Follow these steps for perfect results
Green Beans
cut into 1 inch pieces
Gram Flour
Kasuri Methi
dried
Turmeric Powder
Sugar
Asafoetida
Enos Fruit Salt
Lemon Juice
Sunflower Oil
Mustard Seeds
Ajwain
Coriander Powder
Red Chilli Powder
Amchur
dry
Jaggery
Salt
Pressure cook green beans with water and salt for 2 whistles. Release pressure immediately.
Combine gram flour, kasuri methi, turmeric powder, sugar, asafoetida, enos fruit salt, lemon juice, oil, and salt to make a firm dough.
Divide the dough into small, equal portions and shape into ovals.
Preheat a paniyaram pan, add oil to each cavity, and pan fry the muthia until golden and crisp on all sides. Set aside.
Heat oil in a pan, add ajwain and mustard seeds; let them crackle.
Add asafoetida and cooked green beans.
Add coriander powder, red chilli powder, amchur powder, turmeric powder, jaggery, and muthia; sauté well.
Cover and steam cook for 2 minutes.
Serve hot with Gujarati Kadhi, Phulka, and Steamed Rice.
Expert advice for the best results
Adjust the spice level by varying the amount of red chilli powder.
For a richer flavor, add a dollop of ghee (clarified butter) while serving.
Ensure the muthia are cooked through to prevent a raw flour taste.
Everything you need to know before you start
15 mins
Muthia can be made ahead and stored in the refrigerator.
Serve hot in a bowl, garnished with fresh coriander leaves and a lemon wedge.
Serve with Gujarati Kadhi, Phulka, and Steamed Rice.
Enjoy as a side dish or as part of a complete meal.
The spice in the chai complements the spices in the dish.
Cool and refreshing to balance the spices.
Discover the story behind this recipe
A staple in Gujarati cuisine, often made for everyday meals.
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