Veggie Foodie

Ingredients:

• 1 cup wheat flour
• 1/2 cup semolina (suji coarse)
• 1/2 cup gram flour (besan)
• 2 tsp salt or to taste
• 1/2 tsp baking soda
• 1 tsp asafetida
• 1 tsp turmeric powder
• 1 1/2 tbsp sugar
• 2 tsp sesame seeds
• 50g fenugreek (methi) leaves (1 cup tightly packed) or 2-3 tbsp dry methi leaves / kasuri methi
• Paste of 2 chili, 3 large garlic cloves (or 1 1/2 tsp paste), 1 1/2 inches ginger (or 1 1/2 tsp paste)
• 2 tbsp sour yogurt
• 1 tbsp lime / lemon juice
• 2 tbsp oil
• 1 tsp oil
• oil for deep frying

Method:

1. In a large bowl, sieve the flours, semolina, salt, baking soda, asafetida, turmeric powder, sugar and mix well
2. Add sesame seeds and mix well
3. Add fenugreek (methi) leaves / kasuri methi, chili-garlic-ginger paste, yogurt, lime / lemon juice, 2 tbsp oil and make dough. Fresh methi leaves can provide sufficient liquid to form the dough. If necessary, add 2-3 tbsp water and make medium-firm dough
4. Gently cover the dough with 1 tsp oil and let it rest for 10 minutes
5. Put oil in a frying pan on medium heat
6. From the dough, make small-medium marble size balls and very gently give the muthia oval shape
7. Deep fry the muthia in batches on low heat for 3-4 minutes, till they are deep golden brown in color. Fry on low heat so that they are cooked through
8. Take out the muthias on paper covered plate and let them cool
9. Enjoy with tea or add them to undhiyu

Number of muthias: about 60

Inspiration source:

Muthiya (for Undhiyu)