Gujarati Muthia with a Twist

Ingredients

• 1 cup (120g) whole wheat flour 1 cup (120g) whole wheat flour
• 1/2 cup (60g) chickpea flour 1/2 cup (60g) chickpea flour
• 1/4 cup (30g) semolina 1/4 cup (30g) semolina
• 1/4 cup (30g) grated carrots 1/4 cup (30g) grated carrots
• 1/4 cup (30g) finely chopped spinach 1/4 cup (30g) finely chopped spinach
• 2 tablespoons fresh fenugreek leaves, chopped 2 tablespoons fresh fenugreek leaves, chopped
• 2 tablespoons sesame seeds 2 tablespoons sesame seeds
• 2 tablespoons grated coconut 2 tablespoons grated coconut
• 1 tablespoon ginger paste 1 tablespoon ginger paste
• 1 tablespoon green chili paste 1 tablespoon green chili paste
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon red chili powder 1 teaspoon red chili powder
• 1 teaspoon cumin seeds 1 teaspoon cumin seeds
• 1 teaspoon baking soda 1 teaspoon baking soda
• 1 tablespoon lemon juice 1 tablespoon lemon juice
• Salt to taste Salt to taste
• Oil for greasing Oil for greasing

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 5g, 1g
• Carbohydrates (total, sugars): 28g, 4g
• Protein: 7g
• Fiber: 5g
• Salt: 1g

Preparation

1. 1.
   In a large mixing bowl, combine the whole wheat flour, chickpea flour, semolina, grated carrots, chopped spinach, fenugreek leaves, sesame seeds, grated coconut, ginger paste, green chili paste, turmeric powder, red chili powder, cumin seeds, baking soda, lemon juice, and salt. Mix well to form a firm dough.
2. 2.
   Divide the dough into small portions and shape each portion into cylindrical logs.
3. 3.
   Grease a steamer or a large pot with oil and place the Muthia logs in it.
4. 4.
   Steam the Muthia over medium heat for about 20-25 minutes or until cooked through. Insert a toothpick into the Muthia to check if they are done. If the toothpick comes out clean, they are ready.
5. 5.
   Once cooked, remove the Muthia from the steamer and let them cool slightly.
6. 6.
   Cut the Muthia logs into bite-sized pieces and serve hot with your favorite chutney or yogurt.

Treat your ingredients with care...

• Carrots — Make sure to grate the carrots finely to ensure they cook evenly within the Muthia.
• Spinach — Thoroughly wash and finely chop the spinach leaves before adding them to the dough.
• Fenugreek leaves — Fresh fenugreek leaves add a unique flavor to the Muthia. If unavailable, you can use dried fenugreek leaves (kasuri methi) as a substitute.

Tips & Tricks

• To enhance the flavor, you can temper the Muthia with mustard seeds, curry leaves, and a pinch of asafoetida (hing) before steaming.
• For a spicier version, increase the amount of green chili paste or add finely chopped fresh green chilies.
• Serve Muthia with a side of tangy tamarind chutney or mint chutney for an extra burst of flavor.
• Leftover Muthia can be refrigerated and enjoyed the next day. Reheat them in a steamer or microwave before serving.
• Experiment with different vegetables like grated zucchini or finely chopped bell peppers to add variety to your Muthia.

Serving advice

Serve the hot Muthia as a snack or appetizer with a side of chutney or yogurt. They can also be enjoyed as a light meal accompanied by a fresh salad.

Presentation advice

Arrange the bite-sized Muthia pieces on a platter and garnish with a sprinkle of sesame seeds and fresh fenugreek leaves. Serve them with colorful chutneys to create an appealing and appetizing presentation.