Valor muthia nu shaak

Ingredients For the Methi muthias :
1 bunch fenugreek leaves (methi), chopped (1 cup packed)1/2 cup whole wheat flour (atta)1/2 cup gram flour (besan)
2 tsp semolina soaked in water1 teaspoon green chilli-ginger-garlic paste
1 tsp coriander-cumin powder (Jeera-dhaniya powder)
1/2 teaspoon garam masala1/2 teaspoon turmeric powder1 teaspoon sugar2 tablespoonslime juicea pinch soda-bi-carb
a pinch asafoetida (hing)
1 tbsp curd (optional)
2 tablespoon oilsalt to taste

Other ingredients

400 grams valor papdi1 teaspoon ajwain (bishop’s weed)1 teaspoon mustard seeds1/2 teaspoon asafoetida (hing)2 teaspoons green chilli-ginger paste1 teaspoon turmeric powder1 tablespoon coriander-cumin seed powder1/2 teaspoon chilli powder1 teaspoon sugar1 tablespoons oilsalt to taste

Method For the methi muthias

1. Put the chopped methi leaves in a bowl, add 1 teaspoon of salt and mix well.
2. Allow to stand for 5 to 7 minutes and squeeze out all the liquid from the methi leaves.
3. Combine with the remaining ingredients in a bowl and knead into a soft dough, adding water only if required.
4. Divide this mixture into 30 portions and flatten by placing between the palms. Keep aside.we got 16 small muthias.


How to proceed

1. Wash and string the valor papdi.
2. Heat the oil in a pan, add the ajwain, mustard seeds and asafoetida. When the mustard seeds crackle, add the valor papdi and 3 cups of water.
3. Add the green chilli-ginger paste, turmeric powder, coriander-cumin seed powder, chilli powder, sugar and salt.
4. Cover and simmer till the valor papdi is 3/4 cooked. Gently add the muthias.
5. Cover and simmer for 10 to 15 minutes till the muthias and valor are cooked. (Valor papdi has a thick outer shell and takes longer to cook than regular green beans).