You are here: Home > Course > Main Course > Sabzis, Curries > Leafy Vegetable Sabzis > Radish Muthia and Green Peas Subzi Radish Muthia and Green Peas Subzi by Tarla Dalal Post A comment Add your recipe to below listed cookbooksMy ReceipesHealthy LivingTryFursat MeSwatiPri Cook BookDhivyaChandniLiverShils Tarla RecipesIndira NatrajanFavorite RecipesDevi's Recipe BookFor JyotiIshuAirfryerShilpaSuchi's Recipe BookDharaJeevikaStartersAshi CookingNon-vegetarian Low Calorie RecipesFarihaKalpana AroraLunchMocktailsAg-recipes For The BoysP.s.varmaKaminiDesi Sudha PatelJayalakshmi NarayananPost PregnancyVishuDivi Fresh CookbookShalooTruptiJyoti's CookbookLebaneseSnacksContinental FoodsAlphaPritiContinental FoodHealthy Eating PostnatalChickenVeg DinnerRqBreakfastManju's CookbookRituDhwanitFirelessVista EventsKanikaSnacksRinkuAmmuzMy RecipesHiral MehtaSilkyNavyanshLibo Cook BookFerdousTarla CookbookPregaMaitriDhoklaTababdulrazak@gmail. 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The muthias, made using radish leaves, are rich in vitamins A and C. Baking makes them healthier than the deep-fried alternatives. Add the muthias just before serving, as they tend to get soggy over time. Radish Muthia and Green Peas Subzi recipe - How to make Radish Muthia and Green Peas Subzi Tags Sabzis with GraviesLeafy Vegetable SabzisOvenNon Stick Kadai VegQuick SabzisHealthy Sabzis with Leafy VegetablesSoluble Fibre Indian Diet Preparation Time: 15 mins   Cooking Time: 12 mins   Baking Time: 20 minutes Baking Temperature: 180°C (360°F) Total Time: 47 mins     4Makes 4 servings Show me for servings Ingredients 2 cups green peas1 tsp oil1/2 tsp cumin seeds (jeera)1/4 tsp asafoetida (hing)1/4 tsp turmeric powder (haldi)1 cup finely chopped coriander (dhania)2 tsp coriander-cumin seeds (dhania-jeera) powder1 tsp green chilli paste1 tsp chilli powder1 tsp sugar salt to tasteFor The Radish Muthias1/4 cup besan (bengal gram flour)1/4 cup whole wheat flour (gehun ka atta)1 1/2 cups chopped radish leaves (mooli ke patte) , washed and drained1/2 tsp ginger (adrak) paste1/2 tsp green chilli paste1/2 tsp turmeric powder (haldi)1 tsp coriander-cumin seeds (dhania-jeera) powder1/4 tsp chilli powder1 tsp lemon juice1 tsp oil1 tsp sugar salt to taste Method For the radish muthiasFor the radish muthiasCombine all the ingredients in a deep bowl and knead into a soft dough without using any water.Divide the dough into 28 equal portions and shape each portion into a 25 mm. (1?) long cylindrical muthia.Bake the muthias in a pre-heated oven at 180°c (360°f) for 15 minutes, turning them around once in between. Keep aside.How to proceedHow to proceedHeat the oil in a non-stick kadhai and add the cumin seeds.When the seeds crackle, add the asafoetida and sauté on a medium flame for a few seconds.Add the green peas, turmeric powder and 1 cup of water and mix well. Cover with a lid and cook on a medium flame for 5 to 7 minutes, while stirring occasionally.Add the coriander, coriander-cumin seeds powder, green chilli paste, chilli powder, sugar and salt, mix well and cook on a medium flame for another 2 minutes, while stirring once in between.Add the muthias, mix gently and cook on a medium flame for another 2 minutes, while stirring occasionally.Serve immediately. Nutrient values (Abbrv) per servingEnergy172 calProtein9.1 gCarbohydrates26.7 gFiber9.1 gFat3.4 gCholesterol0 mgSodium18.3 mgClick here to view calories for Radish Muthia and Green Peas Subzi