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Best Muthia in London
“Named for the hand-gripping action that shapes it, this Gujarati snack steams, gets cut into pieces, then finishes in tempering oil.”
What the real thing tastes like
મુઠીઆ/મુઠીયા (Muṭhiā/Muṭhiyā) is a Gujarati dish from India. The name is derived from the way it is made, from the 'gripping' action of the hand. It is a vegetarian dish. It is made up of besan (chickpea flour), whole wheat flour, methi (fenugreek), salt, turmeric, chili powder, fresh ginger, green chilies, and an optional bonding agent/sweetener such as sugar and oil. This dish can be eaten steamed or fried (after steaming). In Gujarat, this item is known as મુઠીયા/વેલણીયા/વાટા (Muṭhiyā/Velaṇiyā/Vāṭā) etc. This item is known as 'vaataa' in Charotar area located in Central Gujarat. Other varieties are made by using coarse flour of wheat and leafy vegetables such as amaranth, spinach, luni (purslane) or grated bottle gourd (dudhi) or peel of bitter gourd (karela). After steaming, they are cut into pieces and tempered with sesame seeds and mustard seeds. Muthiya is part of a category of snack food called ફરસાણ (Farsan).
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Muthia gets its name from the hand-gripping action that shapes it — a Gujarati vegetable snack built from besan and wheat flour, seasoned with fenugreek, ginger, and green chilies. Steam it plain or fry it after steaming; either way, you'll cut it into pieces and finish it with the crackle of sesame and mustard seeds. The dough can hold leafy greens, bottle gourd, or bitter gourd, making it endlessly variable across Gujarat's regions.
Order it here when it has
- vegetarian
- regional variety adaptable
- dual-cooking method
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