Flaxseed & Fenugreek Savoury cakes (mushti)
I learnt this delicious, low fat recipe from my late mother-in-law Mrs. Meera Andar. In the year 1980, I was 23 years of age and just married. This was the first recipe she taught me and I cook it even after 35+ years of marriage. Called mushti in Konkani, this is a favourite dish with all the family members. I have added flax seeds in the recipe with equally tasty results. Please do try it out. Any suggestions or variations in the recipe are most welcome. I am a foodie and love to experiment.
Preparation time: 10 mins
Cooking time: 10 mins
One bunch fresh fenugreek (methi) – cleaned and chopped finely
4 medium sized onions finely chopped
Approximately ½ cup chickpea flour (besan)
1.1/2 to 2 tsp red chilli powder
½ tsp turmeric (haldi) powder
1 tsp garam masala
½ tsp asafoetida (hing)
1 tsp dry mango powder (amchur)
2 tsp flaxseeds (alsi, javas)
2 tsp salt or to taste
2 tsp sugar
½ cup coconut gratings
Ingredients for tempering
1 tsp oil
1 tsp mustard seeds (mohri)
In a mixing bowl add fenugreek, flax seeds, onions, salt, sugar, chilli powder, hing, garam masala, amchur and haldi.
Mix this together for 2-3 minutes, till the mixture feels moist.
Now add the coconut gratings and mix well.
Add the besan or chickpea flour 1 tbsp at a time and mix well.
When you can make a sticky ball from the mixture you don’t need to add any more besan flour.
Grease two cooker pans. Divide the mixture into 2 equal portions and put in the pans. Level the surfaces.
In a pressure cooker or steamer, steam the mixture for 10 minutes.
Remove and cool for 5 minutes.
Cut into squares and keep aside.
On medium heat, in a non-stick frying pan (tava), add 1 tsp oil and 1 tsp mustard seeds.
When they start to splutter, place the squares and shallow fry for one minute.
Turn the pieces over and fry for another minute.
Serve hot with steamed rice and dal.