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Often served with tea as a snack or is an essential part of a very famous Gujarati dish.
nice recipe!
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.
SERVING: 40
I load my dishes with more excitement than you will find in other new recipes that are getting far more attentions.
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71, Sonali Park,
Kolkata, West Bengal - 700084
Same as Shipping Address
John Doe
1713 Peaceful Lane, Cleveland
Ohio
44115
****8425
Item(s) Subtotal: ₹689.00
Shipping: ₹0.00
Total: ₹689.00
Grand Total: ₹689.00
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