Menthya Kadubu

This is one of the traditional North Karnataka recipe and ofcourse my favourite. And menthya kadubu is healthy and tastey food as it mainly contains Wheat flour,methi leaves. Garlic adds flavour and taste to this .In North Karnataka people prefer to have Jowar Roti/Chapati or anything that is prepared with wheat Flour unlike Rice in South India.This is little time consuming and you definitely need to have patience to prepare this as it is labourious too.

As usual this is shared by my MIL and this is my husband's Favourite BreakFast /Snack.He loves it so much that he can take this for breaskfast or lunch or Dinner.Initially i could not eat this as breakfast as it was little heavy ,but after having it 2 or 3 times i loved it .

Hope you all love to try this out.

Ingredients

For Kadubu

Wheat flour - 1 bowl

Menthya Soppu /FenuGreek Leaves/Methi Leaves - 1 1/2 bowl Finely Chopped

Oil

Green Chilli Paste

Corainder and Curry Leaves Grinded

For Seasoning
Curry leaves - 4-6

Cummin (jeera) - 1/2 table spoon

Mustard

Garlic Pods

Methi leaves

Salt

Raosted Peanut Powder

Red Chilli Powder

Corainder Leaves

Method

• Take the wheat flour in a pan ,add chopped Methi leaves ,Green Chilli paste,Grinded Corainder-Curry leaves paste ,salt and oil.Mix all and knead to form dough(Not as soft as chapati dough; little hard enough to make round tiny balls)
• Take small portions and make like coins (just flatten the dough and keep in a plate it may stick each coins for that just sprinkle little wheat flour )
• Press the balls by hand Not too thick and not too thin
• Transfer all the Balls in a Bowl and add water till it is completely covered
• Place the Bowl in a pressure cooker and give 12-13 whistles (or cook it without Whistle for 30 mins)
  

Seasoning

• Take oil in a pan, after the oil heats up, add mustard seeds and let them splutter ,add jeera,curry leaves,Garlic pods,methi Leaves(Use more Methi leaves for Seasoning than while mixing it in the Dough) ,turmeric and Fry well
• Add bolied Wheat Flour Balls and adjust Salt to it
• Add Roasted Peanut Powder and Mix thoroughly
• Garnish with coriander leaves

Note :

• Alternatively you can use Sabsige soppu(Dill Leaves)  instead of Menthya Soppu
• Also instead of making small balls you can also make a Chapati ( Thicker than Normal ) and Cut those in to pieces and Boil the same since making Balls will consume more time. (see Pic 3 below)
• When Seasoning ,Use More Methi Leaves/Dill leaves as it is the main source for Taste.