Aloo Muthia

Ingredients

• 3 medium potatoes, peeled
• ¼ cup rice flour
• ½ cup gram flour (besan)
• ½ cup whole wheat flour (gehun ka atta)
• ½ teaspoon turmeric powder
• 1 teaspoon red chilli powder
• Salt to taste
• 1½ teaspoons ginger-garlic-green chilli paste
• ½ cup whisked yogurt
• 2 tablespoons oil + for greasing
• 2 tablespoons chopped fresh coriander leaves
• Tempering
• 2 tablespoons oil
• 1 teaspoon mustard seeds
• ½ teaspoon cumin seeds
• 3-4 dried red chillies
• 1 tablespoon white sesame seeds
• 10-12 curry leaves
• ½ teaspoon sugar
• 1 tablespoon chopped fresh coriander leaves

Method

1. Grate the potatoes on a plate and put into ice cold water. Drain and squeeze and discard excess water. Transfer into a large bowl, add rice flour, gram flour, whole wheat flour, turmeric powder, red chilli powder, salt, ginger-garlic-green chilli paste, yogurt, oil and coriander leaves and mix till a stiff dough is formed. 
2. Grease your palms with some oil, divide the mixture into equal portions and shape them into logs. These are muthias. Place on a greased thali. 
3. Heat sufficient water in a steamer. Place the thali in the steamer basket, cover and steam for 20-25 minutes. 
4. Take the thali off the steamer and allow the muthia to cool completely. Cut the muthias into slices. 
5. For tempering, heat oil in a shallow non-stick pan, add mustard seeds and let them splutter. Add cumin seeds, dried red chillies, white sesame seeds, curry leaves and sugar and mix well.
6. Add the muthiya slices and cook, turning sides, till evenly golden brown on both sides. Add coriander leaves and mix lightly. 
   Transfer into a serving plate and serve hot.