Muthia

Wash the fenugreek leaves thoroughly and finely chop them. Sprinkle with a pinch of salt, mix, and let sit for 5 minutes. Squeeze out excess moisture.

In a large bowl, combine whole wheat flour, besan, turmeric, red chilli powder, cumin-coriander powder, sugar, and salt. Mix well.

Add the squeezed fenugreek leaves, ginger-green chilli paste, curd, and oil. Mix together and knead into a firm, smooth dough. Add water only if needed — the dough should be stiff enough to shape by hand.

Divide the dough into portions and roll each portion between your palms into a cylindrical log shape about 3–4 cm in diameter and 8–10 cm long. These are the muthias (fist-shaped dumplings).

Set up a steamer with boiling water. Place the muthias in the steamer basket without touching each other.

Steam for 15–18 minutes until a toothpick inserted in the centre comes out clean and the muthias are firm and cooked through.

Remove from steamer and allow to cool for 5 minutes. Slice into 1.5 cm thick rounds.

Heat oil in a pan over medium heat. Add mustard seeds and let them splutter. Add sesame seeds and curry leaves.

Add the sliced muthia rounds and toss gently. Shallow-fry for 2–3 minutes per side until lightly golden and crisp on the outside.

Serve hot with green chutney or tamarind chutney.