Fenugreek leaves (methi)
Fresh coriander leaves
Gram flour (besan)
Red chilli powder
Sesame seeds (til)
1 inch piece
Wash and chop methi leaves. Wash and chop coriander leaves. Grind ginger, garlic and green chillies into a paste. Add besan, rice flour, salt, red chilli powder, turmeric powder, sesame seeds, ginger-garlic-green chilli paste and 3 tablespoons oil.
Make a firm dough adding little water if required. Roll the dough into croquette shape muthias. Heat oil in a kadhai.
Add asafoetida and then add the muthias. Stir. Cover and cook on a slow heat till done. When golden brown in colour take them out and serve.