1 cups Chickpea Flour (Besan)
1 tbsp water (Pani)
2 teaspoon Yogurt (Curd)
¼ teaspoon of Baking soda or (ENO)
2 cups chopped methi leaves (Meethi Bhaji)
2 teaspoon of sugar or as per taste (Khand)
1 teaspoon salt or as per taste (Mithu)
2 teaspoon Oil (Tel)
1 teaspoon white sesame seeds (safed Tal)
½ teaspoon turmeric (haldar)
½ teaspoon coriander powder (Dhana Jeeru)
½ teaspoon Cumin Powder (Jeeru)
1 teaspoon Red Chili Powder (Lal Marchu)
1 teaspoon lemon juice (Limbu no ras)
2 tbsp Ginger Green Chili paste (Aadu Marchu ni paste)
INGREDIENTS FOR TEMPERING MUTHIA
2 tablespoon of Oil (Tel)
1 teaspoon of white sesame seeds (Safed Tal)
1 teaspoon of Mustard Seeds (Rai)
¼ teaspoon of asafoetida (Hing)
1 Tablespoon of Curry Leaves (Curry Patta)
INGREDIENTS FOR GARNISHING MUTHIA
1 Tablespoon of Chopped Coriander Leaves (Leela Dhana)
PROCEDURE
Take Besan, chopped methi leaves, salt, sugar, sesame seeds, turmeric powder, coriander powder, cumin powder, red chili powder, ginger-green chili paste, baking soda and lemon juice. mix all the ingredients and keep aside for 15-20 minutes. Now add little water and yogurt and knead to a smooth dough. If dough is sticky b'coz of excess water released from meethi, leave it for sometime. Take the dough and make rolls (rectangular shape) and place them on a greased tray.
Heat water and when the water becomes hot, place the greased tray in the pan. cover and let the muthia steam for 10-12 minutes. Once the muthia are steamed and cooked, To check it if it is done, insert the knife or a toothpick in it, if it comes out clean then it is done. Now slice the muthia in the circular pieces. Heat the oil in a pan, add the mustard seeds, when the seeds starts crackling add asafoetida, curry leaves and the sliced steamed muthia to the tempering and fry these for 2-3 minutes on a medium flame. Now Garnish the Steamed muthia chopped coriander leave and serve hot with green chutney, Chundo or pickles.
Make a small cylindical shaped rolls of the dough. Now heat oil in pan and deep fry the Muthia till golden brown and crisp. Drain the excess oil from fried muthia by placing them on kitchen tissues. Fried muthia can be served hot with tomato suace, green chutney, chundo or pickles.
If the dough become sticky then add some besan flour to it and knead to a smooth dough.
Visit: http://gujarativangi.weebly.com