Bhagat Mootia
Introduction
About this Recipe
By: Mayuri
Source: Kitchen1112.com
Whenever I would visit my Masi (mums sister) on the weekends she would never let me leave empty handed. Whether it was something she just cooked or some biscuits I never left her home without food. Sometimes she would even mix some batter for me to go home and make fritters. But my favourite ziplock special has to be Bhagat mootia! She would pack the mootia for me to keep in my freezer so I could cook it into a chutney whenever I wanted to.
Yes, spoilt is an understatement! I am so blessed to have 5 Masi’s! I hope to be cooking with each one of them soon! They all follow similar recipes but have their own style of cooking, one has even published two recipe books! Below you can find my Ba’s Bhagat mootia recipe. It would be a great idea to double the recipe and put half in the freezer for another day.
Mootia
Servings
8
Prep:
–
Cook:
20min
Difficulty:
Medium
Ingredients
- 1 cup Chickpea dahl (channa)
- salt for taste
- 1/2 a potato
- 1/2 tsp crushed garlic
- 1/2 tsp crushed ginger
- 1/2 tsp crushed green chillies
- a pinch of bicarb
- 2 tsp lemon juice
- handful of fresh coriander (dhania)
Directions
Step 1
Soak channa dahl overnight drain and allow to dry.
Step 2
Grind fine with the potato
Step 3
Add in all the masalas, salt, bicarb and fresh dhania and mix well.
Step 4
Roll into small balls and fry to a light brown colour and dry on a paper towel.
Step 5
Add this into the chutney below and enjoy hot with rotli/rice or best served with Fulecha
Chutney/Gravy
Servings
8
Prep:
10min
Cook:
20min
Difficulty:
Easy
Ingredients
- 1 large white onion
- 2 tomatoes
- 3 potatoes
- 1/2 tsp crushed garlic
- 1/2 tsp crushed ginger
- 1/2 tsp green chilles (or to your taste)
- 2 tsp coconut oil
- 2 medium cinnamon sticks
- 2 cloves
- 1/4 tsp mustard seeds (rai)
- 1/4 tsp asafoetida (hing)
- 1/4 tsp garam masala
- salt to taste
- 1/4 tsp tumeric
- handful of fresh coriander (dhania)
Directions
Step 1
chop up onion and tomatoes fine-ish
Step 2
In a saucepan add oil (medium heat), cinnamon sticks, cloves, rai and hing
Step 3
Braise onion for about 30 seconds with the spices then add in chopped potatoes and braise. Add some water and cook for about 5 mins on high.
Step 4
Then add in tomatoes, ginger, garlic , chilies, turmeric and salt.
Step 5
Allow to simmer for plus minus 10 mins stirring intermittently on medium heat
Step 6
When tomatoes and onions and potatoes are completely cooked add in a some water (about 1/4 cup) and add in the mootia.
Step 7
Garnish with garam masala and fresh dhania.