Recipe adapted from Ashwini's Food For Thought by Aparna @ My Diverse Kitchen
1 cup chickpea flour (besan)
1 cup whole-wheat flour
1 tsp dried fenugreek leaves (kasuri mehti)
1 tsp green chilli paste
1 tsp ginger paste
1 ½ tsp cumin powder
1 tsp coarsely pounded black pepper
a pinch of asafetida
2 tbsp oil
1 tsp sugar
salt to taste
Mix all the ingredients in a food processor (or by hand), adding just enough water to form a smooth but somewhat firm dough which is not sticky. Divide into 3.
Lightly grease the rolling pin and working surface with oil and roll out one portion to a little less than ¼” thickness. Cut out circles using a cookie cutter. Place on a greased tray. Bake at 200C for about 10 minutes till the top starts browning. Turn the muthias over and bake for another 10 minutes till the other side also browns.
Serve hot with coriander-mint chutney, tamarind date chutney or a chutney of your choice.
This recipe makes about 25 muthias.