In this recipe talk about nutrition and you have it!Subtly flavored with wonderful vegetables packed with nutrition,whole wheat flour and seeds this snack can be had for breakfast,tea or as a brunch as well.Great for a lunch option as well as it has vegetables,flour a little oil and greens and when combined with fruits it makes the best possible lunch ever!
The measurements are a reference to Sanjeev Kapoor’s recipe for Muthia.
Without wasting time lets check the recipe out.
Preparation Time – 1 hour
Makes – 4 servings
1/2 cup grated carrot
1/2 cup grated bottle gourd(lauki/doodhi)
1/2 cup chopped fresh fenugreek leaves(methi)
1 tsp Red Chili Powder
1/4 tsp Turmeric Powder
1/2 tsp Garam Masala Powder
1 tsp Cumin Powder
1 tsp Coriander Powder
1 1/2 tsp sugar
Salt to taste
1 1/2 cups whole wheat flour(atta)
1 1/2 cups gram flour(besan)
4 tsp oil
1/2 tsp baking soda
1 tsp ginger paste
1 tsp garlic paste(optional)
1 tsp green chili paste or 2 Green Chilies – minced finely
1/4 cup chopped fresh Coriander Leaves
3 tbsp Oil
1 tsp Mustard Seeds(Rai)
1 tsp Cumin Seeds
1/4 tsp Asafoetida(heeng)
2 tsp Sesame Seeds(Til)
8-10 curry leaves
Mix the carrot,bottle gourd,fenugreek leaves and salt in a vessel together.
Lovely colors of the vegetables..
Keep aside for 15 minutes till the water oozes out of the vegetables.Now add the spices – Red Chili,Turmeric,Garam Masala,Cumin,Coriander powders and sugar.Mix well and add the whole wheat and gram flours,4 tsp oil,baking soda,the ginger,green chili and garlic(if using) pastes.
Essentially the dough can be kneaded by the water from the vegetables but in case you find it too dry then add some water.Knead into a medium soft dough.
Now divide the dough into four equal portions and shape into cylinders or rolls.
Now heat water in a steamer and grease a perforated vessel or plate.Place the cylinders on the plate and steam for approx 30 minutes on medium heat till a knife/skewer inserted inside comes out clean.Leave to come to room temperature.
The Muthia Rolls after steaming….
Cut the cylinders into rounds and arrange on a plate.
After cutting into Roundels..
In a non stick pan heat 3 tbsp oil and add Mustard and Cumin Seeds.When they pop add the sesame seeds and curry leaves.Saute till the curry leaves lend out their aroma and the sesame turns pinkish.Add asafoetida.Now add the Muthia roundels and toss tocoat in the seeds and leaves.Roast on low heat for 7-8 minutes or till the Muthia takes on a lovely brown color coating on top.
Take off from heat and enjoy with any chutney or by themselves with a cup of hot tea.