Carrot Muthiya

“Carrots” – I always wonder what all I can make out of it? Hubby brings a big bag every now n then… Even before I use half of the previous one! It’s definitely low in calories n high in nutrition but you mention carrot and my reaction will be “Enough” :P Well, KG actually falls in category of people who absolutely love having carrots in any form! And I don’t share the same liking! I add them in stir-fries, soups, juices, rice, salads etc but at the end, I’m tired of having the same stuff again n again.

Since a few days, I was missing Mumma’s Muthiya (A typical gujju snack) which I used to have with a cup of tea at least once a week. And I haven’t had it for more than a year! KG wasn’t too excited when I expressed my love for it :P But then decided not to let him know before I make!!! Getting fresh (and good in quality) bottlegourd from local market wasn’t possible in weekday so thought to use carrots here! It took less than 20 mins of mine and msged KG to ask if we can have a cup of tea in the evening :P Now when I say this word “chai“, he’s always IN!!! And yes, we had this easy-peasy delicious snack “Carrot Muthiya” :)

I followed my mum’s way only and so it was simple and healthy with minimal spices! If you prefer to spice up more, add some chopped red/green chillies, garam masala, garlic etc. Once steamed, I quickly tempered and then tossed them on high heat to get them crisp outside… Here you go with my recipe!!!

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INGREDIENTS:

3/4 cup Whole Wheat Flour
1/4 cup Semolina
3 tbsp Besan (Gram Flour)
2 Carrots, grated
1/2 tsp Grated Ginger
2-3 tbsp Yogurt
1/2 tsp Red Chilly Powder
1 tsp Coriander Powder
1 tsp Roasted Cumin Powder
1/4 tsp Turmeric Powder
1 tbsp Oil
Salt, to taste
Lukewarm Water, as required

For tempering–

1 tbsp Oil
1/4 tsp Mustard Seeds
1/4 tsp Cumin Seeds
1/2 tsp Sesame Seeds

1 tsp Lemon Juice, for serving

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STEPS TO FOLLOW:

  1. Mix all the ingredients in a big bowl and let it rest for about 10 mins.
  2. Once carrot releases water, knead a soft dough by adding water as required.
  3. Divide the dough in 5-6 equal balls and then form a cylinder out of them using your palms.
  4. Boil water in a big pot and then arrange a big-hole sieve or pressure-cooker plate onto it (a few inches above the water surface).
  5. Put all the cylinders on the plate and cover with a big sized lid.
  6. Steam them for about 14-15 mins on medium heat and check inserting a toothpick. It should come out clean.
  7. Take them out, cool them for a few mins and cut into small pieces.
  8. Heat oil, add all seeds and once they crackle, add these steamed pieces into it and toss everything well.
  9. Drizzle some lemon juice before serving :)

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SJ’s NOTE:

  • Traditionally, muthiya are made out of bottle gourd but as it was unavailable, I used carrots here.
  • You can replace carrots with bottle gourd, zucchini or fenugreek leaves.
  • Spice up according to your taste!
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