Thursday, 9 February 2012

Wheat Flour Balls Upma

Wheat Flour 1/2 Cup
Fenugreek Leaves 3/4 Cup Packed
Mustard Seeds 1/8 tsp
Cumin Seeds 1/4 tsp
Asafoetida a pinch
Lemon Juice 1 tsp
Red Chile Powder 1/4 tsp
Turmeric Powder a pinch
Curry Leaves 3
Roasted Peanuts 1 tbsp
Salt to taste
Oil 1 tsp
Method of preparation:
Coarsely crush the roasted peanuts.
Wash and roughly chop the fenugreek leaves.
Knead wheat flour into somewhat tight dough with few pinches of salt using enough fresh water.
Keep the dough covered with wet kitchen towel for couple of minutes.
Dive the wheat flour dough into peanut sized portions.
Form each portion into small ball and place it in a vessel.
Pressure cook the wheat flour balls for 3 whistles.
Heat oil in a pan, add mustard seeds, cumin seeds, curry leaves and asafoetida.
After a few seconds, add fenugreek leaves, turmeric and salt.
Once fenugreek leaves wilt, add cooked wheat flour balls.
Mash some of the wheat flour balls if desired.
Fry for couple of minutes and remove from heat.
Stir in red chile powder, ground peanuts and lemon juice to the wheat flour balls.
Serve wheat flour balls upma with ketchup.