Farari muthia
Fried dumplings of potato, peanuts, sago and amaranth flour
Crisp fried farari muthia made from very finely diced potato, crushed roasted peanuts, soaked sago and rajagra (amaranth) flour, seasoned with ginger, chilli, black pepper and a sweet-sour finish. They're crunchy outside and soft inside. Garnish with coriander and fresh coconut and serve hot as a fasting-day snack.
- Total time
- 160 min
- Difficulty
- medium
- Serves
- 3
Ingredients
For the muthia
For the seasoning
To garnish
Method
0/6 doneStep 1: Rinse 1 ¾ oz sago, cover with just enough water and soak until soft, then drain well.
120 minStep 2: Mix 9 oz potatoes, 3 ½ oz roasted peanuts, 1 ¾ oz rajagra flour and the sago with 1 tsp ginger paste, 1 tsp green chilli paste, ½ tsp ground black pepper, 1 tsp salt, 1 tsp sugar and 2 tsp lemon juice.
Step 3: Add 2 tsp plain yogurt a little at a time and knead into a firm dough.
Step 4: Shape into oblong 5 cm muthia.
Step 5: Heat oil over medium heat and fry the muthia in batches until golden and the diced potato inside is cooked. Medium heat lets the raw potato cook through before the outside browns.
6 minStep 6: Drain on kitchen paper, garnish with 2 tbsp fresh coriander and 2 tbsp fresh coconut and serve hot.
Nutrition per serving
- Calories
- 430 kcal
- Protein
- 12 g
- Carbs
- 38 g
- Fat
- 26 g
- Fibre
- 5 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does farari muthia take?
- About 160 minutes in total: 140 minutes to prepare and 20 minutes to cook.
- How many people does it serve?
- 3 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- What can I use instead of potatoes?
- Sweet potato, same weight (sweeter, cooks a little faster).
- What can I use instead of ginger paste?
- Grated fresh ginger, same amount.
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