Deep Fried Wheat and Chickpea Flour Dough Balls (Muthiya)
Muthiya are small fried dumplings built around fresh methi, whose slight bitterness is the whole point of the dish. Whole wheat flour gives the dough body, while a little besan adds a nutty note. Asafoetida, sugar and a spoonful of chilli-ginger paste balance the greens. The frying is done over a slow flame, which lets the centers cook through as the outsides turn golden.
Instructions
Pour the frying oil into a deep pan and set it over heat so it is ready when the dough balls are shaped.
In a bowl, combine the chopped methi leaves, whole wheat flour, besan, asafoetida, sugar, green chilli-ginger paste and the tablespoon of hot oil. Mix thoroughly until everything comes together into a dough.
Divide the dough into 15 to 20 equal portions and roll each one between your palms into a round ball.
Fry the balls in batches of 10 to 12 over a slow flame. Turn them as needed and take them out once they are golden brown all over.
Lift the fried balls onto absorbent paper to drain off the excess oil, then serve.
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