Salt to taste
• For tempering: 2 tbsp oil, 1 tsp mustard seeds, 1 tbsp sesame seeds, a pinch of hing, 8 curry leaves

Method

1. Mix all the ingredients except the tempering into a soft dough, adding water only if needed.
2. Shape into logs about 3 cm thick. (Muthia means fist; the dough is pressed with the fist.)
3. Steam for 20–25 minutes until a knife comes out clean. Cool and cut into slices.
4. Heat oil, crackle mustard and sesame seeds, add hing and curry leaves, then toss the slices until lightly crisp.
5. Serve with green chutney and tea.