Name: Zucchini Muthia Recipe 2 Ways
Prep time: 5 min
Cook time: 25 min
Total time: 27 min
Ingredients: 1 + 1/2 Cup Bhakri Flour / Thick Wholewheat Flour; 1/4 Cup Peanut Oil; 2 Cups Handva Flour; 3 Cups Zucchini (Shredded); 1 Cup Spinach (Chopped); 1/2 Cup Cilantro (Chopped); 1/2 Cup Kasuri Methi`; 1/2 Cup Yogurt; 1/2 Cup Jaggery Powder ((add more if you like)); 3 Tsp Green Chili and Ginger Paste ((add more if you like)); 2 Tbsp's Garlic ((add more if you like)); 3 Tsp Kashmiri Red Chili Powder; 1 Tsp Turmeric; 2 Tsp Cumin Coriander Powder (Dhanajeeru); Salt to Taste; 2 Tsp Carom Seeds; 5 Tsp White Sesame Seeds; 1 Tbsp Peanut Oil; 3 Tsp Mustard Seeds; Pinch of Asafetida; 2 Tsp Fenugreek Seeds; 10-12 curry leaves; 1 Tbsp White Sesame Seeds; 3-4 Cloves Garlic (Roughly Chopped/ Minced); Cilantro for garnishing; Oil for frying

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Zucchini Muthia recipe is a very popular dish from Gujarat. Almost every family in Gujarat has their own recipe to make muthia. We Gujaratis can eat Muthias for any meal of the day. We love them so much. Packed with delicious savory spicy flavors, these zucchini muthias definitely wilh be your favorite!

I have vivid memories of my mom making muthias for dinner, so I could take them in my lunch box the next day. It was also a very nice way to make us eat all the vegetables I would refuse to eat as a kid.

A Family Secret

My mom learnt some of the cooking from my Ba. My Ba is a phenomenal cook too. Her flavors, tricks and hacks in the kitchen are impeccable. If you are familiar with muthiyas, you know that most recipes add baking soda to make them softer. While, my family uses a different trick. We add Moin (A technique of adding oil to the flour and mixing it well). We usually practice this to make soft chapatis, but we use the same technique to make soft muthiyas too. I add oil in the Bhakri Flour, rub it well and then start adding rest of the ingredients. I promise this step will make your muthias super soft.

2 Ways Zucchini Muthia

I am sharing the recipe 2 ways. The dough to make muthiyas remain the same. Perhaps, I am sharing a steamed & tempered version and a deep fried version. They both taste equally amazing, and I definitely think if you are reading this you should give it a try.

Is the Recipe Vegan and Gluten-Free?

No, my recipe uses full-fat plain yogurt to make the dough. But, I have tested vegan recipes using cashew milk yogurt from Forager and it has worked out amazingly.

Unfortunately, this recipe is not gluten-free. I am still working on a gluten-free version using oat flour, Handva Flour, and Chickpea Flour, but I don't have the precise measurements.

Step - by- Step Zucchini Muthia Recipe

Add Bhakri Flour to a large bowl.
The, add the oil. Rub the oil and flour together with your hands. This is an essential step, in order to make the Muthiyas soft, without using baking soda.
Next, goes in the handva flour, shredded zucchini, chopped spinach and cilantro along with Kasuri Methi.
Now we add the wet ingredients and spices. Add yogurt, followed by jaggery powder and all the spices listed below on the recipe card. Mix everything well to make a soft dough.

For Steamed and Tempered Muthiyas

Add water to the steamer pot on high heat, close it with the lid for water to boil faster.
Grease the steamer plate with oil, and set it aside.
Take a chunk of prepared dough, start pressing it between your fist to make the Muthias.
Once they are ready place them in the steamer plate.
Place the prepared steamer plate, in the steamer pot, cover it and let the muthia steam for 20-25 mins.
When done, do a knife test. If the knife comes out clean, they are cooked. If not, steam them for another minute or two.

Once cooled down, cut the muthias into smaller rounds.
For tempering, add oil to a heavy bottom pan. Add mustard seeds, asafetida and let it splutter.
Then, add fenugreek seeds, white sesame seeds, chopped/ minced garlic , curry leaves followed by muthias.
Let them crisp up a little bit and ready!

