Cabbage and Spring Onion Muthiya.

Cabbage and Spring Onion Muthiya.

Preparation time: 15 minutes

Cooking time : 30 minutes

Total time: 45 minutes

Serve 4

Type of Recipe: Snacks

Name of author: Asmi Kadam


  • 1 Bowl Chopped cabbage
  • ½ Bowl Chopped spring onion
  • ½ cup Wheat flour
  • 3 to 4 tablespoon besan
  • 1/3 cup jowar flour
  • 1 tablespoon red chili powder
  • ½ teaspoon turmeric
  • 1 tablespoon cumin coriander powder
  • 1 teaspoon garam masala powder
  • 1 tablespoon ginger garlic chili paste
  • 1 tablespoon oil
  • 1 teaspoon carom seeds
  • Salt
  • Chopped coriander
  • Water if required
  • For tampering :
    • 1 tablespoon oil
    • 1/ 2 teaspoon mustered seeds
    • Pinch of asafoetida
    • Curry leaves
    • 2 green chili
    • 1 teaspoon seaseme seeds
    • Chopped coriander and grated coconut for garnishing


Take one mixing bowl.  Add Chopped cabbage, spring onion, red chilli powder, turmeric, cumin coriander powder,  garam masala powder,  ginger garlic chili paste,  oil, carom seeds and salt. Mix well.

Now add all flours and knead it. Add water if required For kneading.

Make cylindrical shape of roll. Heat the pot with water. Keep this roll on the pot for steaming. Keep it for at least 25 minutes.

After 25 minutes switch off the gas. Let it cool. Once it cool make the pieces.

Heat a pan on a low flame, add oil. One oil heated adds mustard seeds, asafoetida, curry leaves and seaseme seeds.  Once tadka prepared, add the pieces of muthiya. Mix well. Fry both the sides, add grated coconut and chopped coriander on it.

Serve and enjoy.

Have a wonderful day.

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