Kale Muthiya
A delicious preparation of mixed flours, finely chopped kale and a simple mix of spices; Kale Muthiya is a perfect breakfast or snack recipe. Very easy to whip up, great as a make-ahead recipe and is perfect with masala chai, cilantro chutney and ketchup.
Servings: 5
Calories: 396kcal
Equipment
Ingredients
- 2 cups wheat flour
- ½ cup semolina
- ½ cup chickpea flour
- 2 cups kale (shredded)
- 3 tablespoon oil
- 2 cloves garlic
- 1 inch ginger
- 2 green chili
- 1 teaspoon red chili powder
- ¾ teaspoon turmeric powder
- 1 teaspoon sesame seeds
- ¼ teaspoon baking soda
- 1 teaspoon salt
- ⅓ tsap sugar
- ½ cup water
For the tempering
- 2 tablespoon oil
- ¾ teaspoon mustard seeds
- ¾ teaspoon cumin seeds
- ⅛ teaspoon asafetida
- 1 green chili
- 2 teaspoon sesame seeds
- 7-8 curry leaves
- ¼ cup water
- 3 stalks cilantro
Instructions
- Place ginger, chili and garlic in a mortar.
- Crush them fine using a pestle. Alternatively, process these in a blender and set aside.
- In a large bowl add kale leaves.
- Add in oil and massage the leaves till they are soft in texture.
- Season with salt, sugar, turmeric, red chili powder and sesame seeds.
- Also add the crushes chili, ginger and garlic.
- Then add the flour, besan and semolina. Also add baking soda.
- Mix everything well till the kale is coated well with the mixture.
- Bring the dough together with some water. Do not add too much water else the dough will be super sticky.
- Divide the dough into 4-5 parts. Roll them into long logs of even thickness. Set aside.
- Add water to a steamer pan and heat it up. Place a steamer plate on it and apply oil.
- Place the muthiya logs leaving some space between them. Cover with the lid. Steam them for 15 minutes or till a fork comes out clean.
- Remove and set the logs aside to cool.
- Slice the muthiya into even pieces and set aside.
- In a pan heat oil. Add mustard seeds, cumin seeds, green chili and asafetida. Let the seeds pop.
- Then add sesame seeds and curry leaves.
- Add the muthiyas and let them turn crisp on one side. Flip them over.
- Add some water once all the sides are crisp and cover with a lid.
- Open the lid once the water has been absorbed and sprinkle cilantro.
- Serve with chutney, ketchup and masala chai.
Video
Notes
- Massaging the kale with oil is a crucial step. This step makes the hard leaves quite soft and makes the taste slightly mild too. Kale after massaging tends to be more liked by folks than just the leaves.
- Semolina and chickpea flours help get a good texture in the muthiya and absorb and excess moisture that may be released during the cooking process. Skip them if you do not have them. Substitute with oats flour if desired.
- Muthiya can be steamed and refrigerated once cool. They can be tempered later when ready to serve. This way it is a great make-ahead or meal prep worthy recipe.
- Adding more greens like cilantro, spinach, chard etc works well too. Plus, adding some vegetables like carrots, bottle gourd, zucchini or cabbage is a great idea too.
- Adjust the spices and chili as per your taste. Skipping the garlic will make it a no onion no garlic recipe.
Nutrition
Calories: 396kcal | Carbohydrates: 62g | Protein: 11g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 0.03g | Sodium: 643mg | Potassium: 323mg | Fiber: 6g | Sugar: 3g | Vitamin A: 2899IU | Vitamin C: 57mg | Calcium: 112mg | Iron: 5mg