How to make Muli Bhaji Na Muthia -
Muthia with a difference.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Radish (मूली), Wheat Flour (गेहूँ का आटा)
Cuisine : Gujarati
Course : Snacks and Starters
For more recipes related to Muli Bhaji Na Muthia checkout Radish Cakes. You can also find more Snacks and Starters recipes like bread roll Hmm Badami Tangdi - SK Khazana Chicken Club Sandwich
Muli Bhaji Na Muthia 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 : 6-10 minutes
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Spicy
Ingredients for Muli Bhaji Na Muthia Recipe
Radish chopped leaves 100 grams
Wheat Flour 100 grams
Semolina (rawa/suji) 3-4 teaspoons
Yogurt 50 grams
Sugar 2 teaspoons
Turmeric powder 1/2 teaspoon
Red chilli powder 1/2 teaspoon
Salt to taste
Oil 2 teaspoons
Mustard seeds 1 teaspoon
Asafoetida a pinch
Whole dry red chillies 2
Lemon juice 2 teaspoons
Fresh coriander leaves,chopped 50 grams
Method
Step 1
Mix the radish leaves, Wheat flour, semolina, yogurt, turmeric powder, red chilli powder, salt and make a soft dough using water. Divide them into equal portions and roll them into cylindrical shape. Steam the muthias for 15-20 minutes or till done.
Step 2
Remove from the steamer when done and let it cool down. Cut into thick slices. Heat oil in a kadai, add mustard seeds, asafoetida and whole red chillies.
Step 3
When they start to crackle add sliced muthias and stir carefully. Add lemon juice, chopped coriander leaves. Mix 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.
