Ingredients
2 cups bajri ka aata
1 Cup finely chopped methi (fenugreek leaves)
1 Cup grated louki (bottle gourd) squeeze the extra juice which can be used to knead the dough if required
1/ 2 Tea spoon haldi
1/2 Tea spoon lal mirch
1/2 Tea spoon ajwain (carom seeds)
1/2 tea spoon til (sesame seeds)
1/2Tea spoon sugar/gud
1 Tea spoon adrak (ginger), hari mirch (green chilli), lahsun (garlic) paste (optional)
2 Table spoon oil
2-3 spoon dahi (curd, if required)
Salt to taste
For tempering:
4 Table spoon oil
1/2 Tea spoon rai (mustard seeds)
1/2 Tea spoon til (sesame seeds)
1/2 Tea spoon ajwain (carom seeds)
5-6 Curry leaves (kadhi patta )
1-2 Hari mirch cut into halves
Process
In a bowl take aata, 2Tsp oil ,haldi, mirch, til, ajwain, salt, sugar and mix well.
Add methi and louki. Mix well.
Knead the dough very lightly just apt to make balls adding the louki juice and dahi if required.
Make small balls lightly (do not press) and steam for 10 minutes.
Allow it to cool.
Just before serving:
Heat oil in a pan, add rai, til, ajwain, kadhi patta and hari mirch.
Add the muthiya and fry till it gets golden and crisp .
Serve hot with nimbu ka achar.
Chhappann Bhog 