Saturday, 22 September 2018

Gujarati Style Muthia Snack Recipe

Hello friends,
Last Sunday when I visited my daughters house, her Mother in law Ms Meena Parikh served up delicious fist shaped snacks called Muthiya with tea. Spicy and tad bit sweet chomping  muthias were a delightful treat. 
This steamed/sauted snack is a much-loved delicacy in every Gujarati household, she proclaimed with pride.



I instantly asked for the recipe. To that, Ms Meena Parikh took me into her kitchen and gave me a lesson into making muthias.



Note down the ingredients. It doesn't look that easy but trust me, once you get it right, you will end up making it many a times.


Ingredients

1 cup wheat flour
1 cup gram flour ( besan )
1 cup grated bottle gourd (doodhi )
½ cup grated cabbage
½ cup grated carrot
1 tsp grated ginger (adrak) paste
1/2 tsp turmeric powder
1 tsp red chilly powder
1 tsp sugar
2 tsp coriander leaves
2 pinches of baking soda
salt to taste
1 tbsp oil
½ cup curd


For Seasoning

3 1/4 tsp oil for frying
1/2 tsp mustard seeds 
1 tsp sesame seeds (til)


For The Garnish

2 tbsp finely chopped coriander leaves

Method



1. Take a big flat dish and mix the flours, salt, sugar, spices, and baking soda together. 

2. Add the grated vegetables to the flour. Combine the mixture, ginger paste, curd, coriander and 1 tsp of oil to it. Mix well and knead into a soft sticky dough. You can add water if needed. 


3. Now make small oblong shaped pieces of it using your fist.





4. Add this to an oiled dish in a steamer or steam them in a cooker  for 20-25 minutes.

5. Leave the dish out to cool. Once it is at room temperature, cut round pieces and keep ready for seasoning. 





6. In a frying pan, add oil. To hot oil, add mustard seeds, white sesame seeds and let it splutter


7.Add the Muthias and sauté on a medium flame for 4 to 5 minutes or till they turn light brown in colour and crisp.



8. Garnish with coriander and serve it hot with adruk masala tea.

Note

Instead of a steamer you can use  an oiled sieve which can be kept on a vessel of boiling water to steam the muthias.
You can poke a knife after the steaming is done to check. If knife comes out clean muthias are well steamed.  


You can now serve this appetizing dish with pride. Need to thank Ms Meena Parikh for this wonderful recipe. Stay tuned for her thepla/ beetroot paratha recipe.


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