Surati Papadi Dhokli with Spinach and Methi Muthiya

I learned this recipe when I was visiting my friend in Surat. Her sister-in-law made it for lunch and I learned the process while observing her. So, whenever I get fresh papadi in New York, I try to make this dish. It is very tasty! Especially in the winter when you get papadi and fresh green garlic to mix together. Without the green garlic it is still yummy, but with it you can't beat the taste of Muthiya Dhokli. It is a winter delight. Try this recipe and enjoy the dish especially in the winter, rainy or snowy days.

Preparation Time: 10 minutes

Cooking Time: 20 minutes

Servings: 4

Ingredients:

For methi muthiya:

1 cup besan/ gram flour 

1 cup whole wheat flour

1 cup fresh methi/fenugreek leaves, chopped

1/2 cup fresh spinach, chopped

1 teaspoon turmeric powder

1 tablespoon coriander powder

2 teaspoons red chili powder

1 tablespoon green chili paste

1 tablespoon sugar

Salt to taste

2 teaspoons oil to knead a dough

For gravy:

2 cups fresh papadi

1 teaspoon ajwain

Pinch of hing/ asafoetida 

1/2 teaspoon turmeric powder

1 teaspoon dhana-jeera powder

1 teaspoon green chili paste

1/2 teaspoon red chili powder

1/2 teaspoon soda

Salt to taste

1 1/2 tablespoons oil 

1/4 cup fresh coriander leaves, chopped, for garnish

1/2 cup fresh green garlic leaves, chopped, for garnish

6 cups water

Directions:

1. Wash and string the papadi. Keep aside.
2. To prepare the methi-muthiya, in a bowl, add all the ingredients above and mix well. Add water, as required, and knead the dough. (Similar to a paratha consistency.)
3. From the kneaded dough, roll out muthiyas shaped like cylinders. Keep aside. 
4. In a cooking pan/ kadai, heat oil, add ajwain, hing and then add soda. Add papadi. When the papadi is almost cooked, add six cups of water. Add salt, turmeric, red chili powder and dhana-jeera powder. 
5. After the water starts boiling, add all the muthiyas one-by-one and cover the pan. Then, lower the heat and let it cook on low flame for five minutes or until the muthiyas are cooked. 
6. If you need to, add water to adjust the consistency of the gravy at this stage. 
7. Turn of the stove, garnish with fresh coriander leaves and fresh chopped garlic. Serve hot.