Gujarati Muthiya Recipe- Steamed & Fried Bottle Gourd Snack

Last Updated on 2 months by Neha Deshmukh

Gujarati Muthiya Recipe – Steamed & Fried Bottle Gourd Snack

Introduction

Oh, Muthiya! These little steamed and fried dumplings are pure comfort food for me. I remember my nani (grandmother) making a huge batch of these whenever the monsoon hit – they’re the perfect rainy-day snack with a hot cup of chai. They’re savory, a little spicy, and wonderfully crisp. This Gujarati Muthiya recipe is a family favorite, and I’m so excited to share it with you. It’s surprisingly easy to make, and the result is a truly satisfying treat.

Why You’ll Love This Recipe

This isn’t just another snack recipe; it’s a little piece of Gujarati culinary heritage! Here’s why you’ll adore making Muthiya:

• Deliciously Flavorful: The blend of spices creates a warm, inviting taste.
• Texturally Perfect: Soft on the inside, delightfully crisp on the outside.
• Healthy-ish: Packed with bottle gourd (lauki), it’s a sneaky way to get some veggies in!
• Versatile: Perfect as a tea-time snack, appetizer, or even a light meal.
• Easy to Make: Seriously, even if you’re new to Indian cooking, you can nail this.

Ingredients

Here’s what you’ll need to create these delightful Muthiya:

• 1.5 cup wheat flour (approx. 195g)
• 0.25 cup rava (semolina) (approx. 30g)
• 0.25 cup besan (gram flour) (approx. 30g)
• 0.25 tsp turmeric powder (approx. 1.5g)
• 0.75 tsp Kashmiri red chilli powder (approx. 4g) – for color and mild spice
• 0.5 tsp coriander powder (approx. 2.5g)
• 0.25 tsp cumin powder (approx. 1.5g)
• 0.5 tsp garam masala (approx. 2.5g)
• 0.25 tsp ajwain (carom seeds) (approx. 1.5g)
• 0.5 tsp fennel seeds (approx. 2.5g)
• 1 tbsp sugar (approx. 12g)
• 0.5 tsp salt (approx. 2.5g)
• 2 cup grated lauki (bottle gourd) (approx. 240g) – squeeze out excess water!
• 0.5 tsp ginger paste (approx. 2.5g)
• 1 green chilli, finely chopped
• 2 tbsp coriander leaves, chopped (approx. 6g)
• 1 tbsp curd (yogurt) (approx. 15ml)
• 1 tbsp oil (approx. 15ml) + more for frying

Ingredient Notes

Let’s talk ingredients! A few tips to make sure your Muthiya turn out perfect:

• Lauki/Bottle Gourd: This is the star! Make sure to grate it and really squeeze out the excess water. Otherwise, your dough will be too sticky. I usually grate it and then leave it in a clean kitchen towel, squeezing firmly.
• Besan: Gram flour adds a lovely texture and nutty flavor. Don’t skip it!
• Ajwain (Carom Seeds): These aren’t just for flavor; they also aid digestion – a bonus with a fried snack!
• Regional Spice Blends: Kashmiri chilli powder gives a beautiful red color without too much heat. Feel free to adjust the chilli powder to your liking. Every family has their own secret spice blend, so don’t be afraid to experiment!

Step-By-Step Instructions

Alright, let’s get cooking!

1. In a large mixing bowl, combine the wheat flour, rava, besan, turmeric, Kashmiri red chilli powder, coriander powder, cumin powder, garam masala, ajwain, fennel seeds, sugar, and salt. Give it a good mix.
2. Add the grated bottle gourd, ginger paste, green chilli, coriander leaves, curd, and 1 tablespoon of oil to the dry ingredients.
3. Now, the fun part – mixing! Use your hands to bring everything together. It will take a little effort, but you want to form a firm, yet pliable dough. Add a tiny bit of water if needed, but be careful not to overdo it.
4. Once the dough comes together, cover it and let it rest for about 10 minutes. This allows the flavors to meld and the dough to become easier to work with.
5. Shape the dough into cylindrical rolls, about 2-3 inches long and ½ inch thick.
6. Steam these rolls for about 20 minutes. I use a steamer basket lined with parchment paper to prevent sticking.
7. Let the steamed muthiya cool completely. This is important – they’ll be fragile when hot.
8. Once cooled, slice the steamed muthiya into ½ inch thick pieces.
9. Heat oil in a frying pan over medium heat.
10. Temper mustard seeds, sesame seeds, hing (asafoetida), and curry leaves in the hot oil.
11. Add the muthiya slices and fry until they turn golden brown and crispy, flipping occasionally.
12. Drain on paper towels.

Expert Tips

• Don’t overcrowd the pan when frying – fry in batches for even crisping.
• The key to crispy muthiya is ensuring the steamed pieces are completely cooled before frying.
• Adjust the amount of green chilli based on your spice preference.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Substitute the curd with vegan yogurt or a tablespoon of lemon juice.
• Gluten-Free Adaptation: Use a gluten-free flour blend instead of wheat flour.
• Spice Level Adjustment: My friend, Priya, loves to add a pinch of cayenne pepper for extra heat!
• Monsoon/Rainy Day Special: My nani always added a little bit of grated ginger to the dough during the monsoon season, believing it helped ward off colds.

Serving Suggestions

These are best enjoyed warm and crispy!

• Serve with a dollop of green chutney (mint-coriander chutney is perfect!).
• Pair with a hot cup of chai for the ultimate comfort.
• They also make a great accompaniment to a bowl of dal or kadhi.

Storage Instructions

• Leftover muthiya can be stored in an airtight container at room temperature for up to 2 days. They will lose some of their crispness, but you can reheat them in a pan or oven to restore it.
• You can also freeze the steamed muthiya (before frying) for up to a month. Thaw completely before frying.

FAQs

• What is Muthiya traditionally served with? Traditionally, Muthiya is served with green chutney, but it also pairs beautifully with tea, dal, or kadhi.
• Can I make Muthiya without steaming? While steaming is the traditional method, you can try frying the shaped rolls directly, but they might not be as soft inside.
• How can I adjust the spice level in Muthiya? Reduce or increase the amount of green chilli and Kashmiri red chilli powder to suit your taste.
• What is the best way to grate the bottle gourd? Use a box grater. Remember to squeeze out all the excess water!
• Can I freeze Muthiya dough for later? I wouldn’t recommend freezing the dough, as it can become watery when thawed. It’s best to steam and then freeze the shaped muthiya.