Kadak Muthiya

This one of my favorite snacks. Every time I come back from India, my mother packs a big packet of these. And mind you this is the only food I bring back. Last year when my mom was here, guess what I asked her to make before she left? Yes kadak muthiya. They are crispy filled with methi and are spicy with sweet undertones. They pair beautifully with hot tea and so easy to make. The portion below will make about 20 pieces. 

Ingredients:

2 cups (250 grams) coarse ground/thick wheat flour or semolina (rava)

1/3 cup (~50 grams) besan (gram flour)

3/4 cup methi leaves

1/4 teaspoon turmeric powder

3/4 teaspoon chili powder

2 tablespoons jaggery (chopped in small pieces)

Salt

Oil

Mix the flour, spices and salt. Wash the methi leaves and add the leaves to the flour along with the jaggery. Cut the flour with about 2 tablespoons of oil. The flour should clump when you pinch it. If it doesnt add more oil. Bind into a very tight dough using as little water as possible. To form the muthiyas, take a fistful of the dough and squeeze it to remove air pockets and pack it well. When all the muthiya are formed, deep fry them. First fry them in medium heat to cook the inside and then high heat to crisp them from outside. Eat them while they are hot! The store well in an airtight container for up to a week.

I am sending this to Divya's Sunday Snacks: Healthy Snacks Event. Also to Bhagyashri's Cooking for Kids - Filling Breakfasts, an event started by Sharmi of Neivedyam.