Baked Cabbage Muthia

Monday, March 21, 2016

Baked Cabbage Muthiya

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

Serve Hot with mint chutney.



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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