Muthia are popular teatime snack or farsan from Gujarat. These are tasty and healthy steamed snacks which are made using vegetables and multigrain flour. Gajar Nu Muthia is made using carrots and multigrain flour.
Your good response on all social media handles tells me that many of you are liking MTCchainashta series where I am trying to showcase traditional Chai Nashta (Tea time snacks and breakfast) from the Indian cuisine. And in this week’s 24 Mantra organic series I am bringing to you a popular Gujrati Chai nashta/ Teatime snack Muthia. Which along with Khakhra, safed dhokla, Khandavi, khaman dhokla etc. makes an important part of Gujrati Farsan.
Farsan is a term which is used for snacks that include some dry snacks, deep fried snacks or fresh steamed ones as I have mentioned above. Muthia is named so because muthi means fist, and the basic cylindrical roll for making muthia is made using the fist. One can choose to cook deep fried or steamed muthia. Both types taste different and texture is different too mainly because of cooking method used, though dough is same.
I am always partial towards steamed version , because you can make them store them and just microwave for few seconds before serving, fried muthiya however should be made fresh and served immediately otherwise they turn soggy and change in texture which changes the taste too. One can make methi muthiya (fenugreek muthia) bottlegourd muthia (Doodhi nu Muthia), cabbage muthia or carrot muthia (gajar nu muthia) basically any vegetable that has high water content.
My reason for liking this popular farsan is that it's is not only a tasty snack, along with tasty it is wholesome and healthy which more often than not is deciding factor in keeping a dish on our regular menu. It’s steamed, it is made using whole grain flour (whole wheat and chickpeas flour and it has veggies. Just like any other dish from Gujrati cuisine, Muthia also combine distinct sweet, salty, and spicy elements in one dish.
As you all know that through Organic mantra initiative I along with 24 Mantra organic trying to create awareness about organic living. I would like to point you to 24 Mantra Organic board where you can acquire lot of knowledge about adopting an organic lifestyle and switch to organic easily. You can read more about our organic mantra initiative here and follow 24 Mantra organic on Instagram and Facebook to know more about sustainable organic farming practices.
In this recipe I have used 24 Mantra Organic Besan (chickpeas flour) Til (sesame seeds) Sarson dana (mustard seeds) and 24 Mantra cold pressed peanut oil for tempering it all. All fresh produce used is organic too.
Winter is time to enjoy fresh colourful produce, when it comes to making muthias, I have two favourites. Methi nu Muthia or Gajar nu Muthia both recipes are same except that in methi version you need to add 1-2 teaspoon of sugar while gajar or carrot is naturally sweet so no need to add extra sugar. Red winter carrots are all the more sweeter as compared to the orange ones that we get in summer here in India. So for this recipe, I used red carrots.
Winters are perfect time to indulge in Chai Nashta so you can try the other chai nashta recipes which I posted in collaboration with 24 Mantra organic like this Moong Misal Pao and Pesarattu .
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- For Muthia!
- 200 g Carrot/Gajar grated
- 2 teaspoon green chilli paste
- 2 tablespoon coriander leaves chopped
- 1 cup Wheat flour
- ½ cup Gramflour besan
- ¼ cup Semolina/sooji
- ¼ teaspoon baking soda
- 1 cooking oil
- 2 tablespoon lemon juice
- 1 teaspoon sugar
- ½ teaspoon turmeric powder
- 1 teaspoon chili powder
- Salt to taste
- 1 teaspoon mustard seeds
- 1 teaspoon Sesame seeds
- ¼ teaspoon asafoetida
- 1 tablespoon peanut oil
- curry leaves
- Take a mixing bowl bowl and add all the ingredients listed under heading Muthia.
- Mix them well and make a soft dough by adding little bit of water.
- Grease your palms with oil and make medium thick rolls from the mixture.
- In a big pan or a steamer boil water, grease the steamer plate or the metal rice strainer.
- Place all the cylindrical rolls on the steamer plate and cover the pan with a lid.
- Steam cook for about 20-25 minutes.
- Now allow the muthia to cool down and then slice them into ¼ inch thick roundels.
- Heat oil in a pan and add sesame seeds, mustard seeds and curry patta.
- When seeds start crackling add the sliced muthiyas in it. and cook them from each side for 2-3 minutes till the corners start to look crisp and brown.
- garnish with chopped coriander leaves and serve after sprinkling lemon juice with green mint chutney.
- You can make small cutelts and make deep fried muthia.
- Cooling down cylindrical rolls after steaming is important step otherwise muthia can crumble.
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