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By Dhara Choksi

Cuisines

Farali, Gujarati Cuisine: Snacks, Farsan

Muthia is a popular farasan/breakfast item from Gujarati, India. Here we are sharing Farali version of the same for your fasting time like Navratri, Ekadasi, Mahashivratri, Janmashtami or other upvas/ vrat days.

How To Cook:

Step 1: Boil raw bananas with steam. Peel potatoes. Grate both these ingredients.

Step 2: Heat 1/2 tablespoon oil on medium heat. Stir grated potatoes and close the lid for 5 minutes. Allow it to cook.

Step 3: Mix amaranth flour, water-chestnut flour, coarse groundnut powder, Ginger-chilly paste, red chilly powder, cumin-coriander powder, sugar, citric acid, chopped coriander leaves, oil and salt in a vessel.

Step 4: Prepare dough of this mixture with the help of curd. If necessary add lukewarm water to make the dough with curd.

Step 5: Grease your hands with oil and prepare smal...l balls from this dough.

Step 6: Take a big vessel and heat water in it on medium flame. Grease a flat strainer with oil and place it inside the vessel upside down. Place the balls on strainer and boil them for 20-25 minutes. Close the lid to keep the steam in vessel.

Step 7: Check the Muthia balls are cooked or not with knife test. If they stick on the knife then allow them to cook for more 10 minutes.

Step 8: Once the Muthia balls are cooked spread them in a plate and allow them to cool down. Cut small pieces of them with the help of a knife.

Step 9: Heat 2 tablespoon oil in a pan on medium flame. Tamper it with cumin seeds, curry leaves and sesame seeds. Add the sliced pieces of Muthia and saute them well. Cook them till crunchy and reddish.

Step 10: Garnish it with grated coconut and finely chopped coriander leaves. Serve hot.

Kaywords: Farali Muthia, Farali Muthiya

For Queen's Kitchen, Recipe by: Dr. Ranna Pandya, Ishita Pandya

For Queen's Kitchen
Recipe by: Dr. Ranna Pandya, Ishita Pandya

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