Cooking Time : 30 min.
Preparation Time : 10 to 15 min.
Serves 4 to 6.
Ingredients
2 cups white pumkin (lauki), grated
1 onion, grated (optional)
1 cup whole wheat flour (gehun ka atta)
3/4 cup semolina (rawa)
1/2 cup Bengal gram flour (besan)
2 tablespoons green chilli-ginger paste
1/2 teaspoon turmeric powder (haldi)
1/2 teaspoon garam masala
1/2 teaspoon cumin seeds (jeera)
1/2 teaspoon fennel seeds (saunf)
juice of 1 1/2 lemons
2 tablespoons sugar
2 tablespoons chopped coriander
4 tablespoons oil
1/2 teaspoon soda-bi-carb
1/2 teaspoon asafoetida (hing)
salt to taste
For the tempering
2 teaspoons mustard seeds
1 tablespoon sesame seeds (til)
1/2 teaspoon asafoetida (hing)
4 tablespoons oil
For the garnish
2 tablespoons chopped coriander
2 tablespoons grated coconut
Method
- For the muthias
- Strain the water out of the grated pumpkin and onion, keeping liquid aside to use if required to knead the dough.
- Combine all the ingredients for the muthia in a bowl and form a soft dough adding the strained vegetable liquid if required.
- Using oiled palms, divide the mixture into 3 parts and roll out into cylindrical shapes 200 mm. (8″) long.
- Steam for 25 to 30 minutes till done.
- Cool and slice into 20 mm. (3/4 “) long pieces and keep aside.
How to proceed
- Heat the oil and add the mustard seeds. When they crackle, add the sesame seeds and asafoetida.
- Add the sliced muthia and stir for 5 to 10 minutes till they are light brown in colour.
- Garnish with coriander and coconut.
- Serve hot with green chutney.