Peas Muthiya

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Ingredients
  • 1 cup Semolina
  • ¼ cup Rice flour
  • 2 tbsps Plain yogurt
  • ½ cup Warm water
  • 1 cup Peas (boiled)
  • 2 tbsps Green coriander (chopped)
  • 2 Green chilies (chopped, or to taste)
  • 2 tbsps Onion (finely chopped)
  • 2 tbsps Carrots (grated)
  • 1 tsp Salt (or to taste)
  • 1 tsp Chili powder (or to taste)
  • ½ tbsp Ground cumin
  • ⅛ tsp Baking soda
  • Oil (for frying)
Instructions
  1. Mix together semolina, rice flour, yogurt and water, cover and set aside for 20 minutes.
  2. Coarsely grind peas and coriander, add to the batter.
  3. Also combine the remaining ingredients, except baking soda, mix well.
  4. Heat oil for the tempering, add mustard seeds, when crackled add garlic and limdi, stir.
  5. Pour in the batter and add the baking soda.
  6. Mix and make small muthiyas and deep-fry to golden brown, on medium heat.
  7. Remove and drain on a paper towel.
Tempering
Ingredients
  • 2 tbsps Oil
  • ½ tsp Mustard seeds
  • ½ tsp Garlic (crushed)
  • 5 Curry leaves (limdi, crumbled)