Refer to the Singhade ki roti posted here to make a cooked dough from the Water Chestnut flour.
To this dough, add salt to taste and some grated papaya and chopped coriander leaves.
The quantity of these vegetables and greens would be equal to the dough volume wise. Other vegetables like carrots, cabbage or spinach etc can be used too. The shredded vegetables have to be mixed into the cooked dough like this.
Cool these balls and refrigerate if you need them later. Cut the balls in quarters and temper them with a tadka.
To make the tempering...
Heat 2 tsp ghee in a pan, sprinkle a pinch of hing and a tsp of jeera, and some chopped green chillies to taste.
Now tip in 2-3 tsp of sesame seeds into this tadka mix and let them splutter.
Tip in all the Muthia (dumpling) quarters and toss well to coat all of them. You might like them to get crisp lightly so keep them tossing and turning while keeping the heat level low.
Serve hot with anything you wish. They make a great nibble on their own.
Note : The tempered dumplings are not in these pictures. These are just steamed ones.