Ingredients
-
1/2 cup Fresh Green Peas
-
small piece Ginger
-
3 Green chillies
-
1 cup Finely chopped palak (spinach)
-
150 gm Crushed Paneer
-
1 tsp Turmeric Powder
-
2 tsp Dhaniya-jeera powder
-
to taste Salt
-
1 tsp Sugar or Jaggery(optional)
-
5 tbsp Oil(for moyan)
-
1/4 cup Besan (gram flour)
-
1.5 cups Thick Wheat flour (Bhakri flour)
-
as needed Water
-
2 tsp Mustard seeds
-
1.5 tbsp White Sesame seeds
-
1/2 tsp Hing (asafoetida)
-
some Fresh lime juice
-
some Chopped corianderfor garnish
About
Steps
|
1
Done
|
Prepare the Base: In a chopper, pulse the green peas, ginger, and green chillies until coarsely chopped. (Feel free to swap in carrots, cabbage, or broccoli if you prefer). |
|
2
Done
|
Combine Ingredients: Transfer the mixture to a bowl. Add the finely chopped palak, crushed paneer, turmeric powder, dhaniya-jeera powder, salt, sweetener (if using), and 2 tsp of oil. |
|
3
Done
|
Make the Dough: Mix in the besan and thick wheat flour. Gradually add a few spoons of water at a time to form a firm dough, similar to the consistency of paratha dough. |
|
4
Done
|
Shape: Grease your palms with a little oil. Take small portions of the dough and shape them into small, cylindrical muthiyas. |
|
5
Done
|
Steam: Grease your steamer container with oil. Arrange the muthiyas and steam them on high flame for 25 minutes. Once done, let them cool slightly. |
|
6
Done
|
Tadka: Heat 2-3 tbsp of oil in a pan. Add the mustard seeds, white sesame seeds, and hing. Once they begin to crackle, add the steamed muthiyas and toss them well in the tempering. |
|
7
Done
|
Serve: Turn off the heat, squeeze fresh lime juice over the top, and garnish with plenty of coriander before serving. |
