Chickpea Dumplings Indian Muthias Recipes

CABBAGE MUTHIAS

Steps:

• In a large mixing bowl, take the shredded cabbage and sprinkle salt on it. Set aside for 5 to 10 mins so that it will leave water.
• Now add all the main ingredients in to the bowl and mix well with hands to form a dough, it will be sticky but don't worry.
• You will not need any water as the cabbage is wet and oozed out water. But if it is too dry please sprinkle some water.
• Now take portions of the sticky dough, make it into a shape of big russet potato by using both hands and place it on a greased steamer. You will get 3 to 4 of these.
• Now steam it for 10 to 15 mins till the dumplings are cooked inside out. Do a toothpick test to confirm.
• You can use instant pot steam mode (venting) or a regular stove top steamer basket.
• Now once the steaming is done, let them cool completely before taking them out.
• Cut the cooled big dumpling into small bite sized pieces using a sharp knife.
• Now lets make seasoning to the dumplings.
• Put a wok or pan on medium heat. Add oil
• Once oil is hot add mustard seeds, let them pop.
• Now add Red chilies,sesame seeds and curry leaves. Fry till the sesame seeds starts popping.
• Now add the cut dumplings/muthia into the pan. Toss well until all the pieces are well coated with seasoning.
• If you like a crispy texture, fry for 4 to 5 mins tossing in between.
• Garnish with cilantro and serve hot with Tea.!

CHANA MASALA (SAVORY INDIAN CHICK PEAS)

Steps:

• Grind onion, tomato, ginger, garlic, and chile pepper together in a food processor into a paste.
• Heat olive oil in a large skillet over medium heat. Fry bay leaves in hot oil until fragrant, about 30 seconds. Pour the paste into the skillet and cook until the oil begins to separate from the mixture and is golden brown in color, 2 to 3 minutes. Season the mixture with chili powder, coriander, powder, gram masala, turmeric, and salt; cook and stir until very hot, 2 to 3 minutes.
• Stir enough water into the mixture to get a thick gravy; bring to a boil and stir chickpeas into the gravy. Reduce heat to medium and cook until the chickpeas are heated through, 5 to 7 minutes. Garnish with cilantro.

CHICKPEA DUMPLINGS - INDIAN MUTHIAS

Steps:

• 1. Mix flour, coconut oil until combined. 2. Stir in ginger, chile, coriander, cumin, salt, tumeric and cayenne pepper. 3. Add chopped cabbage and mix into stiff dough. 4. Form dough into dumplings (individual or a long roll that can be sliced after steaming) 5. Lay dumpling in a single layer on top of reserved whole cabbage leaves lining steamer. 6. Steam dumplings for 20-25 minutes until shiny and firm. 7. Serve hot dumplings with yogurt and cilantro.