Indian cuisine · Breakfast & Eggs

Muthiya

Steamed Gujarati rolls of whole-wheat flour, fenugreek leaves and yogurt, pan-fried crisp in mustard-seed oil.

Ingredients · for 4 servings

• 200 g whole-wheat flour (atta)
• 100 g chickpea flour
• 100 g fresh fenugreek leaves (methi)
• 150 g yogurt (10%)
• 1 tsp turmeric
• 1 tsp ginger-garlic paste
• 2 green chilies
• 1 tsp sugar
• 1 tbsp black mustard seeds
• 1 tsp sesame seeds
• 4 tbsp vegetable oil
• Salt

Instructions

1. Pluck the fenugreek leaves from the tough stems, wash thoroughly, spin dry and chop finely; seed the green chilies and chop them finely too.
2. Knead both flours with methi, chili, turmeric, ginger-garlic paste, sugar, 1 tsp salt and the yogurt, working in 1 tbsp oil, until a soft, just-shapeable dough forms – add only a little water.
3. Divide the dough into four portions and shape into rolls about 15 cm long and finger-thick with oiled hands.
4. Place the rolls in a greased steamer insert and steam covered over boiling water for 20–22 min. until a knife inserted comes out clean.
5. Let the rolls cool for 10 min. and cut into slices 1.5 cm thick – lukewarm they separate cleanly, hot they fall apart.
6. Heat the remaining oil, let the mustard seeds and sesame pop in it for 30 sec., add the slices and fry over medium heat for 5–6 min. until golden brown all over, then serve hot.