Red Amaranth Leaves Muthiya

Name: Red Amaranth Leaves Muthiya
Total time: 900 s
Yield: 2 servings
Cuisine: Indian
Ingredients: 1/2 cup finely chopped amaranth leabves; 1/4 cup grated bottle gourd/ lauki/ dudhi; 1/4 cup boiled rice; 3/4 cup besan flour; 1/4 cup bajri flour; 1 tsp green chilli ginger paste; 1 tsp lemon juice; As Per Taste Salt; 2 tbsp oil (moin); 1-2 tbsp curd to bind; For tempering-; 1 tbsp oil; 1/2 tsp mustard seeds; 1/2 tsp cumin seeds; 1/2 tsp white sesame seeds; 1 stalk curry leaves; As required Finely chopped green coriander leaves to garnish

Jasmin Motta _ #BeingMotta @cook_12567865

#HBR
Traditional popular nutritious savoury snacks from Gujarati cuisine.. Muthiya, flavoured with red Amaranth Leaves/ lal choli bhaji.

Jasmin Motta _ #BeingMotta @cook_12567865

#HBR
Traditional popular nutritious savoury snacks from Gujarati cuisine.. Muthiya, flavoured with red Amaranth Leaves/ lal choli bhaji.

Saved

Ingredients

15 minutes

2 servings

1/2 cupfinely chopped amaranth leabves
1/4 cupgrated bottle gourd/ lauki/ dudhi
1/4 cupboiled rice
3/4 cupbesan flour
1/4 cupbajri flour
1 tspgreen chilli ginger paste
1 tsplemon juice
As Per TasteSalt
2 tbspoil (moin)
1-2 tbspcurd to bind
For tempering-
1 tbspoil
1/2 tspmustard seeds
1/2 tspcumin seeds
1/2 tspwhite sesame seeds
1 stalkcurry leaves
As requiredFinely chopped green coriander leaves to garnish

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Steps

15 minutes

1

In a mixing bowl add all mentioned ingredients, and add curd as required to make soft dough.
2

Make 4 cylindrical shapes 4" long rolls. Place in the steam plate. Steam cook for 25 minutes in a steam vessel or in a pressure cooker for 4 whistles.
3

Cool and cut into 1/2" round slices.
4

In cooking, the pan adds heat oil. Do tempering mustard seeds cumin seeds and sesame seeds. as seeds splutter add curry leaves. Add muthiya pieces. Mix gently.
5

Transfer it to a serving plate. Garnish with chopped coriander leaves.
6

Serve/Relish delicious Red Amaranth Leaves Muthiya with hot tea or coffee!