Deep Fried Wheat and Chickpea Flour Dough Balls (Muthiya)
Source and licence
"Deep Fried Wheat and Chickpea Flour Dough Balls (Muthiya)" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Deep_Fried_Wheat_and_Chickpea_Flour_Dough_Balls_(Muthiya), revision 4508190), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Deep_Fried_Wheat_and_Chickpea_Flour_Dough_Balls_(Muthiya)&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4508190
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
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Ingredients
- 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
Method
- 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.