Go Back

Print Recipe Pin Recipe
Cook Time 1 hour
Ingredients Method Notes

Ingredients
  

  • 1 cup minced or finely chopped karela peel/bitter gourd peel
  • 1/4 cup wheat flour course ground
  • 3/4 cup wheat flour/atta fine
  • 2 tablespoons besan/chickpea flour optional
  • 1 teaspoon turmeric powder
  • 2 teaspoons red chilli powder
  • 2 teaspoons coriander and cumin seed powder
  • 1/4 teaspoon hing/asafoetida
  • 2 teaspoon sugar granular
  • lemon juice to balance sweetness
  • 1-2 tablespoons oil
  • salt to taste
  • oil for deep frying
  • rice flour for dusting

Method
 

  1. In a wide mixing bowl mix the ingredients well and gently knead in to semi stiff dough.
  2. No water is required to for this dough so please do not add any water.
  3. If the dough is loose the Muthiya will not be crisp so if you need add little flour.
  4. Take a wok/kadai and put enough oil to deep fry the muthiya.
  5. Take a hand full of dough and shape it like a slim log and divide into small lime sized dough balls.
  6. Dust your palms with rice flour if the dough sticks.
  7. Shape the balls in small muthiya by pressing them in your fist (as shown in the video) and drop it in oil.
  8. You will be required t work simultaneously here.
  9. Remove the Muthiya from oil once they are medium brown in colour.
  10. Store in air tight container once they cool down.

Notes

Avani seldom uses besan but her mother-in-law always added Besan to the dough. If you can understand Avani instructs me to not keep stirring the muthiya while they are frying or else they will break. You will not allow the dough to rest for long or it become sticky as more water oozes from the peel. The spices can be adjusted to your taste.