Ingredients:
Muthia
- 3 tbsp besan (Gram flour)
- 1 tbsp wheat flour (to make muthia softer)
- 3 tbsp kasuri methi (dry fenugreek), pre-soaked for 2 hours and then drained
- 1 tsp red chili powder
- 2 tsp dhana-jiru powder (coriander seed + cumin seed powder)
- 1/2 tsp Soda bicarb
- 1-2 tbsp peanut (or any other) oil
- 1 tsp salt (or to taste)
- Some water
Valor
- 750 grams valor (frozen or fresh) rinsed
(if fresh, remove the tips and tough fiber from both the edges) - 3 tbsp peanut (or any other) oil
- 1/2 tsp soda bicarb
- 1 1/2 tsp salt (or to taste)
- 1 tsp red chili powder
- 2 tsp dhana-jiru (coriander seed + cumin seed powder)
- some water
Method:
- Mix all the muthia ingredients in a mixing bowl, add water a few drops at a time to thick consistency
- In a large pan, heat the oil
- Add valor, salt, soda bicarb, water and gently mix… make sure there is enough water so that the valor is just about dipped in it
- Make small muthia (dumplings) and put on top of valor and cover the pan
- Cook on medium-low flame till muthia are cooked (will grow in size)
- Once valor and muthia are cooked, sprinkle dhana-jiru and chili powder on it and gently fold so that valor is coated with the spices
- Cook covered at low heat for 2-3 minutes
- Serve hot with phulka roti.
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