Preparation Time : 15 min.
Cooking Time :10 min.
Ingredients :
For the methi muthias :
1 bunch methi leaves chopped
1/2 cup whole wheat flour (gehun ka
atta)
1/2 cup besan
1 tsp green chilli-ginger paste
3 tsp sugar
1/2 tsp haldi
a pinch fruit salt
3 tbsp oil
salt to taste
Other
ingredients :
400 grams walor papdi
1/2 tsp hing
1 tsp haldi
a pinch of soda-bi-carb
1 tbsp dhana-jeera
1/2 tsp chilli powder
2 tsp sugar
3 tbsp oil
salt to taste
|
Method:
For the methi muthias :
Put the chopped methi leaves in a
bowl, add salt and mix well. and squeeze
out all the water from the methi leaves.
Combine with the remaining ingredients
in a bowl and knead into a soft dough,
adding water only if required. Divide
this mixture and flatten by placing
between the palms. Keep aside.
How
to proceed :
Wash and string the walor papdi. Heat
the oil in a pan, add hing and put
the walor papdi in it add 2 to 3 cups
of water. Add haldi, dhana jeera powder,
chilli powder, sugar and salt.
Cover and simmer till the walor papdi
is almost cooked. Gently add in one
muthia at a time.
Cover and simmer for 10 to 15 minutes
till the muthias are cooked. Serve
hot with parathas/rotis.
Please
Note :
You can also deep fry the muthias
and then add them to the vegetables
|
