Mysore Bonda

Method:
Mix 2 cups maida and 1 cup rice flour.
To this add 1 tsp cumin seeds, 3 hot green chillies(chopped), and salt – 1/2 tsp.
Add buttermilk to this so that the mix becomes a thick paste(thicker than that for bajji).
Deep fry in oil.

Methi Roti

Ingredients:
1 cup Whole Wheat Floour
As required Salt
2 cup Fenugreek (Methi) Leaves (finely Chopped)
A pinch of Turmeric Powder
A pinch of Sodium bi Carbonate
Green chilli or Red chilli powder (optional)
Aam Chur (Optional)
2 tblsp Ghee
3 tblsp Ghee for shallow frying

Method:
Wash the fenugreek leaves and chop them finely.
Boil the leaves with a little of the turmeric and the soda -bi carb in a sauce pan till the leaves are soft.
Drain, cool the leaves.
Sieve the flour along with the salt in a basin.
Add the fenugreek leaves and mix the flour.
Add sufficient water if required and make a stiff dough.
Keep the dough aside for 20 minutes.
Divide the dough into even sized balls.
Roll the balls into rounds 3″ in diameter for roti.
Cook on both sides on a tawa using a little ghee on a medium flame till cooked and brown spots starts appearing on the methi roti.
Serve hot with lemon pickle or with dahi (plain yoghurt)