Nutri Soy Mutyhiyas

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Nutri Soy Mutyhiyas

Nutritive Information

Per Serving:

  • 306 kcals

  • Carbohydrates-13.5 gms

  • Protein -43 gms

  • Fat – 9 gms.


For Dough

  • 30 gms Soya nuggets (powdered in a mixie)

  • 30 gms Semolina 30 gms maize (makai) flour

  • 30 gms Whole wheat flour

  • 30 gms Rice flour

  • 30 gms Bengal gram flour

  • 30 gms Yellow moong dal (paste)

  • 30 gms Green peas paste

  • 30 gms Potatoes (boiled and grated)

  • 15 gms Coriander leaves (chopped)

  • 5 gms Flax seeds (roasted)

  • 2.5 gms Green chilies

  • 20 gms Oil

  • 2.5 gms Red chili powder

  • 1.25 gms Garam masala

  • 2.5 gms Dried mango (amchur) powder

  • Salt to taste

   For filling

  • 100 gms Hard tofu (grated)

  • 30 gms Onion (finely chopped)

  • 15 gms Coriander leaves (finely chopped)

  • 2.5 gms Green chilies

  • 5 gms Chaat masala

  • 5 gms Amchur powder

  • 5 gms Semolina (for coating the muthiyas)

  • Salt to taste


For the Dough

  • To prepare the dough, mix allthe flours thoroughly with a spoon and then add the remaining dough ingredients.

  • Grease your palms lightly and prepare a soft dough using water.

  • Keep the dough covered with a damp muslin cloth. For the filling

  • Put all the ingredients mentioned under filling in a bowl and knead well using your palm and keep aside.

     For the Muthiyas

  • Make small round balls of the soft dough.

  • Press the ball lightly between the palms and place a little filling in the middle and fold the sides over.

  • Roll the filled muthiyas between your palms gently to make a cylindrical roll (like vegetable spring rolls). Repeat with the rest of the balls.

  • Coat the muthiyas with roasted semolina.

  • Grease and dust a baking tray with flour and place the muthiyas on it.

  • Bake at 1800 c for 45 minutes or till done.

  • When done cut into small pieces and serve with green chutney or tomato ketchup.


4 Servings.

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