Are you looking for a delicious snack that you can enjoy without too much of guilt? If your answer to this question is ‘Yes’, these Gajar Na Muthiya or Carrot Muthia I tried out recently would be right up your alley. I’ll also add here that this is a super simple snack, an easy-peasy thing to whip up. Perfect for everyday days and occasions!
Speaking of occasions, it was the husband’s birthday recently, and we had a quiet little family celebration at home. I sent him an online birthday card from Paperless Post at work to make the day all the more memorable, and he absolutely loved it. I have been having fun playing around with the huge variety of fun, quirky, classy, stylish online stationery that Paperless Post has on offer. There’s something for every occasion, something for everyone – birthday and anniversary cards, Christmas cards, party invites, fun cards and what not. Have you checked out the website yet? You definitely must!
Coming back to the Gajar Na Muthiya now. For the uninitiated, ‘Muthia‘ refers to a Gujarati snack that can be either fried or steamed. The fried one is commonly used in vegetable curries and other delicacies, while the steamed one is tempered and consumed as a snack in itself. The latter, steamed and tempered, version of muthia is what I am about to present to you today.
Steamed muthia can be made using a variety of flours and binding agents – wheat flour, gram flour, oats, millets and semolina, for instance. A number of permutations and combinations of these ingredients are possible – go as far as your imagination takes you! I’ve seen some really unusual flours being used in muthia so, really, only the sky is the limit. In these Gajar Na Muthiya, I have used the combination of ingredients most commonly used in Gujarati households – whole wheat flour, gram flour and semolina.
In Gujarat, muthia are traditionally flavoured using green chilli-ginger paste and coriander-cumin powder (dhana jeeru), sometimes a bit of garlic and/or garam masala. Jaggery or sugar is usually added in, as well as lemon juice or amchoor powder to give them a little tartness. A variety of vegetables can be added to make the muthiya more nutritious – bottle gourd (doodhi), fenugreek greens (methi), spinach (palak) and cabbage (kobi) are some of the most commonly used ones. I had some beautiful orange Ooty carrots lying in my fridge, and so that is what I used in my muthia. The Gajar Na Muthiya turned out absolutely, lip-smackingly delicious, if I may say so myself.
Let us now check out how to make the Carrot Muthia.
Ingredients (serves 4):
- 1 cup whole wheat flour
- 3/4 cup gram flour (besan)
- 1/4 cup fine sooji (rava aka semolina)
- 1-1/2 cup grated carrot
- A 1-inch piece of ginger
- 5-6 cloves of garlic
- 2-3 green chillies
- Salt to taste
- 2 pinches of asafoetida
- 2 tablespoons sesame seeds
- 1/2 teaspoon turmeric powder
- 2 tablespoons jaggery powder or to taste
- 1/2 tablespoon garam masala
- 1/2 tablespoon coriander powder
- 1/2 tablespoon cumin powder
- 1 tablespoon amchoor powder
- A little oil to grease the steaming vessel and your palms
- 1 tablespoon oil
- 1 teaspoon mustard seeds
- 1 teaspoon sesame seeds
- 1 tablespoon finely chopped fresh coriander
- 1 tablespoon fresh grated coconut
1. Take the whole wheat flour, gram flour and sooji in a large mixing bowl.
2. Add in salt, asafoetida, sesame seeds, turmeric powder, jaggery powder, garam masala, coriander powder, cumin powder and amchoor powder.
3. Peel the carrot and grate finely. Add the grated carrot to the mixing bowl.
4. Peel the ginger and garlic cloves and chop roughly. Chop the green chillies roughly. Grind the ginger, garlic cloves and green chillies together to a paste, adding a little water. Add this paste to the mixing bowl.
5. Adding water little by little, bind the ingredients in the mixing bowl to a soft dough. It should be a bit more squishy than roti dough.
6. Grease the bottom and sides of a colander with a little oil. We will use this greased colander to steam the Carrot Muthia. Keep it ready.
7. Using your greased hands, shape 3 logs from the dough. Keep aside.
8. Heat 1 cup of water in a pressure cooker base. Place a stand over the water, then place the greased colander on top of the stand, ensuring that no water enters it.
9. Place the dough logs you prepared earlier in the greased and heated colander, without overcrowding.
10. Close the pressure cooker. Don’t put the weight on. Steam the logs on high flame for 12-15 minutes or until a skewer inserted in the middle of them comes out mostly clean.
11. Allow the logs to cool down for 10-15 minutes, then use a sharp knife to cut them into slices.
12. Now, we will do the tempering. Heat the oil for tempering in a pan. Add the mustard seeds and allow them to sputter. Add the sesame seeds and let them stay in for a couple of seconds. Now, reduce the heat to medium, then add the slices to the pan. Cook on medium heat, stirring gently, for about 10 minutes or till the slices get crisp on the outside. Switch off gas. Your Gajar Na Muthiya or Carrot Muthia are ready for serving.
13. Transfer the Carrot Muthia to serving plates. Serve hot, garnished with finely chopped coriander and fresh grated coconut.
Did you like this recipe? Do tell me, in your comments!
This post is in collaboration with Paperless Post. The views about the service expressed in the post are completely honest and entirely my own. I have whole-heartedly enjoyed using Paperless Post, and would love to take this opportunity to introduce the website to you guys too.
I’m also sharing this recipe with Fiesta Friday #282. The co-host this week is Antonia @ Zoale.com.