Dad's Nutritious Muthiyas' - An Indian appetiser with tofu stuff

These muthiyas' are specially dedicated to dad, these being his favourite snack all year round. Dad is in for a big surprise this evening, he has no idea what I spent 2 1/2 hours of my afternoon making:) I sure hope you try these out for the coming up Cookathon - the theme of which is appetisers! These look like you've slaved over them all day. Well, alot of hard work is involved(great way to burn calories!) while preparing the dough for these. The rest is easy. One important thing, though, is to keep all the doors and windows of your house open when making these, because, the whole house would otherwise have a Halloween ghost effect - smoky! (That's what happened at my end today, lol). I got to learn this recipe about 2 weeks back on Mirch Masala, Star Plus. These muthiyas' are really good and you sure will love them. Go ahead, try them and let me know! Happy Diwali(Shubh Deepawali, in Hindi as they say), to my Zaar family and a Happy coming-up Cookathon!

• Ready In: 2 hrs 35 mins
• Yields: 32 muthiyas'

Ingredients

• For the dough

• 1  cup soyabean nuggets, powdered in a mixie
• 1  cup semolina
• 1  cup cornflour
• 1  cup whole wheat flour
• 1  cup  rice flour
• 1  cup gram flour
• 1⁄2 cup  yellow moong dal, paste of
• 1  cup green peas, paste of
• 1  cup  peeled and boiled potato, grated
• 1  tablespoon coriander leaves, chopped
• 1  teaspoon green chili, chopped
• 1  pinch red chili powder
• 1 1⁄2 teaspoons salt
• 1  cup  oil

• For the filling

• 1  cup panir, grated (tofu)
• 2  teaspoons onions, chopped (I used 1 small onion)
• 1  teaspoon coriander leaves, chopped
• 1  teaspoon green chili, chopped
• 1  teaspoon salt
• 1  pinch red chili powder

• Other ingredients

•  oil, to deep fry
•  green chutney, to serve with
•  tomato ketchup, to serve with

Directions

1. Firstly, we'll start off by preparing the dough.
2. For this, take a large mixing bowl.
3. Put soya nuggests (powdered), semolina, cornflour, wheat flour, rice flour and gramflour in a bowl.
4. Using a spoon, mix well, from top to down.
5. Keep potato (diced) to boil in the meantime in water on the stove and boil until tender.
6. Now prepare the yellow moong dal paste.
7. For this, put yellow moong dal (pre-soaked for 15 minutes in water,cleaned, washed and drained) in a mixie alongwith a little water and prepare a somewhat coarse paste.
8. Likewise, prepare the greenpeas paste.
9. Add yellow moong dal paste, green peas paste, the boiled and grated potato, corriander leaves, green chillies, red chilli powder, salt and oil.
10. Grease your palms slightly.
11. Mix all the ingredients in the bowl nicely together to prepare a soft dough.
12. Keep aside.
13. Now, it's the turn of the filling.
14. To prepare this, take a medium-sized mixing bowl.
15. Put all the ingredients mentioned under'filling' in this bowl and knead well using your palm.
16. Keep aside.
17. Now, take a wok and put oil in it.
18. Keep it on medium-high flame and allow the oil to become nice and hot.
19. In the meantime, start making the muthiyas'.
20. For this, make small round balls out of the prepared soft dough.
21. Add a little filling in the middle of each.
22. Roll well, giving it a long shape (like vegetable spring rolls) in your palm.
23. Likewise, repeat for all the round balls.
24. Now, deep fry the muthiyas' till golden brown.
25. Drain excess oil on clean kitchen napkins.
26. Place all the muthiyas' in a clean oven-proof dish.
27. This, I suggest, so that re-heating the muthiyas' will be easy if need be (I prepared mine today for my Diwali party an hour in advance and I love serving appetisers hot, so, I put mine after draining off the excess oil, in an oven proof dish and re-heated them for 3 minutes, until they were nice and hot and ready to serve).
28. Serve with green chutney and/or tomato ketchup.
29. Be ready to go into the kitchen and start making another batch, because, you're sure to be called"Kitchen Appetiser Queen" once your family and friends' gobble these down hungrily and ask for more.