Crispy Cabbage Muthiya

Name: Crispy Cabbage Muthiya
Total time: 2700 s
Yield: Serves 4 servings
Cuisine: American
Ingredients: 4 cups finely chopped cabbage (about 400 grams); 2 tablespoons oil; 3 teaspoons salt; 3 tablespoons finely chopped jaggery (or brown sugar); 1/2 teaspoon turmeric; 3 teaspoons red chili powder; 1/2 teaspoon asafoetida; 1/2 teaspoon garam masala; 2 teaspoons lemon juice; 1/4 cup plain yogurt (about 60 ml); 1 small pinch baking soda; 1/4 cup chopped cilantro (about 15 grams); 1/4 cup chopped mint leaves (about 15 grams); 1 cup coarsely ground whole wheat flour (about 120 grams); 1 cup chickpea flour (about 120 grams); 1/4 cup oil (about 60 ml); 2 teaspoons mustard seeds; 1 tablespoon sesame seeds

Dipika Bhalla @cook_1952

Mumbai

Cabbage, mint, and jaggery come together in this delicious snack. Traditionally, muthiya are steamed, but in my home, we make them crispy by frying in a pan. Everyone, young and old, enjoys these. Serve them as a side dish with tea, in a lunchbox, or as a light dinner with soup.

Dipika Bhalla @cook_1952

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Ingredients

45 minutes

Serves 4 servings

4 cupsfinely chopped cabbage (about 400 grams)
2 tablespoonsoil
3 teaspoonssalt
3 tablespoonsfinely chopped jaggery (or brown sugar)
1/2 teaspoonturmeric
3 teaspoonsred chili powder
1/2 teaspoonasafoetida
1/2 teaspoongaram masala
2 teaspoonslemon juice
1/4 cupplain yogurt (about 60 ml)
1small pinch baking soda
1/4 cupchopped cilantro (about 15 grams)
1/4 cupchopped mint leaves (about 15 grams)
1 cupcoarsely ground whole wheat flour (about 120 grams)
1 cupchickpea flour (about 120 grams)
1/4 cupoil (about 60 ml)
2 teaspoonsmustard seeds
1 tablespoonsesame seeds

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Steps

45 minutes

1

In a large mixing bowl, add the chopped cabbage. Add jaggery, salt, turmeric, red chili powder, asafoetida, garam masala, lemon juice, yogurt, 2 tablespoons oil, and baking soda. Add the cilantro and mint.
2

Mix well and let it rest for 5 minutes. After 5 minutes, add the whole wheat flour and chickpea flour, and mix to combine.
3

Grease your hands with oil and shape the mixture into small round muthiya. Heat 1/4 cup oil in a nonstick pan, add the mustard seeds and sesame seeds. Place as many muthiya as fit in the pan without crowding. Cover and cook on low heat, turning occasionally, until crispy and golden. Repeat with the remaining muthiya.
4

Serve the muthiya hot with tea.