2cupsmethi/fenugreek leaveswashed and roughly chopped
1cupwhole wheat flour/gehun ka atta
¼cupjowar flour
¼cupyellow corn flour/Makai ka atta/maize flour
¼cupsemolina/sooji/rava
¼cupbesan/gram flour
3-4garlic clovesfinely chopped
1-2finely chopped green chillies
an inch piece of gingergrated
¼teaspoonasafoetida/hing
½teaspoonturmeric powder/haldi
½teaspooncoriander powder/dhania powder
½teaspoonjeera/cumin powder
salt to taste
½teaspoonsugar
2tablespoonoil
1tablespoonghee
¼cupcurd/dahi
½teaspoonlemon juice
¼teaspoonbaking soda/eno
wateras required
For the tempering
1tablespoonoil
1broken dry red chilideseeded
½teaspoonmustard seeds/rai
1-2green chilislit
pinchof asafoetida/hing
1teaspoondhaniya+jeera powder
small bunch of coariander leaveschopped
Instructions
In a wide bowl, combine jowar flour, maize flour, semolina, besan, salt, hing, turmeric powder, jeera powder, dhaniya powder, chopped garlic, ginger, green chili, sugar, 1 tablespoon oil and 1 tablespoon ghee. Mix and add wheat flour.
Then add methi leaves and mix.
Add curd, eno and lemon juice. Knead into a soft dough adding water gradually as required.
Apply few drops of oil on your hands and shape into cylindrical rolls
Arrange these rolls on a greased steamer plate and steam in a steamer for 20 to 25 minutes. Turn off the heat, remove the rolls from steamer and let them come to room temperature.
Cut the rolls into ½ inch slices and keep aside.
For the tempering, heat the remaining 1 tablespoon oil in a non-stick pan/kadhai and add dry red chilli and mustard seeds.
When the seeds crackle, add green chilli, asafoetida and muthia pieces. Mix well and sauté on a medium flame for 4-5 minutes or till they turn light brown in colour.
In the end add dhaniya+jeera powder and chopped coriander leaves.
Serve hot with green chutney, tomato ketchup or tea.