Indian Food Cooking Lesson #1: Mutia and Roti

Chhayal and I recently had the pleasure of an informal cooking lesson, taught by Chhayal’s mom. The intuitive chef taught us how to make and cook two Indian dishes: mutia & roti. Mrs. Parikh was, I think, delighted that we were interested. She demonstrated steps, then watched us emulate. I totally enjoyed this. Learning these recipes and techniques from a woman who does this with such ease and passion was an inspiring experience. The only difficulty? Like many seasoned chefs, she doesn’t use measurements. Uh, yeah. So Chhayal and I did our best to watch, measure, and note… because we need directions! The best part, of course, was enjoying the finished product together.

Mutia (pictured here) is scrumptious steamed dumplings made from either grated squash, zucchini or radish. You choose. I love these easy to make treats, especially with a chutney. Roti (oops, forgot pictures) looks like a tortilla but it is is most often from wheat flour cooked on a flat or slightly concave iron griddle called a tawa, then spread with ghee (clarified butter). This is so tasty and my first foray into making breads. Yum!

MUTIA
Ingredients:
3 medium sized squash, daikon radish or zucchini, grated
1 teaspoon sea salt
2 teaspoons tumeric
2 Tablespoons cumin
2 Tablespoons coriander powder
sprinkle of cream of tartar
1/4 cup cilantro, chopped

3 green chili
1 Tablespoon ginger
3 Tablespoons oil

3 cups whole wheat flour
1/2 cup chickpea flour

Directions:
1. Use a grinder or blender to finely chop ginger and chilli and blend with oil.
2. Add this to squash/zucchini/radish and spice mixture.
3. Mix in flours with hands until a soft dough is formed. Add water if needed.
4. Using well oiled hands, make logs of dough, approximately 2 inches long.
5. Place formed dough into a steamer basket in a pot of simmering water. Keep on medium heat for 20 minutes.

ROTI
Ingredients:
1 cup whole wheat flour
1 Tablespoon oil
warm water

Directions:
1. Place flour in a bowl, add oil.
2. With hands, mix in a little warm water until dough becomes soft.
3. Gently kneed dough into a large ball. Place back into bowl and leave covered for 30 minutes.
4. Using oiled hands, roll small bits of dough into balls, about 1 inch in diameter.
5. Using a floured surface, roll a dough ball into a flat disk.
6. Cook on iron surface until brown and dough bubbles. You can even place it directly over gas burner for a bit.
7. Spread with ghee.

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