It’s been long since I posted a recipe. This Sunday, I cooked Muthiya, a healthy and tasty Indian snack that goes well with Masala tea. Want to learn how to make perfect masala chai? check this post.

The overall preparation time for Muthiya is around two hours, that includes 20 minutes resting the dough, 20 minutes steaming the rolls and time to cool down the steamed rolls.

Let’s start with ingredients.

Muthiya an Indian snack
Muthiya an Indian snack
Muthiya, Indian snack

01: Ingredients

Ingredients for Muthiya
Ingredients for Muthiya
Ingredients for Muthiya

Flours
1/4 Cup wheat flour, 1/4 Cup corn flour, 1/4 Cup coarse semolina,
1/4 Cup chickpea flour

Chili garlic and ginger paste
Ginger around 2 inch, Chili around 3–4, Garlic cloves 5 inch

Dry spices
1/2 tsp turmeric, 1/2 tsp red chilli powder, 1/2 tsp cumin powder,
1/2 tsp coriander powder, 1/2 tsp asafoetida, 1/2 tsp garam masala

1/4 Cup fat yogurt, Peanut oil and salt, Opa squash (peeled and grated), Handful of spinach
1 tablespoon dry fenugreek leaves

02: Chili garlic and ginger paste

I used mortar and pestle to make the coarse paste. Highly recommend to make it fresh than store bought or frozen.

Image for post
Image for post

03: Preparing the dough

Start mixing the flours and semolina. Add dry spices and salt to taste. Mix it well before adding finely chopped spinach and grated opo squash. Add chili garlic ginger paste and mix well with yogurt.

Knead it well. Do not add water. You may add a tablespoon of peanut oil if needed. Cover and rest the dough for 20 minutes.

Image for post
Image for post
Image for post
Image for post
Image for post
Image for post
Image for post
Image for post
Image for post
Image for post
Image for post
Image for post
Image for post
Image for post
Image for post
Image for post
Image for post
Image for post
Image for post
Image for post
Image for post
Image for post

04: Steaming the rolls

Roll the dough as shown in the image below. Grease the pan with peanut oil and steam the rolls for 20 minutes.

Image for post
Image for post
Image for post
Image for post

05: Shallow fry and enjoy hot with the tea

Slice the steamed roll in to pieces around 1/4 inch thick. Shallow fry in peanut oil till golden brown and enjoy with the tea.

You can optionally add white sesame seeds, mustard seeds and curry leaves and garnish the dish with freshly chopped cilantro.

Image for post
Image for post
Image for post
Image for post

Give it a try and let me know how it turns out. Enjoy! Want to learn how to make Masala Okra, check out this post.

For those who are new to my blog, I am a product designer who loves cooking Indian food and especially documenting the steps in a visual form. I’ll be adding more cool recipes in near future. Stay tuned. Till then, have a good one.

Written by

Design to me is not limited to producing beautiful artifact but systematically removing hurdles to improve human life.

Get the Medium app

A button that says 'Download on the App Store', and if clicked it will lead you to the iOS App store
A button that says 'Get it on, Google Play', and if clicked it will lead you to the Google Play store