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Zucchini Muthia

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.
5 from 6 votes
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Course: Appetizer, Breakfast, Finger Food, Main Course, Snack
Cuisine: Gujarati, Indian
Keyword: Easy Recipes, Gujarati Recipes, Indian Vegetarian Recipes
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 27 minutes
Servings: 5
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.