How to make Muthia -SK Khazana -
A tasty and healthy Gujarati snack that is easy to make and easier to digest
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Whole wheat flour, Bottle gourd
Cuisine : Gujarati
Course : Snacks and Starters
For more recipes related to Muthia -SK Khazana checkout Masala Khakhra, Puran Poli, Pan Pizza, Baked Chatpati Shankerpali . You can also find more Snacks and Starters recipes like Sprout Pav Bhajee Samosa Chaat - SK Khazana Steamed Egg Katori Crusty Herbed Chicken
Muthia -SK Khazana Recipe Card
Gujarat has long stretches of unspoilt coastline and an endless supply of fish and shell fish. But strict Jainism in the past and orthodox Hinduism today has encouraged widespread vegetarianism. The Gujarati cuisine is not heavily spiced but slightly sweeter than the cuisines of the neighbouring states.
Gujarati food is distinctively vegetarian with about 65% of its population shunning the meat. The remaining 35% of the state’s population consists of Bohra Muslims and Parsis. Bohra Muslims are the followers of Abdullah who were Hindus who adopted Muslim religion. The Parsi cuisine on the other hand is a blend of western influences.
Prep Time : 26-30 minutes
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Mild
Ingredients for Muthia -SK Khazana Recipe
Whole wheat flour 1 1/2 cups
Bottle gourd 1 cup
Gram flour 1 1/2 cups
Fresh fenugreek leaves (methi) 3/4 cup
Carrot grated 1 cup
Garam masala powder 3/4 teaspoon
Cumin powder 1/2 teaspoon
Sugar 1/4 teaspoon
Red chilli powder 3/4 teaspoon
A pinch of baking soda
Turmeric powder 1/2 teaspoon
Green chilli paste 1 1/2 teaspoons
Ginger paste 1 teaspoon
Fresh coriander leaves chopped 2 tablespo to garnish
Tempering
Oil 2 tablespoons
Mustard seeds 1 teaspoon
Asafoetida 1/4 teaspoon
Carom seeds 1/2 teaspoon
Coriander seeds 1 teaspoon
Cumin seeds 1 teaspoon
White sesame seeds 1 1/2 teaspoons
Dried Kashmiri red chillies 2-3
Curry leaves 8-10
Method
Step 1
Heat sufficient water in a steamer.
Step 2
Take fenugreek leaves, bottle gourd and carrot in a parat and mix well. Add salt and mix. Add garam masala powder, cumin powder, sugar, red chilli powder, baking soda, turmeric powder, green chilli paste, ginger paste, coriander leaves, gram flour and whole wheat flour and knead well to make a semi soft dough. Add 1 tsp oil and knead again.
Step 3
Divide the dough into equal portions and shape each into a cylinder.
Step 4
Place the dough cylinders in parchment paper lined perforated containers and place them one on top of the other over the steamer pot. Cover with lid and steam for 15-20 minutes.
Step 5
Take the steamed muthia out and cut them into smaller roundels.
Step 6
Heat oil in a non-stick pan, add mustard seeds and let them splutter. Add asafoetida, carom seeds, coriander seeds, cumin seeds, white sesame seeds, Kashmiri red chillies and curry leaves, mix and sauté till fragrant. Add muthia pieces and toss well.
Step 7
Sprinkle some salt and sauté, tossing a few times, for 2-3 minutes Transfer into a serving platter, garnish with coriander leaves and serve hot.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
