Muthia Recipe Kit Recipe

About this recipe

Discover the authentic flavors of Gujarati cuisine with our Muthia Recipe Kit! This kit guides you step-by-step to create soft and savory steamed muthias, made with wheat flour, grated bottle gourd, and a blend of aromatic spices like turmeric, red chili powder, and garam masala. Perfect as a snack or side dish, these muthias are steamed to perfection and then tempered with mustard seeds, sesame seeds, and asafoetida for an irresistible crunch. Easy to prepare and packed with wholesome ingredients, this recipe is a must-try for Indian food lovers. Order your Muthia Recipe Kit today on the AnyFeast website or app and bring traditional Gujarati flavors to your kitchen! Make family meals stress free with AnyFeast — a family meal planner built for Indian kitchens and busy schedules.

Ingredients

• 100 g Coriander Leaves
• 50 g White Sesame Seeds
• 500 g Curd
• 1 piece Bottle Gourd
• 200 g Table Salt
• 500 g Wheat Flour / Maida
• 50 g Asafoetida Powder
• 50g Everest Garam Masala
• - Chili Paste
• 500 g Sugar
• 100 g Yellow Mustard Seeds
• 20 g Turmeric Powder
• - Red Chilli Powder
• 500 Ml Champion Oil

Instructions

1. 1. In a large mixing bowl, combine 2 cups of wheat flour (or maida), 1/2 a grated bottle gourd, 1 teaspoon of sugar, 1-2 teaspoons of table salt, 2-3 teaspoons of chili paste, 1/2 teaspoon of garam masala, 1/4 teaspoon of turmeric powder, 1 teaspoon of red chili powder, and a small pinch of soda-bicarb. Mix the dry ingredients thoroughly.
2. 2. Add 3 teaspoons of curd and 3 teaspoons of cooking oil to the mixture. Mix all the ingredients thoroughly by hand. Note that the curd and bottle gourd will release some moisture, so add water gradually as needed to knead a soft, pliable dough. Cover the dough and let it rest for 30 minutes.
3. 3. After the dough has rested, apply a little cooking oil to your palms and shape the dough into cylindrical rolls. Place the rolls in a steamer and steam them for 20-25 minutes. To check if the muthias are cooked, insert a knife into the roll; if it comes out clean, the muthias are ready. Allow the steamed rolls to cool completely before slicing them into thin pieces.
4. 4. For tempering, heat 2-3 tablespoons of cooking oil in a pan. Add 1-2 teaspoons of yellow mustard seeds, 1 teaspoon of asafoetida powder, and 1 1/2 teaspoons of white sesame seeds. Once the seeds start to crackle, add the sliced muthias to the pan and mix well to coat them evenly with the tempering.
5. 5. Garnish the muthias with freshly chopped coriander leaves and serve them hot.