A delicious steamed Gujarati muthiya recipe which can be eaten as a snack or as part of a main meal at any time of the day. I was brought up eating lots of recipes that originate in Gujarat, in the North West of India. It’s where my grandparents were brought up before moving to Kenya which is where my parents were born. These Gujarati muthiya I never really understood or appreciated until I got a bit older, now I can’t get enough of them!
These Gujarati muthiya can otherwise be called steamed dumplings and they are used for all kinds of dishes. They are often cut up and used in a traditional vegetable curry as a main course called undhyu, and every household has its unique way of making it. At our house however; they would be sliced once steamed and then get frozen, ready to be eaten as a snack whenever we felt the urge/when unexpected visitors showed up! My mum stir fry’s the slices with onions and cumin seeds which are softened in a little ghee and then seasons with lots of sesame seeds and coriander.
Mum uses a variety of different flours to make these Gujarati muthiya at her house; including but not limited to chappati flour, millet flour and gram flour. The only one of these I regularly keep in my kitchen? It’s the chappati flour. So rather than going to my local Indian supermarket and buying countless bags of flour, I wanted to see if I could bring in all the authentic flavours from my mums muthiya and at the same time, make them packed with protein so I could still enjoy one of my favourite snacks without having to worry about them being full of carbs and oil.
I noticed from the first packet of pea protein I’d purchased, it was a really similar texture to gram flour (also known as chickpea flour), and this ingredient is a staple in any Gujarati household. It acts as a batter, thickens curries, and even makes a base ingredient for sweet dishes once it’s been pan roasted.
Gujarati muthiya almost always contain some sort of crunchy, water filled vegetable like white cabbage. As I hate to waste food, I spoke to my mum about whether cauliflower leaves would work, often something we regularly cut off and throw away. “Yes” she said enthusiastically, “your grandma uses those all the time for muthiya”. That was that, I was sold! I can use something that I would normally throw away to make a snack that I love more and more every time I try it.
It’s taken me a while to get this recipe right, it uses ingredients that aren’t often used when making it the traditional way, but I take recipes as a guide, I then try to recreate things I’ve eaten, particularly when my mum has made them, with my own twist. That way I can be cheeky and call her if I’m ever stuck on a flavour that may be missing.
Along side the cauliflower leaves, there’s also another secret ingredient in these, sugar free lemonade. I use a little a bit to bind the ingredients along with some water, it lends a sweet and sour flavour to the muthiya without the need to add lemon juice or sugar. You could switch this out for some more water and add fresh lemon juice and a good pinch of sugar if that is your preference; another option is to add some natural yogurt which would also bring a nice tart flavour to your Gujarati muthiya.
I hope you enjoy making one of my favourite snacks as much as I do! And do share your pictures if you do make them as I’d love to see them!
A delicious high protein steamed dumpling which can be enjoyed at any time of the day
- 100 g pea protein/gram flour
- 75 g chappati flour
- 100 g cauliflower greens/cabbage or any other watery vegetable
- 2 tsp dried fenugreek methi
- 2 chopped spring onions
- ½ tsp ground black pepper
- 1 tsp salt
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp turmeric
- ½ tsp chilli powder
- 2 crushed garlic cloves
- ½ inch peice of ginger grated
- 1 chopped green chilli optional
- Handful of chopped coriander optional
- 100 ml sugar free lemonade/a couple tablespoons of yogurt optional
- 100-150 ml water
Put your cauliflower leaves into a bowl with the salt, pepper, spring onions, cumin, coriander, turmeric, chilli powder, garlic, ginger and green chilli and mix it together and allow to rest for 5 minutes in order for the natural liquid in the cauliflower leaves to release.
Add the rest of the ingredients apart from the water and mix thoroughly
Add your water a little at a time, until the mixture forms a stiff dough
At this point, you can split the dough into two logs or into individual dumplings - the choice is yours, just don't make anything anymore than a 2inch/5cm diameter as this will mean it's going to take a lot longer to cook. If making two logs, I would wrap them up in parchment/greaseproof paper and then foil to protect them
Steam your muthiya for around 30-45 minutes. I usually do this part in my Instant Pot but a regular steamer or pan of hot water will work too
Once complete, slice up and eat with a drizzle of olive oil straight away or allow to cool and freeze for a later date.
When you reheat, do so in a hot pan with some sautéed onions and garlic, add your sliced muthiya and heat until piping hot, season with sesame seeds and fresh leaf coriander.
Once cooked, you can eat them as they are with a little spray oil, or stir fry them to get some texture, to do this, just soften some onion in a little oil, once soft, add a handful of sesame seeds and then add your sliced muthiya. On a medium high heat, toss everything around for 3-5 minutes until the muthiya are hot all the way through and some of the edges are beginning to crisp.
I’m sharing this recipe on the #cookblogshare linky and the #cookonceeattwice linky for this month!