Thursday, 23 January 2014



1 cups besan/chickpea flour1 tbsp semolina
1 tbsp water or yogurt – add more if required
1/8 tsp baking soda
1 cup chopped methi leaves
1 tsp powdered sugar
1/2 tsp salt or as per taste
1 tbsp oil
1 tsp white sesame seeds
1/2 tsp turmeric
1/2 tsp coriander/dhania powder
1/2 tsp cumin/jeera powder
1/4 tsp red chili powder
1 tbsp lemon juice
1 tbsp ginger and green chili paste
oil for frying the muthia
  1. Mix all the ingredients  and make a smooth dough and keep aside for 15-20 minutes.
  2. Make small elongated cylindrical rolls.
  3. Heat oil and deep fry the muthia till golden brown in color.
  4. Drain on kitchen paper towels.
  5. Serve hot with some chutney or tomato sauce.

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