Bajri Na Raswala Muthiya a Gujarati recipe which is my family favorite. Muthiya are made from bajri (millet flour) and simmer in spicy gravy of onion & potato. One may call it kofta’s but I call them Muthiya’s because of the way they are made using the “fist” (mutthi). It is a wholesome dish as it can be eaten all by itself as well as along with chappatis &/or rice plate.
This dish is specially enjoyed during winters, here one can also add green-garlic while cooking gravy and make it more spiced
- 1 ½ cup bajra (black millet) flour
- ½ cup finely chopped onions
- ¼ tsp turmeric powder (haldi)
- ¾ tsp chilli powder
- 1-2 tbsp chopped coriander (dhania)
- 1 pinches of baking soda
- salt to taste
- 1 tbsp oil
For Ras (Gravy)
- 3 medium-large potatoes peeled and cut into long slices/ like French fries
- 2 medium-large onions peeled and cut into long slices
- 1 large tomato cut into pcs
- 1-2 tbsp oil for tempering
- 1 tsp cumin seeds
- 1 tsp mustard seeds
- 2-3 tsp red chili powder
- 2-3 tsp coriander powder
- 1 tsp turmeric powder
- 1- 1 1/2 tsp garam massala
- salt to taste
- 6-8 cups water
- Lemon Juice
- Chopped Coriander
Total Cooking Time: 25-30 mins
Add chopped onions, turmeric powder, red chilli powder , salt, chopped coriander
Now bajri flour and
kneed a semi-soft dough by adding water as per requirement. Be little careful while adding water as above mixture tends to release some water.
Now use little oil ( 1/2 tps) to make the dough smooth and even from all sides.
Take a small portion in your hands & make small sized muthiya using your fist ( mutthi )
Leave the muthiya’s aside.
Heath oil in a deep vessel, add cumin seeds , mustard seeds and a pinch turmeric powder
Once mustard seeds start crackling, add onions and stir a little
Now add Potatoes and mix , stir a little
Now add , coriander powder , red chilly powder, turmeric powder , salt mix well.
Now Slowly add water (warm), mix well and let it cook till it starts boiling…
When it starts boiling add muthiya’s slowly and genteelly, one by one …
Add tomatoes and garam massala…..
Stir genteelly and let the muthiya’s get cooked properly..
After 7-8 mins check the muthiya’s by poking a knife/fork in it, if does not stick to the knife/fork means are cooked properly)
Let it simmer for 3-4 mins keeping the lid covered.
Serve Hot Garnished with Chopped Green Coriander & Lime Juice…..
Tip# if you find gravy has been soaked up by muthiya’s, can add warm water as and when required
You may go ahead and try in your kitchen
Do let me know how it went ………….
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