How to make Methi Muthiya -

A popular snack from Gujarat that is definitely worth trying

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Fresh fenugreek leaves (methi) (ताज़ी मेथी), Gram flour (besan) (बेसन)

Cuisine : Gujarati

Course : Snacks and Starters


For more recipes related to Methi Muthiya checkout Methi Corn Pakora-SK Khazana, Baked Methi Bites-SK Khazana, Methi Paneer Tikki. You can also find more Snacks and Starters recipes like Beguni Dahi Fruit Chiwda Caramalized Onion and Fig Open Sandwich Baby Uttapam

Methi Muthiya

Methi Muthiya Recipe Card

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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.

Prep Time : 11-15 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Ingredients for Methi Muthiya Recipe

  • Fresh fenugreek leaves (methi) , chopped 1 cup

  • Gram flour (besan) 1/2 cup

  • Whole wheat flour (atta) 1 cup

  • Oil to deep fry

  • Salt to taste

  • Turmeric powder 1/4 teaspoon

  • Coriander powder 1 teaspoon

  • Ginger-green chilli paste 2 teaspoons

  • Red chilli powder 1 teaspoon

  • White sesame seeds 2 teaspoons

  • Yogurt as required

Method

Step 1

Heat sufficient oil in a kadai.

Step 2

Take gram flour in a mixing bowl, add whole wheat flour, fenugreek leaves and salt and mix well. Add turmeric powder, coriander powder, ginger-green chilli paste, red chilli powder, white sesame seeds and sufficient yogurt, mix and knead into a stiff dough

Step 3

Divide the dough into equal portions, shape into 1 inchthin rolls and press them lightly in your palm.

Step 4

Slide the muthiyas into hot oil and deep-fry,on medium heat,till golden brown and crisp. