Serving:  4

Ingredients

    
     For Dough

• 30 gms Soya nuggets (powdered in a mixie)

• 30 gms Semolina 30 gms maize (makai) flour

• 30 gms Whole wheat flour

• 30 gms Rice flour

• 30 gms Bengal gram flour

• 30 gms Yellow moong dal (paste)

• 30 gms Green peas paste

• 30 gms Potatoes (boiled and grated)

• 15 gms Coriander leaves (chopped)

• 5 gms Flax seeds (roasted)

• 2.5 gms Green chilies

• 20 gms Oil

• 2.5 gms Red chili powder

• 1.25 gms Garam masala

• 2.5 gms Dried mango (amchur) powder

• Salt to taste

   For filling

• 100 gms Hard tofu (grated)

• 30 gms Onion (finely chopped)

• 15 gms Coriander leaves (finely chopped)

• 2.5 gms Green chilies

• 5 gms Chaat masala

• 5 gms Amchur powder

• 5 gms Semolina (for coating the muthiyas)

• Salt to taste

Directions

    For the Dough

• To prepare the dough, mix allthe flours thoroughly with a spoon and then add the remaining dough ingredients.

• Grease your palms lightly and prepare a soft dough using water.

• Keep the dough covered with a damp muslin cloth. For the filling

• Put all the ingredients mentioned under filling in a bowl and knead well using your palm and keep aside.

     For the Muthiyas

• Make small round balls of the soft dough.

• Press the ball lightly between the palms and place a little filling in the middle and fold the sides over.

• Roll the filled muthiyas between your palms gently to make a cylindrical roll (like vegetable spring rolls). Repeat with the rest of the balls.

• Coat the muthiyas with roasted semolina.

• Grease and dust a baking tray with flour and place the muthiyas on it.

• Bake at 1800 c for 45 minutes or till done.

• When done cut into small pieces and serve with green chutney or tomato ketchup.

Nutritional Information
(per Serving)

• 306 kcals

• Carbohydrates-13.5 gms

• Protein -43 gms

• Fat - 9 gms.