methi muthia recipe

methi muthia: steamed & fried   

Prep time : 2o mins

Cook time: 30 mins  

Total time :  50 mins 

                                                                                                                                    

Recipe type: snacks

Cuisine: indian, gujarati

Serves: 4-5 

 

Ingredients

for making the muthia dough:

• 2 cups besan/chickpea flour
• 1 tbsp water or yogurt – add more if required
• ¼ tsp baking soda
• 2.5 cups chopped methi leaves
• 2 tsp sugar or as required
• 1 tsp salt or as required
• 2 tbsp oil
• 2 tbsp semolina
• 2 tsp white sesame seeds
• 1 tsp turmeric/haldi
• 1 tsp coriander/dhania powder
• 1 tsp cumin/jeera powder
• ½ tsp red chili powder/cayenne pepper
• 2 tbsp lemon juice
• 2 tbsp ginger green chili paste
• water for steaming the muthia
• oil for frying the muthia

for tempering the steamed muthia:

• 2 tbsp oil
• 1 tsp white sesame seeds
• 1 tsp mustard seeds
• a pinch of asafoetida
• 1 sprig of curry leaves

for garnishing the steamed muthia:

• few chopped coriander leaves
• some freshly grated coconut
  
  Instructions

  preparing the dough:

  1. mix all the ingredients except water/yogurt.
  2. keep aside for 15-20 minutes.
  3. add water and make a smooth dough.

  making the steamed muthia:

  1. from half of the dough, make sausage shaped long rolls and place them in a greased container.
  2. steam these rolls for 17-20 minutes or till done.
  3. once warm and cooled, slice the steamed rolls.
  4. temper the ingredients mentioned in the tempering list above.
  5. add the sliced muthia and fry for 2-3 minutes.
  6. serve hot or warm garnished with some chopped coriander leaves and grated coconut

  making the fried muthia:

  1. make small elongated cylindrical rolls from the remaining half of the dough:
  2. heat oil.
  3. shallow or deep fry the methi muthia till golden brown and crisp.
  4. drain methi muthia on kitchen paper towels to remove excess oil.
  5. serve methi muthia hot with some chutney or tomato sauce.
  Notes
  few tips for methi muthia recipe:
  1. if the dough become sticky add some chickpea flour.
  2. don’t over steam the muthia. they become dry.
  3. in india we don’t get very bitter fenugreek/methi leaves. if the methi or fenugreek are bitter, than just rub some salt on the leaves and keep aside for 15-20 minutes. later squeeze the methi leaves with your hands. this removes the bitterness. add these to the flour. in this case you may have to use some extra water or yogurt.