How to make Muthia -
This traditional Gujarati snack is a must try. Add to the fact that it's steamed and not fried, it makes for a great healthy tea time snack!
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Whole wheat flour (atta) (आटा), Sorghum (jowar) flour
Cuisine : Gujarati
Course : Snacks and Starters
For more recipes related to Muthia checkout Masala Khakhra, Puran Poli, Kid Friendly Muffins, Healthy Pizza . You can also find more Snacks and Starters recipes like Corn chivda-SK Khazana Peanut Chaat Thai Lollipop - SK Khazana Corn Potato Tikki-SK Khazana
Muthia Recipe Card
Gujarat has long stretches of unspoilt coastline and an endless supply of fish and shell fish. But strict Jainism in the past and orthodox Hinduism today has encouraged widespread vegetarianism. The Gujarati cuisine is not heavily spiced but slightly sweeter than the cuisines of the neighbouring states.
Gujarati food is distinctively vegetarian with about 65% of its population shunning the meat. The remaining 35% of the state’s population consists of Bohra Muslims and Parsis. Bohra Muslims are the followers of Abdullah who were Hindus who adopted Muslim religion. The Parsi cuisine on the other hand is a blend of western influences.
Prep Time : 21-25 minutes
Cook time : 21-25 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Spicy
Ingredients for Muthia Recipe
Whole wheat flour (atta) 1 cup
Sorghum (jowar) flour 1/4 cup
Gram flour (besan) 1/4 cup
Salt to taste
Turmeric powder 1/4 teaspoon
Red chilli powder 1 teaspoon
Coriander-cumin powder 1 teaspoon
Ginger-garlic paste 1/2 tablespoon
Green chilli paste 1 teaspoon
Spring onion greens chopped 1 tablespoon
Bottle gourd grated 1/2 cup
Baking soda 1 pinch
Sugar 1 pinch
Oil 2 tablespo to grease
Yogurt 1/4 cup
Green chutney to serve
Tempering
Oil 1 teaspoon
Mustard seeds 1/2 teaspoon
White sesame seeds 1 teaspoon
Asafoetida 1/4 teaspoon
Curry leaves 12-14
Dried red chillies broken 1-2
Fresh coriadner leaves chopped 1 1/2 tablespoons
Method
Step 1
Heat sufficient water in the lower section of a steamer.
Step 2
Take whole wheat flour, sorghum flour and gram flour in a large bowl, add salt, turmeric powder, red chilli powder, coriander-cumin powder, ginger-garlic paste, green chilli paste, spring onion greens, bottle gourd, baking soda, sugar and oil.
Step 3
Add yogurt and mix well. Add a little water and knead into semi-stiff dough. Grease your hands with oil, divide the dough into equal portions and shape them into cylinders.
Step 4
Place them in the perforated plate, cover and steam for 15-20 minutes or till completely done.
Step 5
Remove from heat and let them cool slightly. Cut them into small pieces.
Step 6
For tempering, heat oil in a non-stick pan, add mustard seeds and let them splutter. Add sesame seeds, asafoetida, curry leaves, red chillies and muthia slices and toss till lightly browned and crisp on both sides. Add coriander leaves and toss again.
Step 7
Transfer them into serving platter and serve hot with green chutney.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
