Muthiya

Method

1. 1 Mix chickpea flour with atta flour, crushed fenugreek leaves, yogurt, turmeric, and palm sugar.
2. 2 Knead the dough until it's sticky, then roll it into a 10 cm long stick; muthiya means "to hold in the hand," so the rough shape is correct.
3. 3 Steam the dough sticks for 20 minutes, then let them cool completely.
4. 4 The meat must be completely cool before cutting; if it's still hot, it will stick to the knife and lose its shape.
5. 5 Cut into 1.5 cm thick slices.
6. 6 Sauté mustard seeds in oil, then stir-fry the slices for 6 minutes until the outside is golden brown, sprinkle with sesame seeds and squeeze lemon juice over them.

With an appliance

• Pressure cooker 52 min

  Replace step 3: steam the muthiya stick under low pressure for 9 minutes, then quickly release the pressure and allow it to cool completely; steps 4–6, including the sautéing of the tortilla slices, remain unchanged.