Leftover Poha Amaranth Leaves Muthiya

Name: Leftover Poha Amaranth Leaves Muthiya
Total time: 1800 s
Yield: 2 servings
Cuisine: Indian
Ingredients: 1 cup leftover poha; 1 cup red amaranth leaves; 3/4 cup wheat flour; 1/4 cup gram flour; 1/2 + 1/2 tsp hing; 1 tsp mustard seeds; 1 tsp white sesame seeds; 1/2 tsp whole coriander seeds; 1/2 tsp fennrl seeds - saunf; 4 curry leaves; 1 dry red chilli; 1/2 tsp turmeric powder; 1 tsp ginger chilli paste; 2 tsp red chilli powder; 2 tsp curd; 2 tsp + 2 tsp oil; 2 tsp sugar; 1/2 tsp eno soda; Salt to taste

Manisha Sampat @PURE_VEG_TREASURE

Kutchh-Gujarat & Maharashtra - India

#ga24 #Vietnam
#LeftoverPoha #Amaranth
#LeftoverPohaAmaranthLeavesMuthiya
#RedAmaranthLeaves #Rajgira
#LalMaath #TandaljoBhaji
#Manisha_PureVeg_Treasure #LoveToCook_ServeWithLove
#Cookpad #Cookpadenglish #Cookpadindia #Cooksnap
Muthiya is one kind of steamed dumplings made with one main ingredient like any green leafy veggies like methi, coriander, dill leaves, amaranth leaves, palak etc. Or with bottlegourd, skin oo bittergourd, cabbage, carrot, or with cooked leftover rice, poha, etc..
It is made with close palms and an impression of pressed fingers - like FIST. In Gujarati, fist means MUTTHI, so making these dumplings in mutthi called Muthiya.
A very delicious and healthy new version of Gujarati famous muthiya prepared with leftover poha and red amaranth leaves - Tandaljo bhaji - ( well-known as in Gujarati language) . Enjoy with masala tea and green chillies coriander chutney.

Manisha Sampat @PURE_VEG_TREASURE

Kutchh-Gujarat & Maharashtra - India

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Ingredients

30 minutes

2 servings

1 cupleftover poha
1 cupred amaranth leaves
3/4 cupwheat flour
1/4 cupgram flour
1/2 + 1/2 tsp hing
1 tspmustard seeds
1 tspwhite sesame seeds
1/2 tspwhole coriander seeds
1/2 tspfennrl seeds - saunf
4curry leaves
1dry red chilli
1/2 tspturmeric powder
1 tspginger chilli paste
2 tspred chilli powder
2 tspcurd
2 tsp + 2 tsp oil
2 tspsugar
1/2 tspeno soda
Salt to taste

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Steps

30 minutes

1

Wash and chop red amaranth leaves. Take leftover poha. Discard curry leaves and chopped green chillies added in poha.
2

Take mixing bowl. Add amaranth leaves, salt, hing, sugar, turmeric powder, red chilli powder, ginger chilli paste, oil, curd, and eno soda. Mix well. Keep aside for a couple of minutes to release water.
3

Now add wheat flour and besan. Mix well. Add cooked poha, mix well so it can be soaked released water. Knead a dough by pressing it. So texture turns into a semi soft dough.
4

Make equal portions of cylindrical muthiyas. Steam in a cooker till 4 whistles blows or steamed in a steamer. When cooked,keep aside it to cool completely.
5

Cut into pieces. Heat a kadai, add oil, mustard seeds, saunf, whole coriander seeds, white sesame, hing, curry leaves, and red dry chilli.
6

Add muthiya in pan. Mix well in seasonings. Add lemon juice and coriander.
7

Ready to serve muthiya, which is prepared by leftover poha and added a very healthy red amaranth leaves. Enjoy with green chutney...

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Manisha Sampat @PURE_VEG_TREASURE

on October 21, 2024 14:12

Kutchh-Gujarat & Maharashtra - India

#Manisha_PureVeg_Treasure #LoveToCook_ServeWithLoveis my introduction as a home chef.At the age of 10, I started my cooking journey with my mother's guidance. My cooking guru is my Maa - Mrs. Madhuri Dhanraj Bhatia. She was a master home chef, running a small business of food items like daily meal tiffin, traveling food packs, seasonal pickles, papad, chips, fryums, etc. So I learned a lot from her. At the age of 18, I got married to a huge joint family and started my new journey. My family loves my dishes and appreciates me. Especially my husband and my son. So, day by day, I improved myself, and today, cooking is my hobby, my passion. My husband, Mr. Kamal Sampat always supports and motivates me. All credits goes to my mother and my husband.I joined Cookpad in September 2018.Till today sharing my recipes. I am happy to join Cookpad, to learn and share more and many more. ❤️👍👌💐