Muthiya / muthia


Very popular Gujarati snack. First time I ate at a friend’s place and loved it. I tried a couple of variations like different flour proportions, different greens etc. Another inspiration was from an episode in ETV Gujarati channel. Hot muthia, spicy chutney and hot tea combination tastes awesome, especially during winter. Good choice for party snack. You can steam it and keep it aside. Chop, fry, garnish and serve hot when needed.

Muthiya

Muthiya

Ingredients to make dough

  1. Chopped spinach / palak  –  one cup
  2. Grated bottle gourd  –  one cup
  3. Wheat flour  –  one cup
  4. Besan / chickpea flour  –  half cup
  5. Jowar flour  –  three tsp
  6. Red chilli powder  –  one tsp
  7. Salt  –  to taste
  8. Ginger garlic paste  –  half tsp
  9. Oil  – two tbsp
  10. Turmeric powder  –  one-fourth tsp
  11. Lime juice  –  one tbsp

Procedure

Mix all the ingredients in a mixing bowl. Now add very little water to make medium stiff dough. Apply oil to your hands and divide the mixture into four equal parts. Shape each portion into cylindrical roll. Arrange the roll in a greased plate or sieve. Steam for 20 to 25 mins. Remove and cool them. Cut them into half inch rounds.

Muthiya

Muthiya

Ingredients to make tadka / tempering

  1. Oil  –  two tbsp
  2. Mustard seeds  –  half tsp
  3. Jeera  –  half tsp
  4. Sesame seeds   –  one and half tbsp
  5. Curry leaves
  6. Asafoetida  –  a  pinch

Procedure

For tempering, heat the oil in a pan, add mustard, jeera and sesame seeds, curry leaves and asafoetida. Saute for a few seconds or until crackle. Add muthia and saute them until they turn light golden brown.

Ready to serve with lime and green chutney

Quantity

Serves two

Time

15 to 20 mins

Expiry

One day

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