Muthia

Ingredients 

• 1½ cups whole wheat flour
• 1 cup bottle gourd
• 1½ cups gram flour
• ¾ cup fresh fenugreek leaves (methi)
• 1 cup carrot, grated
• ¾ teaspoon garam masala powder
• ½ teaspoon cumin powder
• ¼ teaspoon sugar
• ¾ teaspoon red chilli powder
• A pinch of baking soda
• ½ teaspoon turmeric powder
• 1½ teaspoons green chilli paste
• 1 teaspoon ginger paste
• 2 tablespoons fresh coriander leaves chopped + to garnish

Tempering

• 2 tablespoons oil
• 1 teaspoon mustard seeds
• ¼ teaspoon asafoetida
• ½ teaspoon carom seeds
• 1 teaspoon coriander seeds
• 1 teaspoon cumin seeds
• 1½ teaspoons white sesame seeds
• 2-3 dried Kashmiri red chillies
• 8-10 curry leaves

Method

1. Heat sufficient water in a steamer.
2. Take fenugreek leaves, bottle gourd and carrot in a parat and mix well. Add salt and mix. Add garam masala powder, cumin powder, sugar, red chilli powder, baking soda, turmeric powder, green chilli paste, ginger paste, coriander leaves, gram flour and whole wheat flour and knead well to make a semi-soft dough. Add 1 tsp oil and knead again.
3. Divide the dough into equal portions and shape each into a cylinder.
4. Place the dough cylinders in parchment paper-lined perforated containers and place them on top of the other over the steamer pot. Cover with lid and steam for 15-20 minutes.
5. Take the steamed muthia out and cut them into smaller roundels.
6. Heat oil in a non-stick pan, add mustard seeds and let them splutter. Add asafoetida, carom seeds, coriander seeds, cumin seeds, white sesame seeds, Kashmiri red chillies and curry leaves, mix and sauté till fragrant. Add muthia pieces and toss well.
7. Sprinkle some salt and sauté, tossing a few times, for 2-3 minutes
   Transfer to a serving platter, garnish with coriander leaves and serve hot.