For the methi muthias:
Combine all the ingredients together in a bowl and mix well.
Divide it into 15 to 20 equal portions and shape each into round balls.
Deep the balls in hot oil in the batches of 10 to 12 on a slow flame till they turn golden brown in colour.
Drain on an absorbent paper and keep aside.
For the hara chana curry:
Heat the oil in a kadhai, add the onions and saute on a medium flame till they turn translucent.
Add the prepared paste, mix well and saute on a flame for 2-3 minutes, while stirring continuously.
Add the boiled chana and cronflour and coconut mixture, mix well and simmer for another 5 minutes or till the curry thickens, stirring once in between. Keep aside.
How to proceed:
Just before serving, add the prepared methi muthias to the hara chana curry and simmer for 2 to 3 minutes.
Serve immediately garnished with coriander.
Pleasebe judicious and courteous in selecting your words.
It was very delicious in taste
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