1 can Pigeon peas (GREEN)
2 cups Bajri (Millet) Flour
1/2 tsp garlic
2 -3 Green chillis grind
1/4 tsp Termeric
1 tsp curry powder (Dhana & Jiro)
1/2 bunch corriender leaves
1/4 tsp methi seeds ground and a pinch of hing (astofed)
3 Tbsp oil
Mix the flour with water and add all spices and pigeon peas and mix over heat to cook like ugali.
Take of the heat when flour is cooked and whenever able to handle take a table spoonful in hand and shape it in the palm with finger shapping
In a karai add 2 tbsp of oil when hot add rai, methi and hing cover for a 1/2 a minute then add all the shaped muthia in gently over low heat for 10 minutes
In another saucepan add oil and fry some onions sliced, when slightly brown add tomatoes cut up in little chunks and chilli. When tomatoes are mushed up add 1/2 tsp of garlic and dhana jiro 1/2 tsp mix it over medium heat. Add 1 lemon juice 1/4 tsp garam masalo and keep stirring . When little oil oozes out add 1 cup of water and all the muthias, mix genly and top it up with corriender leaves and simmer for 10 -12 minutes.