Bathua Muthia or Gujarati Chila Recipe

Bathua Muthia or Gujarati Cheelia/Chilia also called Cheel Ni Bhaji Na Muthia. It is a most popular and healthy breakfast/snack during winter season in rural Gujarat specially in central and south Gujarat. Bathua Muthia is made using assorted flours and chopped fresh green bathua leaves and spices, steamed and then stir fried. This is a forgotten healthy breakfast dish, but if you are familiar with curries like Chokha Methi Nu shaak, Cheel Ni Bhaji/Bathua kadhi, then you obviously know about this dish.

  • Prep time:
  • 5mins
  • cook time:
  • 1hrs 0mins
  • serves:
  • 6

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Details

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Vegetarian

Level : Moderate

Cuisine : NA

Course : NA

Tags

  • #Contest180
  • #CusineofindiaRecipe
Ingredients

Ingredients For Bathua Muthia or Gujarati Chila Recipe

Methods
  • 1. Take a bathua bunch, remove the leaves from each stalk and collect it in colander, then wash it well with water and drain. Chop it and keep aside.In mixing bowl add all the flours, semolina, soda, sugar and salt. Now add red chili powder, turmeric, coriander powder, cumin powder, sesame seed
  • 2. and mix the all dry ingredients. Add chopped bathua, yogurt, ginger-garlic-green chili paste and oil. Mix the ingredients using fingers and make a soft but slightly sticky dough, cover it and keep aside.Now in steamer add water for steaming. Put the stand inside for steaming pan and let the water
  • 3. boil.Now take a steaming pan or round baking tin/pan apply/grease the oil inside. Apply little bit oil to the hand palm, take some portion of prepared dough and shape it into the cylinder roll it should be like long sausage roll. Place it into the greased pan, make more roll out of remaining dough
  • 4. and arrange into the pan.Now put the pan into the steamer and steam it about 15-20 mins, if you are using pressure cooker, give 3-4 whistles.Once cool down remove the pan from the steamer and separate each roll gently.Bathua muthia rolls are ready. Cut each roll into the small round pieces
  • 5. and keep aside for tempering.TemperingIn big ban add oil and heat it, then add mustard seeds, cumin seeds and sesame seeds, once start cracklings add hing, curry leaves, whole dry chili, then add chopped muthia in
  • 6. Stir fry the muthia on low to medium flame, till it crispy and slightly golden.Bathua muthia is ready, garnish with chopped coriander leaves, fresh grated coconut and served hot with tea and enjoy delicious Bathua Muthia.

Products used in Recipe

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