Ingredients
Equipment
Method
- In a mixing bowl, combine besan, whole wheat flour, ginger-green chili paste, turmeric powder, red chili powder, cumin seeds, sesame seeds, asafoetida, 2 tbsp oil, coriander leaves, and salt.
- Gradually add water and knead into a stiff, smooth dough (similar to poori dough). Do not make it soft.
- Divide the dough into small portions. Take one portion and roll it between your palms to form a cylindrical finger-shaped roll, about 3-4 inches long. Repeat with all dough.
- Heat oil for deep frying in a kadai over medium heat. The oil should be moderately hot.
- Gently slide the shaped muthias into the hot oil. Fry 5-6 at a time, depending on the size of your kadai. Do not overcrowd.
- Fry on medium heat, turning occasionally, until the muthias turn golden brown and crisp on all sides (about 4-5 minutes).
- Remove with a slotted spoon and drain on paper towels. Serve Fried Muthia hot with green chutney, tamarind chutney, or tomato ketchup.
Notes
Dough Consistency: The dough must be stiff. A soft dough will absorb more oil and may not hold shape while frying.
Shaping: Roll the dough evenly to ensure uniform cooking. You can also flatten them slightly if preferred.
Frying Temperature: Maintain medium heat. High heat will brown the outside quickly, leaving the inside uncooked. Low heat will make them oily.
Variations: Add finely chopped spinach, grated bottle gourd (doodhi), or fenugreek leaves (methi) to the dough for a nutritious twist.
Serving: Best enjoyed fresh and hot. They can be stored in an airtight container for 2-3 days and reheated in an oven or air fryer.
Steamed Version: Traditionally, muthia is first steamed and then tempered. This fried version is a quicker, crispier adaptation.