How to make Muli Bhaji Na Muthia -

Muthia with a difference.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Radish (मूली), Wheat Flour (गेहूँ का आटा)

Cuisine : Gujarati

Course : Snacks and Starters

For more recipes related to Muli Bhaji Na Muthia checkout Radish Cakes. You can also find more Snacks and Starters recipes like bread roll Hmm Badami Tangdi - SK Khazana Chicken Club Sandwich

Muli Bhaji Na Muthia

Muli Bhaji Na 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 : 6-10 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Muli Bhaji Na Muthia Recipe

  • Radish chopped leaves 100 grams

  • Wheat Flour 100 grams

  • Semolina (rawa/suji) 3-4 teaspoons

  • Yogurt 50 grams

  • Sugar 2 teaspoons

  • Turmeric powder 1/2 teaspoon

  • Red chilli powder 1/2 teaspoon

  • Salt to taste

  • Oil 2 teaspoons

  • Mustard seeds 1 teaspoon

  • Asafoetida a pinch

  • Whole dry red chillies 2

  • Lemon juice 2 teaspoons

  • Fresh coriander leaves,chopped 50 grams


Step 1

Mix the radish leaves, Wheat flour, semolina, yogurt, turmeric powder, red chilli powder, salt and make a soft dough using water. Divide them into equal portions and roll them into cylindrical shape. Steam the muthias for 15-20 minutes or till done.

Step 2

Remove from the steamer when done and let it cool down. Cut into thick slices. Heat oil in a kadai, add mustard seeds, asafoetida and whole red chillies.

Step 3

When they start to crackle add sliced muthias and stir carefully. Add lemon juice, chopped coriander leaves. Mix and serve hot.

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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 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.