Deep Fried Wheat and Chickpea Flour Dough Balls (Muthiya)
8 ingredients
5 steps
wikibooks
Estimated Nutrition (whole recipe, rough)
623
Calories
13g
Protein
15g
Fat
108g
Carbs
Counts 3 of 5 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Fenugreek | not in our table | 0 |
| Asafoetida | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- Oil for deep frying
- 1 cup chopped methi ( fenugreek ) leaves
- ⅓ cup whole wheat flour ( gehun ka atta )
- 2 tbsp besan (Bengal gram flour)
- 1 pinch asafoetida (hing)
- 1 tsp sugar
- 1 tsp green chilli-ginger paste
- 1 tbsp hot oil
Directions
1
Heat the oil for deep frying .
2
Combine all remaining ingredients together in a bowl, and mix well.
3
Divide dough into 15–20 equal portions, and shape each into a round ball.
4
Fry the balls in hot oil in batches of 10–12 over a slow flame until they turn golden brown in colour.
5
Drain on an absorbent paper and serve.
Recipe sourced from
wikibooks