Snacks

Zucchini Tofu Bajra Muthiyas

Name: Zucchini Tofu Bajra Muthiyas
Yield: 4
Ingredients: 1 cup grated zucchini, squeezed well (you can also use any grated vegetables of choice); ½ cup scrambled tofu; ½ cup chopped fresh cilantro; 1 tbsp grated ginger and garlic; 2 green chillies, crushed; ¾ cup bajra flour; ½ cup quinoa flour (add slightly more if needed depending on dough moisture); 1 tsp garam masala; 2 tbsp cumin-coriander powder; 1 tsp turmeric powder; ½ tsp red chilli powder; 1 tbsp crushed fennel seeds; ½ tsp carom seeds; ¼ tsp hing; 2 tbsp sesame seeds; Salt to taste; ¼ tsp baking soda; Juice of ½ lime; 1 tsp ghee

Steamed zucchini, tofu and bajra flour dumplings, optionally tossed in a spiced ghee tempering.

Prep: 20 min
Steam: 15–20 min
Cool: 5 min
Optional pan-finish: 5 min
Serves: 4

Ingredients

1 cup grated zucchini, squeezed well (you can also use any grated vegetables of choice)
½ cup scrambled tofu
½ cup chopped fresh cilantro
1 tbsp grated ginger and garlic
2 green chillies, crushed
¾ cup bajra flour
½ cup quinoa flour (add slightly more if needed depending on dough moisture)
1 tsp garam masala
2 tbsp cumin-coriander powder
1 tsp turmeric powder
½ tsp red chilli powder
1 tbsp crushed fennel seeds
½ tsp carom seeds
¼ tsp hing
2 tbsp sesame seeds
Salt to taste
¼ tsp baking soda
Juice of ½ lime
1 tsp ghee

Nutrition

Per serving (1/4 of batch), estimated

Calories: 245 kcal
Protein: 11.9 g
Carbohydrates: 33.1 g
Fat: 8.8 g
Fibre: 4.6 g

Method

1
In a large bowl, combine grated zucchini, tofu, cilantro, ginger, garlic, chillies, all spices, sesame seeds, and salt.
2
Add bajra flour and quinoa flour and mix well.
3
Add lime juice and baking soda and bring the mixture together into a soft dough. Add a little water if too dry or a little more flour if too sticky.
4
Lightly grease your hands and shape into cylindrical or oval logs.
5
Steam for 15–20 minutes until firm and cooked through. Cool slightly, then slice.
6
If desired, heat 1 tsp ghee in a pan with a pinch of hing, cumin seeds, curry leaves, and optional Kashmiri chilli powder.
7
Add sliced muthiyas and toss gently until lightly coated and slightly golden.
8
You can also enjoy them just steamed.

Radhika’s Tip

Bajra, tofu and vegetables give these a useful mix of fibre and protein. Steam or lightly pan-finish rather than deep-fry, and serve with a fresh chutney or yogurt-style dip.

Notes

Serve with — Mint coriander chutney, plain yogurt, or alongside dal and sabzi. Nutrition basis: ¾ cup bajra flour ≈90 g (millet-flour proxy), ½ cup quinoa flour ≈60 g; includes 1 tsp ghee for optional pan-finish; chutney excluded. Estimates use USDA FoodData Central SR Legacy and label proxies; ingredient weights and brands vary. Total carbohydrate includes fibre.

Ingredients

1 cup grated zucchini, squeezed well (you can also use any grated vegetables of choice)
½ cup scrambled tofu
½ cup chopped fresh cilantro
1 tbsp grated ginger and garlic
2 green chillies, crushed
¾ cup bajra flour
½ cup quinoa flour (add slightly more if needed depending on dough moisture)
1 tsp garam masala
2 tbsp cumin-coriander powder
1 tsp turmeric powder
½ tsp red chilli powder
1 tbsp crushed fennel seeds
½ tsp carom seeds
¼ tsp hing
2 tbsp sesame seeds
Salt to taste
¼ tsp baking soda
Juice of ½ lime
1 tsp ghee

Method

In a large bowl, combine grated zucchini, tofu, cilantro, ginger, garlic, chillies, all spices, sesame seeds, and salt.

Add bajra flour and quinoa flour and mix well.

Add lime juice and baking soda and bring the mixture together into a soft dough. Add a little water if too dry or a little more flour if too sticky.

Lightly grease your hands and shape into cylindrical or oval logs.

Steam for 15–20 minutes until firm and cooked through. Cool slightly, then slice.

If desired, heat 1 tsp ghee in a pan with a pinch of hing, cumin seeds, curry leaves, and optional Kashmiri chilli powder.

Add sliced muthiyas and toss gently until lightly coated and slightly golden.

You can also enjoy them just steamed.

Radhika’s Tip

Bajra, tofu and vegetables give these a useful mix of fibre and protein. Steam or lightly pan-finish rather than deep-fry, and serve with a fresh chutney or yogurt-style dip.

Notes