- To prepare the methi muthias For that the ingredients are - 250 gm chopped methi leaves, 1 cup mota aata, ¼ cup besan, 1 tsp ginger-green chilli paste, Salt to taste, ¼ tsp haldi, ½ tsp chilli powder, ½ tsp dhaniya powder, ¼ tsp garam masala, 2 tbsp oil.
- Mix the methi leaves with the salt and let it stand for about 10 minutes. After 10 minutes add the remaining ingredients and knead into a hard dough with the help of water. Let the dough stand for 5 minutes.
- Portion the dough into 15-20 balls and shape them into muthias. Heat oil in a kadhai. Deep fry these muthias till golden in color.
- To prepare the stuffing 1 cup grated coconut, ¼ cup peanuts, ½ cup chopped coriander, 1 tbsp dhania-jeera powder, 2 tsp ginger-green chilli paste, 1 ½ tsp red chilli powder, 1 tbsp sugar, 1 tbsp lemon juice, Salt to taste. Combine all these ingredients.
- Make a criss-cross slit on the baby potatoes, bananas and brinjals. Stuff them with half of the stuffing which is described above. Mix the remaining stuffing with balor fali, shakarkand and fresh toovar dana and set it aside.
- Heat 5 tbsp oil in a pressure cooker. Add the carom seeds and asafoetida. Saute for a couple of seconds.
- Add the stuffed baby potatoes, bananas and brinjals. Saute them for a while. Then add the remaining vegetables and saute them too for a while. Add 2 cups hot water and mix it gently. Take one boil.
- After one boil add 1/4 tsp garam masala, peas and muthias and mix them. Pressure cook on medium flame for 2 whistles.
- Garnish with fresh coriander leaves, pomegranate and grated coconut. Serve hot with methi theplas.
Undhiyu
#winteriscoming
By Sarita Chourasia
Dec, 4th
674
Servings
4 persons
Cook Time
1 hr and 10 minutes
Ingredients
27
- 29
Ingredients
- Oil 5 tbsp
- Carom seeds 1/2 tsp
- Asafoetida 1/4 tsp
- Grated coconut 1 cup
- Peanuts 1/4 cup
- Chopped coriander 1/2 cup
- Dhania-jeera powder 1 tbsp
- Ginger-green chilli paste 2 tsp
- Red chilli powder 1 1/2 tsp
- Sugar 1 tbsp
- Lemon juice 1 tbsp
- Salt to taste
- Baby potatoes, peeled 100 gms
- Raw banana, cut into cubes 1 piece
- Small brinjals 100 gms
- Balor fali, stringed and cut into halves 100 gms
- Shakarkand, cut into cubes 100 gms
- Fresh toovar dana 50 gms
- Peas 100 gms
- Methi leaves, chopped 250 gms
- Mota aata 1 cup
- Besan 1/4 cup
- Ginger-green chilli paste 1 tsp
- Salt to taste
- Turmeric powder 1/4 tsp
- Red chilli powder 1/2 tsp
- Coriander powder 1/2 tsp
- Garam masala 1/4 tsp
- Oil 2 tbsp
