Cookbook:Deep Fried Wheat and Chickpea Flour Dough Balls (Muthiya)
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| Deep Fried Wheat and Chickpea Flour Dough Balls (Muthiya) | |
|---|---|
| Category | Fritter recipes |
| Difficulty |  |
Cookbook | Ingredients | Recipes
Ingredients[edit | edit source]
- Oil for deep frying
- 1 cup chopped methi (fenugreek) leaves
- ⅓ cup whole wheat flour (gehun ka atta)
- 2 tbsp besan (Bengal gram flour)
- 1 pinch asafoetida (hing)
- 1 tsp sugar
- 1 tsp green chilli-ginger paste
- 1 tbsp hot oil
Procedure[edit | edit source]
- Heat the oil for deep frying.
- Combine all remaining ingredients together in a bowl, and mix well.
- Divide dough into 15–20 equal portions, and shape each into a round ball.
- Fry the balls in hot oil in batches of 10–12 over a slow flame until they turn golden brown in colour.
- Drain on an absorbent paper and serve.