About the Recipe
Popular in Gujrat, healthy and tasty snack, Luni ki Bhaji ki Muthiya. You can pack and carry these to picnic; you can have them as evening snacks. This recipe is special and authentic because Dadi herself administered and made this recipe; it is amazing how old this recipe is. Let’s try this one for sure.
Watch recipe video
Ingredients
- Purslane, Also known as Luni ki Bhaji/Luni Saag
- 1 Cup of Fenugreek(Methi)
- 1/2 Cup Coriander
- 2 Cup of Dhokla Flour(mixture of Chickpea Flour & Rice Flour)
- 1.5 cup Bhakri Flour (Slightly coarse wheat flour)
- 1/2 Cup Chickpea flour
- 1 Cup Curd
- Ginger Chilli Paste
Ingredients
- 2 spoons of Lemon juice
- 3 spoon Powdered Sugar
- 3/4 spoon Turmeric
- Salt as per taste
- 2 spoons Coriander Cumin powder
- 1 spoon Garam Masala(Mix of Ground Spices)
- 4 spoon Oil
- 4 spoon Sesame Seeds
- 2 packs of Eno
Directions
- Take a large bowl and transfer finely chopped Purslane(250 gm) in it, add Fenugreek and Coriander that we have to the Purslane, Dhokla Flour & Bhakri Flour to the bowl, Chickpea flour and Curd, Ginger Chilli Paste as per your taste
- Add Lemon jiuce and Sugar to the bowl, turmeric powder long with Salt as per your taste, Coriander Cumin Powder and Garam Masala that we have, Oil, and Sesame seeds, Add Eno, it will make the Muthiya soft, add little water on eno, to activate it. Mix it properly,
- Now to steam the Muthiya, you can either use a steamer basket & pot or a Sieve
- Line your steaming equipment with Oddy Ecobake Liners, so that your recipe wouldn't stick to the surface of the equipment, and come out easily
- Make Muthiyas and place them in the basket & Steam them for 30 minutes. After 30 min, check using a toothpick or knife and let it cool down and cut them into pieces
- To fry them, take 3-4 spoons of oil in Kadhai and add 1.5 spoons of Cumin and Mustard seeds with some curry leaves
- Now, transfer mukhiya to the kadhai and stir properly
- Transfer Muthiya to the plate and it is ready to serve