- In a parat, add fenugreek leaves, bottle gourd and grated carrot, mix well. Add salt, mix well and set aside for 10 minutes for the water to be released. Add garam masala powder, cumin powder, sugar, red chilli powder, baking soda, turmeric powder, green chilli paste and ginger paste. Add chopped coriander, whole wheat flour and gram flour and mix well to form a stiff dough. Drizzle oil and knead well. Take a portion of the mixture and shape it into a thin log. Heat sufficient water in a steamer, line the steamer basket with a parchment paper and place the prepared logs on it. Steam for 15-20 minutes. Take them off the heat and allow to cool slightly. Cut each log into ½ inch pieces and set aside. For the tempering, heat oil in a non-stick wok, add mustard seeds, asafoetida, carom seeds, coriander seeds, cumin seeds and white sesame seeds. Add Kashmiri red chillies, curry leaves and sauté for a few seconds. Add the prepared muthia pieces and salt, toss well. Cook for 2-3 minutes, take the pan off the heat. Transfer onto a serving plate. Garnish with chopped coriander and serve hot
Muthia
#myrecipe
By Radha Nelanti
Jan, 5th
557
Servings
2 persons
Cook Time
30 minutes
Ingredients
12
- 14
Ingredients
- While wheat flour
- Gram flour
- Fenugreek leaves chopped
- Grated bottle gourd
- Grated carrot
- Salt
- Garam masala powder
- Cumin powder
- Granulated sugar
- Chilli powder
- Baking soda
- Turmeric
- Green chilli paste
- Ginger paste
