Don’t ask me why, but I find coming up with a snack for evening tea/ coffee the most challenging. That’s the time when everyone is really hungry and whatever the accompaniment it has to go with coffee (for my husband), tea (for me) or milk (for our daughter)! It’s also the time when I least want to be in the kitchen!!
As if this weren’t enough, I would prefer the snack to be healthy/ nutritious and light (or appetite for dinner gets destroyed) while the most important criteria for everyone else is taste, naturally. This combination is sometimes a bit difficult to achieve, in my opinion. Have you ever noticed how the tastiest food is invariably not very good for you?
So here is one of those snacks which fulfils all the three above-mentioned criteria and actually passed the “taste” test here at home. Try this; it doesn’t take all that time and effort to make. And who knows? You just might like it too.
Muthias are small spiced dumplings made from chickpea flour, wheat flour (and sometimes even millet flour) and mostly fenugreek leaves though sometimes other shredded vegetables like doodhi/ bottle gourd or even cabbage or carrots are used. These dumplings are either steamed or fried.
They can be served as an appetizer, snacks or side dishes to the main meal. Sometimes, they are also used as in ingredient in preparing other dishes.
Muthias are typically Gujarathi food, though I understand that they’re eaten in certain parts of Rajasthan too. Like I mentioned before, these can be fried instead of being steam cooked, and I don’t have to tell you that they would taste even better then. Here’s the recipe I used adapted from Vasantha Moorthy‘s The Complete Vegetable Cookbook