Name: Muthiya recipe by Ali Manaplackel at BetterButter
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 40
Ingredients: Besan/ Chickpea flour 1 cup; Suji/Semolina 1/4 cup; Baking Soda 1/4 tsp; Sugar 1 tsp; Sesame seeds 1 tsp; Salt 1 tsp or to taste; Oil 1 tbsp; Fenugreek Leaves (Methi) 1/2 cup, chopped; Cilantro (Cilantro) 12 sprigs, chopped; Green Chilli Paste- to taste; Lemon Juice 1 tsp; Water 1 tbsp or as needed; Oil for deep frying

Ingredients Serving: 40

Besan/ Chickpea flour 1 cup
Suji/Semolina 1/4 cup
Baking Soda 1/4 tsp
Sugar 1 tsp
Sesame seeds 1 tsp
Salt 1 tsp or to taste
Oil 1 tbsp
Fenugreek Leaves (Methi) 1/2 cup, chopped
Cilantro (Cilantro) 12 sprigs, chopped
Green Chilli Paste- to taste
Lemon Juice 1 tsp
Water 1 tbsp or as needed
Oil for deep frying

Instructions

In a wide bowl, combine the chickpea flour, semolina, baking soda, sesame seed, sugar and salt.
Mix and incorporate all the ingredients. Then add in the oil and mix well into the dry ingredients.
Add in the fenugreek leaves, cilantro, chilli paste and lemon juice and mix it again. Add in water, 1 tsp at a time till all the ingredients come together to form a dough.
Heat oil for deep-frying on a medium heat.
Smear the palms of hands with a little oil so the dough does not stick. Take a teaspoon amount of the dough and form oval shaped balls.
Once the oil is hot, smear your finger-tips with oil as well and pick the muthiyas. Drop them gently into the oil.
Roll them around in the oil to ensure even color and cooking. Once the muthiyas are golden brown, pull them to the side of the pan and allow the excess oil to roll off.
Once the muthiyas are golden brown, pull them to the side of the pan and allow the excess oil to roll off.
Transfer the muthiyas on to a paper-lined plate and serve.

Similar Recipes