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Ingredients:
100 gms small potatoes, peeled, halved.
100 gms small papdi beans, split into two each.
100 gms peas, shelled.
100 gms small brinjals, quartered with stems intact.
2 bananas, cut into three pieces each.
2 sweet potatoes, peeled.
1/2 coconut, grated.
2 cups methi leaves, chopped.
2 cups coriander leaves, chopped.
1 small kand.
4 cms piece ginger, ground.
4 green chillies, ground. |
4 tbsps gram flour, sieved.
1 tsp chilli powder.
2 tbsps coriander powder.
1 tsp turmeric powder.
1 tbsp curd.
1 lemon.
2 tsps sugar.
1/2 tsp soda bicarb.
1 tsp ajwain.
A pinch of asafetida.
Oil.
Salt to taste. |
Method:
Add the methi leaves to the gram flour together with 1/3 of the
masalas given in the ingredients - ginger and green chillies paste,
coriander, turmeric, red chilli powder and salt.
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Add curds, sugar and 1
tbsp oil.
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Form a stiff dough. Shape into long sausage like rolls .
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Deep
fry the rolls in hot oil till brown. Keep aside.
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Mix the grated coconut
with the rest of the masalas.
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Heat 6 tbsps oil in a pressure cooker. Add
asafetida and ajwain.
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Add soda bicarbonate Put in all the vegetables, the
coconut, masalas, salt and the muthiya rolls.
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Cover and cook till tender.
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Sprinkle lime juice and coriander leaves over the oondhiyoon before
serving with hot puris.
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