Nutritive Information
Per Serving:
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306 kcals
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Carbohydrates-13.5 gms
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Protein -43 gms
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Fat - 9 gms.
Ingredients
For Dough
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30 gms Soya nuggets (powdered in a mixie)
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30 gms Semolina 30 gms maize (makai) flour
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30 gms Whole wheat flour
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30 gms Rice flour
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30 gms Bengal gram flour
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30 gms Yellow moong dal (paste)
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30 gms Green peas paste
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30 gms Potatoes (boiled and grated)
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15 gms Coriander leaves (chopped)
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5 gms Flax seeds (roasted)
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2.5 gms Green chilies
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20 gms Oil
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2.5 gms Red chili powder
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1.25 gms Garam masala
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2.5 gms Dried mango (amchur) powder
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Salt to taste
For filling
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100 gms Hard tofu (grated)
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30 gms Onion (finely chopped)
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15 gms Coriander leaves (finely chopped)
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2.5 gms Green chilies
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5 gms Chaat masala
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5 gms Amchur powder
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5 gms Semolina (for coating the muthiyas)
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Salt to taste
Instructions
For the Dough
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To prepare the dough, mix allthe flours thoroughly with a spoon and then add the remaining dough ingredients.
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Grease your palms lightly and prepare a soft dough using water.
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Keep the dough covered with a damp muslin cloth. For the filling
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Put all the ingredients mentioned under filling in a bowl and knead well using your palm and keep aside.
For the Muthiyas
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Make small round balls of the soft dough.
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Press the ball lightly between the palms and place a little filling in the middle and fold the sides over.
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Roll the filled muthiyas between your palms gently to make a cylindrical roll (like vegetable spring rolls). Repeat with the rest of the balls.
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Coat the muthiyas with roasted semolina.
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Grease and dust a baking tray with flour and place the muthiyas on it.
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Bake at 1800 c for 45 minutes or till done.
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When done cut into small pieces and serve with green chutney or tomato ketchup.
