Methi Muthia

Methi Muthia
Methi Muthia
  • SERVES 4
  • 1 c cup hopped fenugreek ( (methi))
  • 1/3 cup whole wheat flour ( (gehun ka atta))
  • 1/3 cup besan ((Bengal gram flour))
  • 1/2 tsp ginger-green chilli paste
  • 1 tsp sugar
  • 1 tsp lemon juice
  • 1/4 tsp Turmeric powder ( (haldi))
  • 1/4 tsp Garam masala
  • 1 tsp oil
  • oil (for greasing)

Start cooking by mixing the finely chopped fenugreek leaves (methi) with 1/3 cup of Bengal gram flour (besan) and 1/3 cup of whole-wheat flour. Add a pinch of salt, some garam masala, some chilly paste, some ginger paste, a little turmeric powder, a little bit of sugar and mix it up and add a ¼ cup of water and make a nice dough. While mixing the dough add a little lemon juice and rest the dough for 15-20 minutes."

Once the dough is ready, make small balls. Take a pan and heat ½ cup of vegetable oil. When the oil is hot, start sliding the balls to the oil and fry it. Turn the pieces once they’re cooked. It will have a little brownish colour after they’re fried."

After frying, take the balls out and place it on a tissue paper so that it absorbs all the oil. You could serve it along with some nice green chutney."

  • Washing leafy vegetable in warm water would help reduce the level of contamination of soil, water, bacteria etc.
  • Heat the oil proper before you start sliding the balls for frying.
  • Always fry the food in low simmer.
  • Do not slide anything to fry in cold oil as the food may end up absorbing more oil.

Lacha Manchow Soup Paratha

Everyone loves lachha paratha, which is generally made of maida. Here presenting the recipe of lachha paratha made with whole wheat which is healthy. These Multilayered parathas are crispy and delicious. And when made with delicious everyone’s fav Manchow soup it’s the magic.

Lacha Manchow Soup Paratha
Lacha Manchow Soup Paratha
  • SERVES 4-5
  • 1 cup whole wheat flour
  • 1 cup APF (Maida)
  • 3 teaspoon Semolina (Rava)
  • 1 teaspoon salt
  • 1/4 cup Manchow soupMelted Butter to knead
  • Schezwan chutney

Method 1. Add whole wheat flour, maida, rava, salt, and mix well. Make a hard dough using water and manchow soup. Cover it and keep aside for 15-20 minutes. "

2. Knead it again and make balls from the dough. Grease the worktable with butter. Roll the ball in oval shape with rolling pin. Cut it into thin strips with a sharp knife or pizza cutter. Apply generous amount of butter."

3. Collect these strips with a scraper. Stretch and roll it and make a ball. Keep it on a plate. Cover them and keep in fridge for an hour. Take out them and gently roll them in a thick disc."

4. Roast on a hot tava or nonstick pan, apply butter on both sides. You can see the flakes or lachhe in the paratha."

5. Flaky lacchedar manchow Paratha is ready to serve. With schezwan chutney. "

Plating / Presentation We will cut into 4 pieces and place it on a basket covered with towel and a small ball of chutne. Must Have Scrapper "

Cooking Tips
  • Manchow soup is a very popular street food in China, and you’ll find push carts selling off this soup customized to individual taste. The hawker will throw in the ingredients you ask for to make it suitable to your palate. Plenty of finely chopped veggies are simmered in a broth which contains generous helpings of ginger, garlic and mint. All these flavors make this soup very refreshing-which is why it is a popular soup on the streets of China. The aromas of ginger, mint and garlic truly awaken your senses. Delicious!
  • By using the left over manchow soup to make the dough for the paratha will not only help us not to waste food but also get a tastier and flavorsome paratha at the end.