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4
Easy
Published 2011
Being a Punjabi, I did not have much experience with Gujarati food until I got married. This snack gets its name from the fact that the dough is placed on the palm and pressed into shape by clenching the fist (muthi in Gujarati). I like to eat the muthia plain, right after they’ve been steamed; this saves calories, but in most homes the tempering is considered essential.