Mouth-Watering Muthiyas

These muthiyas are so tasty (writing as I eat) and so extra rich. I never thought these would be so good. I saw this post on Trupti’s site and was trying to make this from that day but never found time. This dish got ready in no time. I made this with Whole Wheat Flour and thought that this might turn bad but it did not.

I would have asked you to refer to Trupti’s site for the recipe, but I have added few more items, so I am presenting that here.

Ingredients

1.5 cup whole wheat flour
4 tbsp besan
1 tbsp rava
1 cup spinach leaves
½ cup methi leaves
1 cup corn
2 big chopped green chillies
½ inch chopped fresh ginger
1 tbsp oil from pickle
Yogurt to bind the dough
Handful of cilantro leaves
Salt, sugar, turmeric as per your taste

For seasoning

2 tbsp oil
1 tbsp mustard seeds
2 tbsp sesame seeds
1 tbsp asatofoetida
1 tbsp sugar
Few drops of lime juice
Cilantro leaves for garnishing

1. Mix wheat flour, besan, rava, spinach leaves, methi leaves, corn, green chillies, ginger, pickled oil, salt, sugar and slowly add yogurt. Don’t add too much yogurt, you need it just to bind everything together and make the mixture into small balls.
2. Steam the balls until they are well cooked. You can check if they are cooked by inserting the knife, the knife should come out clean. Cut them into pieces after they cool down.
3. Put cooking pan on the stove, add oil and let it heat for a minute
4. Add mustard seeds, let them splutter, and add sesame seeds, asatofoetida. Add cut muthiyas to the seasoning and stir fry them until light brown.
5. Add sugar and lime juice (fresh juice is preferable) and garnish with cilantro.

Serve with sweet yogurt or ketchup.