Baked Cabbage Muthia
Monday, March 21, 2016
These are not the traditional steamed Muthias that you will find in every Gujarati household. But if you love something crunchy & savoury to snack on, you will love this baked version of Muthia
They are a perfect tea time snack & makes for a great starter too.
You Will Need:
- 1 cup Chickpea Flour/Besan
- 1 cup Whole Wheat Atta
- 1 Cup finely shredded cabbage
- 2 tsp Ginger-Green Chilli Paste
- 1 tsp crushed cumin seeds
- 1/2 tsp Garam Masala
- 2 tbsp oil
- Salt as per taste
- Additional oil to grease the baking tray
- 1 tsp toasted white sesame seeds
How To:
Preheat the oven at 200C
Shred the cabbage & set aside. I use a V Slicer to shred them.
In a bowl, mix together all the ingredients & knead into a smooth dough using very little water.
Pinch lemon sized balls & flatten them into fairly thick circles. Place them on a greased baking tray & bake for 10 minutes until the top starts turning slightly brown. Flip the Muthias & bake them for another 8 minutes or so
Arrange them on a serving plate & sprinkle toasted white sesame seeds
Arrange them on a serving plate & sprinkle toasted white sesame seeds
Serve Hot with mint chutney.
NOTE:
You can entirely replace Cabbage with fresh or dried Methi/Fenugreek leaves
You can add a teaspoon of kasuri Methi/Dried Fenugreek for an additional flavour
You can also steam these dumplings instead of baking them. Baking makes them crispier
Keep a close watch on them after 8 minutes or so. Baking time differs from one brand of oven to another
NOTE:
You can entirely replace Cabbage with fresh or dried Methi/Fenugreek leaves
You can add a teaspoon of kasuri Methi/Dried Fenugreek for an additional flavour
You can also steam these dumplings instead of baking them. Baking makes them crispier
Keep a close watch on them after 8 minutes or so. Baking time differs from one brand of oven to another
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