How to make Methi Na Muthia Recipe - Rice flour and gram flour muthias with a difference.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Fenugreek leaves (methi) ( मेथी ) , Fresh coriander leaves ( ताज़ा हरा धनिया )

Cuisine : Gujarati

Course : Snack

Methi Na Muthia

Gujarat has long stretches of unspoilt coastline and an endless supply of fish and shell fish. But strict Jainism in the past and orthodox Hinduism today has encouraged widespread vegetarianism.  The Gujarati cuisine is not heavily spiced but slightly sweeter than the cuisines of the neighbouring states.
Gujarati food is distinctively vegetarian with about 65% of its population shunning the meat.  The remaining 35% of the state’s population consists of Bohra Muslims and Parsis. Bohra Muslims are the followers of Abdullah who were Hindus who adopted Muslim religion.  The Parsi cuisine on the other hand is a blend of western influences.

For more recipes related to Methi Na Muthia checkout Cheeley (Poode) , Methi Palak ke Pakode . You can also find more Snack recipes like Shakkarkand Chaat, Dosa, Scrambled Egg, Protien Pie. Or try out these recipes from Gujarati Cuisine like Ukada, Khajur Ghughra, Dal Dhokli, Methi Gajar Muthia.

Methi Na Muthia Recipe Card

Methi Na Muthia

Prep Time : 16-20 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Easy

Ingredients for Methi Na Muthia

  • Fenugreek leaves (methi) 250 grams

  • Fresh coriander leaves 50 grams

  • Gram flour (besan) 200 grams

  • Rice flour 100 grams

  • Salt to taste

  • Red chilli powder 1 teaspoon

  • Turmeric powder 1 teaspoon

  • Sugar 1/2 teaspoon

  • Yogurt 50 grams

  • Sesame seeds (til) 1 tablespoon

  • Green chillies 5

  • Ginger 1 inch piece

  • Garlic 5-6 cloves

  • Oil 5 tablespoons

  • Asafoetida a pinch


Step 1

Wash and chop methi leaves. Wash and chop coriander leaves. Grind ginger, garlic and green chillies into a paste. Add besan, rice flour, salt, red chilli powder, turmeric powder, sesame seeds, ginger-garlic-green chilli paste and 3 tablespoons oil.

Step 2

Make a firm dough adding little water if required. Roll the dough into croquette shape muthias. Heat oil in a kadhai.

Step 3

Add asafoetida and then add the muthias. Stir. Cover and cook on a slow heat till done. When golden brown in colour take them out and serve.

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