Photo: Subhransuphotography · CC BY-SA 4.0 · Wikimedia Commons

Gujarat · Snack

Muthiya

Traditional Recipe 5: Muthiya recipe

🧺 Ingredients

• Whole wheat flour: 100g
• Gram flour (besan): 50g
• Fresh methi leaves (chopped): 100g
• Oil: 30ml (for steaming + cooking)
• Ginger-green chilli paste: 1 tsp (10g)
• Turmeric: ¼ tsp (1g)
• Carom seeds (ajwain): ¼ tsp (1g)
• Red chilli powder: ¼ tsp (1g)
• Coriander powder: ¼ tsp (1g)
• Salt: ½ tsp (3g)
• Water: 75ml
• Oil: 15ml
• Mustard seeds: ½ tsp (3g)
• Sesame seeds: ½ tsp (3g)
• Curry leaves: 1 sprig (5g)
• Asafoetida: pinch (1g)
• Dried red chillies: 2 (3g)

👩‍🍳 How to make Muthiya

1. Mix wheat flour, besan, chopped methi, ginger-chilli paste, turmeric, ajwain, red chilli, coriander, salt in bowl.
2. Add 15ml oil gradually.
3. Add water slowly; knead into soft dough.
4. Divide into 12-15 portions. Roll each into cylinder (4-inch length, 1.5-inch diameter).
5. In large pot, bring water to boil. Place steamer rack inside.
6. Arrange muthiya on steamer rack, leaving space between each.
7. Cover; steam on high heat (180°C) for 12-15 min until firm.
8. Remove carefully; let cool slightly.
9. Cut each into 3-4 pieces (1-inch thickness).
10. For tempering: Heat oil (15ml) over medium heat (160°C).
11. Add mustard seeds; crackle 30 sec.
12. Add sesame seeds, curry leaves, asafoetida, dried chillies; fry 1 min.
13. Add muthiya pieces; carefully toss in tempering for 2-3 min on medium-high heat (170°C).
14. Serve hot or at room temperature. Should be soft, steamed, coated in tempering.

Track the macros of Muthiya and 100s of Indian dishes with Nutri Macro India.