A delightful Gujarati specialty featuring spiced fenugreek dumplings simmered in a tangy and sweet curry with a medley of winter vegetables. It's a comforting, one-pot meal that captures the essence of traditional home cooking.
A classic Gujarati flatbread, Rotli (or Phulka) is incredibly soft, thin, and puffs up beautifully. Made with just whole wheat flour, water, and a touch of salt, it's the perfect everyday bread to accompany any sabzi, dal, or curry.
Aromatic Muthiya nu Shaak with soft rotlis - a fiber-rich, soul-satisfying mom's recipe style meal!
This gujarati dish is perfect for dinner. With 886.61 calories and 22.47g of protein per serving, it's a nutritious choice for your meal plan.
fat
1 tbsp
Lemon Juice
6 tbsp Oil (Any neutral cooking oil)
0.25 tsp Baking Soda
2.5 tsp Salt (Adjust to taste)
3.5 cups Water (Approx. 0.5 cup for dough, 3 cups for gravy)
1 tsp Mustard Seeds
1 tsp Cumin Seeds
2 pcs Potatoes (Medium, peeled and cubed)
1 pcs Sweet Potato (Medium, peeled and cubed)
100 g Suran (Peeled and cubed)
150 g Valor Papdi (Stringed and chopped)
2 pcs Tomatoes (Medium, pureed)
2 tsp Coriander-Cumin Powder
0.5 tsp Garam Masala
2 tbsp Gud (Grated)
1 tbsp Tamarind Paste
3 tbsp Coriander Leaves (Chopped, for garnish)
Instructions
1
Prepare the Muthiya Dough
In a large mixing bowl, combine 1 cup besan, 0.5 cup atta, 2 tbsp suji, 1 cup chopped methi leaves, 1 tbsp ginger-green chili paste, 0.5 tsp turmeric powder, 1 tsp red chili powder, 1 tsp coriander powder, 0.25 tsp hing, 1 tsp sugar, 1 tbsp lemon juice, 2 tbsp oil, and 1 tsp salt.
Mix all the dry and wet ingredients thoroughly with your fingertips.
Gradually add about 0.5 cup of water, a little at a time, to knead a firm and non-sticky dough. Do not over-knead.
Just before steaming, add 0.25 tsp baking soda and a few drops of water over it. Gently mix it into the dough.
2
Shape and Steam the Muthiya
Grease your hands with oil. Divide the dough into 3-4 equal portions and shape each into a cylindrical log, about 1-inch thick.
Place the logs on a greased steamer plate, leaving some space between them.
Steam for 15-20 minutes on medium heat. To check for doneness, insert a toothpick into the center; it should come out clean.
Once cooked, remove the muthiyas from the steamer and allow them to cool completely for about 15-20 minutes.
3
Cut and Fry the Muthiya
Once the steamed logs are cool, cut them into 1/2-inch thick round slices.
Heat 2 tbsp of oil in a wide, non-stick pan over medium heat.
Carefully place the muthiya slices in the pan and shallow fry for 5-7 minutes, flipping them occasionally, until they are golden brown and crisp on both sides.
Remove the fried muthiyas and set them aside on a plate.
4
Prepare the Shaak (Curry)
Heat the remaining 2 tbsp of oil in a pressure cooker over medium heat.
Add 1 tsp mustard seeds. Once they splutter, add 1 tsp cumin seeds and the remaining 0.25 tsp hing. Sauté for 30 seconds until fragrant.
Add the cubed potatoes, sweet potato, suran, and valor papdi. Sauté for 2-3 minutes, stirring gently.
Add the tomato puree, remaining 1 tbsp ginger-green chili paste, 0.5 tsp turmeric powder, 1.5 tsp red chili powder, and 2 tsp coriander-cumin powder. Mix well.
5
Pressure Cook the Vegetables
Cook the masala mixture for 4-5 minutes, stirring occasionally, until the oil begins to separate from the sides.
Pour in 3 cups of water, 2 tbsp grated gud, 1 tbsp tamarind paste, and the remaining 1.5 tsp salt. Stir well to combine.
Secure the lid of the pressure cooker. Cook on medium heat for 3-4 whistles, or until the vegetables are tender.
Turn off the heat and allow the pressure to release naturally.
6
Combine and Simmer
Carefully open the pressure cooker lid. Turn the heat back on to a low-medium setting.
Gently add the fried muthiya pieces to the simmering gravy.
Stir very gently to coat the muthiyas without breaking them. Let the shaak simmer for 5-7 minutes, allowing the muthiyas to absorb the flavors of the curry.
Sprinkle 0.5 tsp garam masala over the top and give it a final, gentle stir.
7
Garnish and Serve
Garnish with 3 tbsp of freshly chopped coriander leaves.
Let the Muthiya Shaak rest for 10 minutes before serving. Serve hot with phulka, roti, or puri.
292cal
8gprotein
44gcarbs
11gfat
Ingredients
2 cup Atta (Also known as whole wheat flour)
1 cup Lukewarm Water (Adjust as needed)
0.5 tsp Salt
1 tbsp Oil (Any neutral vegetable oil)
2 tbsp Ghee (Melted, for brushing)
Instructions
1
Prepare the Dough
In a large mixing bowl (parat), combine 2 cups of atta and 1/2 tsp of salt.
Add 1 tbsp of oil and mix it into the flour with your fingertips.
Gradually add lukewarm water, a little at a time, and begin to gather the flour to form a dough.
Knead for 8-10 minutes, pressing and stretching with the heel of your hand, until you have a soft, smooth, and pliable dough. It should be softer than puri dough but not sticky.
2
Rest the Dough
Cover the dough with a damp kitchen towel or a lid.
Let it rest for at least 20-30 minutes. This step is crucial as it allows the gluten to relax, resulting in softer rotlis.
3
Divide and Roll
After resting, knead the dough again for one minute to make it smooth.
Divide the dough into 8 equal-sized portions and roll them into smooth balls.
Take one ball, flatten it slightly, and dip it in the dry atta for dusting.
On a clean, flat surface (patlo/rolling board), roll the ball into a thin, even circle of about 6-7 inches in diameter. Use minimal flour for dusting to avoid making the rotli dry.
4
Cook the Rotli on the Tawa
Heat a tawa (griddle) over medium-high heat. It should be hot enough that a drop of water sizzles and evaporates instantly.
Carefully place the rolled rotli on the hot tawa. Cook for about 15-20 seconds, or until you see small bubbles forming on the surface.
Using tongs, flip the rotli. Cook the other side for about 30-40 seconds, until light brown spots appear.
5
Puff the Rotli on Direct Flame
Using tongs, carefully lift the rotli off the tawa and place it directly on a high gas flame.
The rotli will puff up like a balloon within seconds.
Immediately flip it to cook the other side on the flame for just 2-3 seconds.
Remove from the flame.
6
Finish and Serve
Place the hot, puffed rotli in a casserole or on a plate and immediately brush the top with melted ghee.
Repeat the rolling and cooking process for the remaining dough balls.
Serve hot with your favorite dal, sabzi, or curry.
