Gujarati Muthia and Rosé: Desi Goodness Packed With Rosy Flavour In A Glass
It's a lazy Sunday afternoon, and the monsoon rains are drumming against your windows. The irresistible aroma of freshly steamed muthia fills your kitchen.
What drinks could fit this scene the best? A chilled glass of rosé.
Yes, you heard that right. It may seem like the oddest combination, but trust us, it just works!
Muthia: The Star of Gujarati Snacks
Muthia is a traditional Gujarati snack that deserves a standing ovation. Made from a dough of grated vegetables (like bottle gourd or fenugreek leaves), whole wheat flour, and a medley of spices, these dumplings are steamed to perfection and often lightly pan-fried for an added crunch.
The result? A snack that's soft on the inside, crispy on the outside, and bursting with flavour on every single side.
Enter: The Rosé Revolution
Rosé wine, with its blush hue and crisp taste, is the perfect partner for muthia.. It strikes the perfect balance between the boldness of red wine and the lightness of white, making it just versatile enough to complement the beautifully complex flavours of Gujarati cuisine.
The acidity and light tannins of rosé cut through the richness of the muthia, while its fruity undertones bring out the earthy spices in the dish. It’s strawberries, raspberries, and a hint of citrus—and these flavours are doing the garba with the spices and herbs in the muthia.
Making Muthia
Grate a medium-sized bottle gourd and squeeze out the excess water. In a mixing bowl, combine the grated bottle gourd with 1 cup of whole wheat flour, 2 tablespoons of gram flour, 1 teaspoon of turmeric powder, 1 teaspoon of red chilli powder, 1 teaspoon of cumin seeds, 1 tablespoon of ginger-garlic paste, a handful of chopped coriander, and salt to taste.
Knead this mixture into a dough, adding a little water if needed. Shape the dough into cylindrical rolls and steam them for about 20 minutes.
Once steamed, let the rolls cool slightly before slicing them into bite-sized pieces. Heat a tablespoon of oil in a pan, add mustard seeds, sesame seeds, and a few curry leaves, then toss the muthia pieces in this tempering until they’re lightly golden and crispy on the edges.
Pro Tips
Chill Your Rosé: Ensure that your rosé is super chilled. Because no good things ever happened with warm rosé.
Experiment with Vegetables: While bottle gourd is traditional, you can experiment with other vegetables like spinach, carrot, or fenugreek leaves for your muthia.
Add a Dip: Pair your muthia with a mint yoghurt dip or a tamarind chutney for that extra layer of flavour.
