Muthia (Pan-fried Spinach Dumpling)

This week I decided to make a classic Gujarati dish called Muthia. Gujarat is one of the western states of India and muthia’s are a staple that are eaten for breakfast, as a snack etc. They are not only healthy but tasty too. They are made with various kinds of vegetables along with spices. They are then steamed to cook them and pan-fried with a little oil along with mustard and cumin seeds. You can even add sesame seeds and sprinkle it with some fresh grated coconut and finely chopped cilantro. There are innumerable variations that can be applied to the recipe. I made with spinach but feel free to substitute with squash, zucchini etc. They are easy and quick to make without too much effort.

Muthia (Pan-fried spinach semolina dumpling)

Traditionally, muthia’s are made with semolina flour, chickpea flour and chapati flour. Chapati flour is available in any Indian grocery store. But if you do not have an Indian grocery store in your neighborhood, just use equal portions of white whole wheat flour and all-purpose flour. Not only was I craving for some traditional muthia but if I was going to enjoy it with my wife and daughter, I had to make them gluten-free. Since my daughter is gluten-intolerant, I had to figure out a way to make them gluten-free and at the same time taste close to the original. The thing is I was up against the fact that my daughter would have to like it since I had not planned to cook anything else for the night if she did not. For those of you that have kids know that either the kids like the food or they do not, either it is black or white. There is no grey area w.r.t food and kids!

Muthia (Steamed Gluten-free spinach dumpling)

Anyway, after all was said and done, with some trepidation, I had my daughter taste the dumpling hoping she would at least eat a few if not more. Before I knew it, she gobbled up all the pieces on her plate and asked for seconds! That made my day. Look at the pic below of the gluten-free muthia. Tell me, you don’t feel like eating them right now?

I have included both the gluten-free and the traditional recipe. Also, included is the recipe for the mango chutney.
Cilantro, Mint, Mango Chutney

Gluten-free Muthia (Pan-fried Spinach Dumpling)

Serve with cilantro, mint and mango chutney or ketchup.

Ingredients:
1 cup spinach, finely chopped
1/2 cup cilantro, finely chopped
1/4 cup mint leaves, finely chopped
1 serrano chili, finely chopped
1 teaspoon ginger, grated
1/2 teaspoon cumin seeds, ground
1 clove garlic, minced
1 tablespoon lemon juice
1/4 cup onion, finely chopped
3 tablespoon rice flour
4 tablespoon Gluten-free garbanzo fava flour (also known as garfava flour)
1/4 teaspoon baking soda
1/4 teaspoon salt
2 teaspoons oil

For Pan frying
1 tablespoon oil
1 teaspoon mustard seeds
1 teaspoon cumin seeds

Directions:
Prepare the steamer in order to steam the dumplings.

In medium bowl, combine all the ingredients and knead it into a ball. If the dough is wet, add a little more garfava flour. Divide the dough into 1-inch balls and then flatten into discs. Steam the discs in the steamer for 15 minutes or until a toothpick or fork comes out clean. Let it cool. Cut the discs into 4 smaller pieces each.

Take a non-stick pan and heat a tablespoon of oil on medium heat. Once the oil is heated, add the mustard seeds and cook till they start popping. Have a lid handy as they will splatter all over. Once the popping subsides, add cumin seeds. After 10 seconds, add the dumpling pieces and pan fry them till they are lightly browned on a few sides.

Makes enough for 2 people.

Muthia (Pan-fried Spinach Dumpling)

Serve with cilantro, mint and mango chutney or ketchup.

Ingredients:
1 1/2 cup spinach, finely chopped
1/2 cup cilantro
1/4 cup mint leaves
1 serrano chili, finely chopped
1 teaspoon ginger, grated
1/2 teaspoon cumin seeds, ground
1 clove garlic, minced
1 tablespoon lemon juice
1/4 cup onion, finely chopped
1/4 cup besan (chickpea flour)
1/4 cup semolina flour
3/4 cup chappati flour
1/2 teaspoon salt
1 tablespoon oil
1 tablespoon lemon
1/4 teaspoon baking soda
1/4 cup heavy cream or yoghurt

For Pan frying
1 tablespoon oil
1 teaspoon mustard seeds
1 teaspoon cumin seeds

NOTE: Chapati flour is available in any Indian grocery store. But if you do not have an Indian grocery store in your neighborhood, just use equal portions of white whole wheat flour and all-purpose flour.

Directions:
Prepare the steamer in order to steam the dumplings.

In medium bowl, combine all the ingredients and knead it into a ball. If the dough is wet, add a little more garfava flour. Divide the dough into 1-inch balls and then flatten into discs. Steam the discs in the steamer for 15 minutes or until a toothpick or fork comes out clean. Let it cool. Cut the discs into 4 smaller pieces each.

Take a non-stick pan and heat a tablespoon of oil on medium heat. Once the oil is heated, add the mustard seeds and cook till they start popping. Have a lid handy as they will splatter all over. Once the popping subsides, add cumin seeds. After 10 seconds, add the dumpling pieces and pan fry them till they are lightly browned on a few sides.

Makes enough for 2 people.

Cilantro, Mint, Mango Chutney

Ingredients:
1 raw mango, peeled and sliced
1/2 cup cilantro
1/2 cup mint
1 serrano green chili (optional)
1 tablespoon sugar
1/4 teaspoon salt
1 teaspoon cumin seeds, dry roasted and ground

Directions:
In a food processor, combine all the ingredients except cumin powder and process them. Add the cumin seed powder and mix well.

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