Methi Muthia in Green Gravy
by Tarla Dalal
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Added to 20 cookbooks
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Methi muthia is a popular gujarati tea-time snack, which may be steamed on fried. Here, fried muthias are added to mouth-watering coconut milk based gravy, along with fresh green peas, resulting in an irresistible accompaniment for rotis.
- Combine all the ingredients in a bowl, and knead into a very soft dough using little water approx. 3 tbsp.
- Divide the mixture into 12 equal portions and shape each portion into a round dumpling.
- Heat the oil in kadhai and deep-fry, a few muthias at a time, till they turn golden brown in colour from all the sides. Keep aside.
- Heat the oil in a deep kadhai, add the onions and sauté on a medium flame for 1 to 2 minutes.
- Add the paste and sauté on a medium flame for another 2 to 3 minutes.
- Add the coconut milk-cornflour mixture, 1 cup of water and salt and mix well. Bring to boil and simmer for 3 to 4 minutes, while stirring occasionally.
- Add the green peas, mix well and cook on a medium flame for another 1 to 2 minutes.
- Add the muthias and mix gently.
- Serve immediately.
Nutrient values per muthia
|Vitamin A||1585.3 mcg|
|Vitamin B1||0.2 mg|
|Vitamin B2||0.2 mg|
|Vitamin B3||1.6 mg|
|Vitamin C||24.2 mg|
|Folic Acid||62 mcg|
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