Panchkutyu Shaak recipe - How to make Panchkutyu Shaak
For the methi muthia- Combine all the ingredients in a deep bowl and knead into a soft dough using very little water.
- Divide the dough into 8 equal portions and shape each portion into small cylindrical rolls.
- Heat the oil in a deep-stick kadhai and deep-fry the muthias at a time on a medium flame till it turns golden brown in colour from all the sides. Drain on absorbent paper and keep aside.
How to proceed- Heat the oil in a deep non-stick pan, add the mustard seeds and cumin seeds.
- When the seeds crackle, add the asafoetida. All the vegetables, 1½ cups of water, turmeric powder, ginger-green chilli paste and coriander-cumin seeds powder, mix well and cover it with a lid and cook on a medium flame for 10 to 12 minutes, while stirring occasionally.
- Add the coriander, coconut, sugar and prepared muthias, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally.
- Serve immediately.
Nutrient values (Abbrv) per serving
Energy | 185 cal |
Protein | 2 g |
Carbohydrates | 8.5 g |
Fiber | 2.6 g |
Fat | 15.9 g |
Cholesterol | 0 mg |
Sodium | 7.3 mg |