Methi Muthia, Gujarati Methi Muthia
by Tarla Dalal
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Gujarati Methi Muthia are fist-shaped deep-fried snacks made of mixed flours, flavoured excitingly with methi and other ingredients.
The tongue-tickling flavour and exciting crunch of Methi Muthia make them very versatile – they can be enjoyed plain or added to dals, kadhis, gravies and even rice dishes to enliven a meal!
These Methi Muthia are used in the popular traditional Gujarati recipe Oondhiya and also in Sprouted Curry with Methi Muthia.
Enjoy how to make Methi Muthia recipe with detailed step by step photos and video below.
- To make methi muthia, combine the methi leaves and little salt in a bowl, mix well and keep aside for 5 minutes and squeeze out all the excess liquid from the methi leaves.
- Combine the methi and all the remaining ingredients in a deep bowl and knead into a soft dough, using approx. 1 tbsp of water.
- Divide the mixture into 15 equal portions and shape each portion roughly into an oval by rolling it between your palms and fingers.
- Heat the oil in a kadhai and deep-fry the muthias, a few at a time on a medium flame till they turn golden brown in colour from all the sides. Drain the methi muthia on an absorbent paper. Serve immediately.
Methi Muthia Video by Tarla Dalal
Methi Muthia, Gujarati Methi Muthia recipe with step by step photos
The Muthiya or Muthia are popular Gujarati savoury snacks. They are mostly steamed and very nutritious but, you can even fry the Methi Muthia to make a crispy evening snack. They can be eaten as an evening snack with tea or for breakfast. You can incorporate a myriad of vegetables, spices and flours to make muthiya recipe variations. Here are some popular muthia recipes from our website.
For preparing the Methi Muthia Dough, take a bunch of methi leaves.
Firstly, we will clean and wash the Methi Leaves and separate the leaves from the stems.
Further, chop the leaves.
Transfer the chopped methi leaves in a deep bowl.
Add little salt.
Mix well and keep aside for 5 minutes.
After 5 minutes, squeeze out all the excess liquid from the methi leaves. The squeezing helps to get rid of the bitterness from the fenugreek leaves. Transfer the methi leaves to a deep bowl.
Add whole wheat flour.
Add the besan. You can also add jowar, bajra or ragi flour to the methi muthia dough.
Add the ginger-green chilli paste. See how to make homemade ginger green chilli paste.
Add the sugar. It balances out all the flavours, but if you dislike then skip adding sugar.
Add the chilli powder. If you want the methi muthiya spicier then add more chilli powder.
Add the turmeric powder.
Add a pinch of baking soda.
Add oil and salt to taste. Both soda and salt help in methi muthiyas softer.
Add approx. 1 tbsp of water. Sometimes you might require little more water.
Combine all the ingredients.
Knead into a soft dough. If the dough of Methi Muthia is very sticky, then add little chickpea flour.
Divide the mixture of Methi Muthia into 15 equal portions. If you are facing difficulty then grease your hand with oil and then start shaping it.
Shape each portion roughly into an oval by rolling Methi Muthia between your palms and fingers.
Heat the oil in a kadhai and slide a few Methi Muthia.
Deep-fry a few fenugreek muthiyas on a medium flame till they turn golden brown in colour from all the sides.
Drain the Methi Muthia (Methi Muthiya) on absorbent paper to remove excess oil.
Serve the Gujarati Methi Muthia immediately.
Nutrient values (Abbrv) per muthia
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