How to make Methi Gajar Muthia -

An all time favourite Gujarati snack, methi and gajar make it extra nutritious.

Sanjeev Kapoor

This recipe has featured on the show Khanakhazana.

Main Ingredients : Whole wheat flour (atta) (आटा), Gram flour (besan) (बेसन)

Cuisine : Gujarati

Course : Snacks and Starters

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Methi Gajar Muthia

Methi Gajar Muthia Recipe Card

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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 : 11-15 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Methi Gajar Muthia Recipe

  • Whole wheat flour (atta) 3 1/2 cups

  • Gram flour (besan) 1 cup

  • Wheat bran 1/2 cup

  • Fenugreek leaves (methi) finely chopped 1 cup

  • Carrots grated 2 small

  • Salt to taste

  • Sugar 1 teaspoon

  • Turmeric powder 1/4 teaspoon

  • Red chilli powder 1 teaspoon

  • Green chilli paste 1/2 tablespoon

  • Garlic paste freshly made 1 teaspoon

  • Ginger paste 1 teaspoon

  • Garam masala powder 1/2 teaspoon

  • Lemon juice 1 tablespoon

  • Sesame seeds (til) roasted 1 tablespoon

  • Soda bicarbonate a pinch

  • Oil for greasing

Method

Step 1

Mix together the whole-wheat flour, gram flour and wheat bran. Add salt, sugar, turmeric power, red chilli powder, green chilli paste, fresh garlic paste, ginger paste, garam masala powder, fenugreek leaves, carrots, lemon juice, sesame seeds and soda bicarbonate.

Step 2

Knead to semi-soft dough using very little water. Pour two to three cups of water in a steamer and place a greased colander over it.

Step 3

Divide the dough into twelve equal portions and roll into cylindrical shapes of one inch diameter. Arrange the muthias on a greased colander and steam for fifteen to twenty minutes or till done. Serve hot.

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MasterChef Sanjeev Kapoor

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.