How to make Cabbage Jowar Muthias -

Favourite snack from Gujarat – cabbage adds a wonderful crunch to these delicious muthias.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Cabbage (बंदगोभी), Jowar flour

Cuisine : Gujarati

Course : Snacks and Starters

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For more recipes related to Cabbage Jowar Muthias checkout Dry Vegetable Manchurian, Sichuan Pakoda, Cabbage Wrapped Dim Sums, Dry Manchurian . You can also find more Snacks and Starters recipes like Chicken Pan Pizza Bajra Rice and Moong Sprout Cheela Pizza Marinara Cheesy Onion and Pepper Sandwich

Cabbage Jowar Muthias

Cabbage Jowar Muthias Recipe Card

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Hindi: patta gobhi
Super healthy, cabbage goes a long way back. In ancient times, the Greeks treated it as a special food for its many medicinal properties. There are tales about raw cabbage juice being a standard treatment for a nasty hangover! Salads, dals, sabzis, pickles and even raitas, cabbage does full justice to each preparation. Shop for the ones that have a crisp, shiny look to it.

Prep Time : 0-5 minutes

Cook time : 1.30-2 hour

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Ingredients for Cabbage Jowar Muthias Recipe

  • Cabbage grated 1 cup

  • Jowar flour 1 cup

  • Yogurt 1/4 cup

  • Fresh coriander leaves chopped 2 tablespoons

  • Lemon juice 1/2 tablespoons

  • Ginger-green chilli paste 1 teaspoon

  • Garlic paste 1 teaspoon

  • Turmeric powder 1/2 teaspoon

  • Asafoetida 1/2 teaspoon

  • Sugar 1 tablespoon

  • Salt to taste

  • Oil 1 1/2 tablespoons

  • Cumin seeds 1 teaspoon

  • Curry leaves 3-4

Method

Step 1

Heat sufficient water in a steamer.

Step 2

Combine cabbage, sorghum flour, yogurt, one tablespoon coriander leaves, lemon juice, ginger-green chilli paste, garlic paste, turmeric powder, quarter teaspoon asafoetida, sugar and salt in a bowl. Mix and knead into a soft dough with one-fourth cup of water.

Step 3

Divide dough into two equal portions and shape each portion into a five inch cylindrical roll.

Step 4

Arrange both the rolls on a greased plate, place it in the steamer and steam for twenty to twenty-five minutes.

Step 5

Remove from heat and cool. Once cooled, cut each roll into half inch thick slices.

Step 6

Heat oil in a non-stick pan, add cumin seeds and let them change colour. Add remaining asafoetida and curry leaves and sauté for a few seconds.

Step 7

Add muthias, mix well and cook on a medium heat for two to three minutes or till they turn light brown, tossing occasionally.

Step 8

Garnish with remaining coriander leaves and serve hot with green chutney.

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MasterChef Sanjeev Kapoor

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.