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Wednesday, January 04, 2012

Hare Chana Ki Kari With Methi Muthia

Hare Chane ki Kari With Methi Muthiya

There is a very interesting srory behind my making of this dish. My Hubby loves watching Serial "Kuch tho Log Kahenge". In one of the Episode i saw Dr. Ashotoush ordering this dish in a Restaurant. The name i found as unusal so due to curosity i decided to find out what is this. So I just google it and found this dish in Tarla Dalal website. I made certain changes and prepare my Version of "Hare Chane ki Kari with Methi Muthiya". This dish was unique and found it tasty as me an d my hubby both likes it.

Hope you will also like it.

Ingredients for Hare Chane ki kadri:

Whole Grren Gram:1 cup
Cocunut Milk Powder: 3 tbsp
Onion:1 (Medium ,chopped)
Oil:for cokking
Turmeric Powder: a pinch
Garam Masala:1/2 tsp
MDH curry Powder:1/2 tsp
Salt: to taste

To Be Ground into Paste:

Chopped Coriander:2/3 cup
Green chilles:3-4
Limca: 2 tbsp (you can use Lemon juice as i was not having lemoan juice so i have used this)
Spinach Leaves:4-5

Fot Methi Muthias:

Choppeed Methi: 1/1/2 cup
Whear Flour: 1cups
Besan:1/2 Cup
Semolina: 2tbsp
Asofetida: a pinch
Sugar: 1tsp
Turmeric Powder:1/2 tsp
coriander Powder:1/2 tsp
cumin Powder:1/2 tsp
Red Chilly Powder:1/2 tsp
Bking Powder: a pinch
Cooking Soda: a pinch
Hot Oil: 2 tsp
Water: as required
Oil: for Deep Fryong


  1. Soak the Whole Green Gram in enough water for about 4-5 hours.
  2. Boil the Whole Green moong . For boiling the chana, add a pinch of soda bi-carb and salt.
  3. Heat the oil and fry the onion for 1 minute. Add ginger garlic paste and saute for 3 minutes,
  4. Now add Garam Masala,turmeric Powder,curry Powder and 2 tbsp of oil and fry till oil seperates from behind.
  5. Add the Whole green Moong. Mix well and fry it for 3-4 minutes.
  6. Add the paste and fry for 3 to 4 minutes.
  7. Add salt and add to the chana mixture.
  8. Take Cocounut Milk Powder in a cup and  add 2 cups of warm water and mix it well and add it to the chana mixture.
  9. Simmer the heat and let them to boil and cook another 5 minutes.
  10. Switch of the flame and your kadi is ready.

Method for making Methi muthiya:

  • Take chopped fresh fenugreek leaves in a vessel. Add salt and lemon juice to it. Set it aside for 10 minutes till the leaves are moist
  • Then add all flours, spices, and all the ingredients except water and oil. Mix it well 
  • Then add oil and again mix it
  • Now add water as required .Knead the mixture into a hard dough
  • Make small balls (pedha size) of the mixture
  • Roll each of ball on your palm to give it an oval shape
  • Simultaneously heat oil in a deep pan. Fry Muthiyas in oil over low flame till it turns golden brown in colour

  • Drain it on absorbent paper and serve it with kadi you just prepared

  • Store it in an air-tight container remaining muthiya.

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