Deep-Fried Zucchini Muthiyas

Add oil to fry the muthiyas in heavy bottom frying pot, on a medium flame.
Make small muthiyas using the prepared dough by dabbing it between your fist. place them on a clean plate.
Once, the oil is hot, Fry the muthiyas on a medium flame until they are dark golden/ almost red.
Strain them and put them on a plate.
Serve these with cilantro and mint chutney with masala chai!

Zucchini Muthia Recipe 2 Ways

Zucchini Muthia recipe is a very popular dish from Gujarat. Almost every family in Gujarat has their own recipe to make muthia.

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Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 27 minutes

Course: Appetizer, Breakfast, Finger Food, Main Course, Snack

Cuisine: Gujarati, Indian

Keyword: Easy Recipes, Gujarati Recipes, Indian Vegetarian Recipes

Servings:

Author: Aayushi Patel

Ingredients

For Zucchini Muthia Dough

1 + 1/2 Cup Bhakri Flour / Thick Wholewheat Flour
1/4 Cup Peanut Oil
2 Cups Handva Flour
3 Cups Zucchini Shredded
1 Cup Spinach Chopped
1/2 Cup Cilantro Chopped
1/2 Cup Kasuri Methi`
1/2 Cup Yogurt
1/2 Cup Jaggery Powder (add more if you like)
3 Tsp Green Chili and Ginger Paste (add more if you like)
2 Tbsp's Garlic (add more if you like)
3 Tsp Kashmiri Red Chili Powder
1 Tsp Turmeric
2 Tsp Cumin Coriander Powder Dhanajeeru
Salt to Taste
2 Tsp Carom Seeds
5 Tsp White Sesame Seeds

For Tempering 6 logs of Muthias

1 Tbsp Peanut Oil
3 Tsp Mustard Seeds
Pinch of Asafetida
2 Tsp Fenugreek Seeds
10-12 curry leaves
1 Tbsp White Sesame Seeds
3-4 Cloves Garlic Roughly Chopped/ Minced
Cilantro for garnishing

For Deep Fried Muthias

Oil for frying

Instructions

Make the Zucchini Muthia Dough

Add Bhakri Flour to a large bowl.
Then, add the oil. Rub the oil and flour together with your hands. This is an essential step, in order to make the Muthiyas soft, without using baking soda.
Next, goes in the handva flour, shredded zucchini, chopped spinach and cilantro along with Kasuri Methi.
Now we add the wet ingredients and spices. Add yogurt, followed by jaggery powder and all the spices listed above on the ingredient list. Mix everything well to make a soft dough.

For Steaming and Tempering The Muthia

Add water to the steamer pot on high heat, close it with the lid for water to boil faster.
Grease the steamer plate with oil, and set it aside
Take a chunk of prepared dough, start pressing it between your fist to make the Muthias.
Once they are ready place them in the steamer plate.Place the prepared steamer plate, in the steamer pot, cover it and let the muthia steam for 20-25 mins.
When done, do a knife test. If the knife comes out clean, they are cooked. If not, steam them for another minute or two. Once cooled down, cut the muthias into smaller rounds.
For tempering, add oil to a heavy bottom pan. Add mustard seeds, asafetida and let it splutter.
Then, add fenugreek seeds, white sesame seeds, chopped/ minced garlic , curry leaves followed by muthias. Let them crisp up a little bit and ready

For Deep Fried Zucchini Muthia

Add oil to fry the muthiyas in heavy bottom frying pot, on a medium flame.
Make small muthiyas using the prepared dough by dabbing it between your fist. place them on a clean plate
Once, the oil is hot, Fry the muthiyas on a medium flame until they are dark golden/ almost red.
Strain them and put them on a plate. Serve these with cilantro and mint chutney with masala chai!

Notes

The step to add oil to the bhakri flour and massaging it nicely is the key to make muthias softer.
You can substitute zucchini with bottle gourd in this recipe
Make the dough using your hands. This will make dough softer and all the ingredients will be mixed together thoroughly.
Don't use water to knead the dough. Adding yogurt, and the water released from the veggies is enough to knead the dough.

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