RASIYA MUTHIYA

Hindustan Times (Patna) - Live - - City - — Ma­haraj Jod­haram Choudhary, chef

In­gre­di­ents For the dough

■ 1 cup spinach, shred­ded

■ 1 cup bot­tle gourd, grated ■ 1/2 cup sprouted moong, boiled ■ 1/4tsp turmeric pow­der ■ 1/4tsp asafoetida ■ 3tbsp gram flour ■ 2tbsp oil ■ 2tsp green chilli paste

■ 1/2tsp sugar ■ Salt to taste ■ Oil for greas­ing Other In­gre­di­ents

3tbsp oil 2tsp mus­tard ■ ■ seeds 1/2tsp asafoetida ■ 1/2tsp turmeric pow­der ■ 1tsp chilli pow­der 2tbsp ■ ■ curd Salt to taste ■ Method

Add all the in­gre­di­ents for ■ the dough in a deep bowl and knead well. Add wa­ter if re­quired. Ap­ply a lit­tle oil on your hands and di­vide the mix­ture into four equal por­tions.

Shape each por­tion into a ■ cylin­dri­cal roll. Steam the rolls in a steamer for 20 to 25 min­utes. Re­move and keep aside to cool. Then, heat oil in a deep pan and add mus­tard seeds. When the seeds crackle, add the asafoetida, turmeric pow­der, chilli pow­der, salt and curd. Mix well and pour the tadka over the muthia.

Newspapers in English

Newspapers from India

© PressReader. All rights reserved.