Surat is famous for its superior flat green bean (Surat ni papdi). Hence many Famous Surti Dishes revolves around papdi, whether it be Undhiyu, Lilva or Val ni dal made from its dry form. Dishes made from papdi holds the status of being served on a special occasions. Papdi and sorghum flour is widely used in households of Surat. With so many greens, lentils and whole grain flour, it makes up a healthy dish. The dumplins are made from clenched fist called muthi in gujarati, hence getting the name muthia.

Ingredients

Yields 4, Cooking time 60 mins;

Spinach 300 gms, Fenugreek Leaves 150 gms, Flat Green Beans (Papdi) 500 gms, Sorghum Flour (Jowar Flour) 2 cups,  Wheat Flour 2 cups, Gram Flour ( Besan) 1/2 cup{optional}, Turmeric 1/2 tsp, Asafoetida 1/4 tsp+1/2tsp, Ginger shreds 2 tsp, Green Chillies medium 6 pcs, Garlic 2 tsp, Sugar 4 Tbsp, Oil 9 Tbsp, Carom Seeds (Ajwain) 1 tsp,

Method to make Papdi na Muthia

Cut the corners of immature papdi, Take out the peas in case of matured pod; Chop Fenugreek and Spinach; Soak it in water for some time to remove dirt.

Take Jowar Flour, Wheat Flour and Gram Flour in a big bowl; Add Turmeric, Asafoetida (hing) 1/4 tsp, Garlic, Green Chilli, Ginger, Sugar 3 Tbsp, Salt & Oil 4 Tbsp. Add Spinach & Fenugreek leaves, mix lightly and keep it aside. This will help release water from the leaves which would be just enough to knead the dough.

Heat Remaining Oil; Add Carom Seeds; Add Asafoetida 1/2 tsp; Papdi and Stir fry for few minutes.

Add Water, Salt, Sugar. Bring it to boil and simmer with closed lid.

Knead the dough. Take a small portion in the fist and make a dumpling.

Bring the broth to boil. Add dumplings one by one to maintain the temperature of the broth and cook till done.

Plate and drizzle with oil.