Muthia -SK Khazana

A tasty and healthy Gujarati snack that is easy to make and easier to digest This is a Sanjeev Kapoor exclusive recipe.

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Muthia -SK Khazana

Main Ingredients Whole wheat flour, Bottle gourd
Cuisine Gujarati
Course Snacks and Starters
Prep Time 26-30 minutes
Cook time 26-30 minutes
Serve 4
Taste Mild
Level of Cooking Easy
Others Veg

Ingredients list for Muthia -SK Khazana

  • 1 1/2 cups Whole wheat flour
  • 1 cup Bottle gourd
  • 1 1/2 cups Gram flour
  • 3/4 cup Fresh fenugreek leaves (methi)
  • 1 cup Carrot grated
  • 3/4 teaspoon Garam masala powder
  • 1/2 teaspoon Cumin powder
  • 1/4 teaspoon Sugar
  • 3/4 teaspoon Red chilli powder
  • A pinch of baking soda
  • 1/2 teaspoon Turmeric powder
  • 1 1/2 teaspoons Green chilli paste
  • 1 teaspoon Ginger paste
  • 2 tablespo to garnish Fresh coriander leaves chopped
  • Tempering
  • 2 tablespoons Oil
  • 1 teaspoon Mustard seeds
  • 1/4 teaspoon Asafoetida
  • 1/2 teaspoon Carom seeds
  • 1 teaspoon Coriander seeds
  • 1 teaspoon Cumin seeds
  • 1 1/2 teaspoons White sesame seeds
  • 2-3 Dried Kashmiri red chillies
  • 8-10 Curry leaves


  1. Heat sufficient water in a steamer.
  2. Take fenugreek leaves, bottle gourd and carrot in a parat and mix well. Add salt and mix. Add garam masala powder, cumin powder, sugar, red chilli powder, baking soda, turmeric powder, green chilli paste, ginger paste, coriander leaves, gram flour and whole wheat flour and knead well to make a semi soft dough. Add 1 tsp oil and knead again.
  3. Divide the dough into equal portions and shape each into a cylinder.
  4. Place the dough cylinders in parchment paper lined perforated containers and place them one on top of the other over the steamer pot. Cover with lid and steam for 15-20 minutes.
  5. Take the steamed muthia out and cut them into smaller roundels.
  6. Heat oil in a non-stick pan, add mustard seeds and let them splutter. Add asafoetida, carom seeds, coriander seeds, cumin seeds, white sesame seeds, Kashmiri red chillies and curry leaves, mix and sauté till fragrant. Add muthia pieces and toss well.
  7. Sprinkle some salt and sauté, tossing a few times, for 2-3 minutes
    Transfer into a serving platter, garnish with coriander leaves and serve hot.