Gujarati Muthiya
A delicious high protein steamed dumpling which can be enjoyed at any time of the day
Ingredients
- 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
Instructions
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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.
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Add the rest of the ingredients apart from the water and mix thoroughly
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Add your water a little at a time, until the mixture forms a stiff dough
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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
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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
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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.
Recipe Notes
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.
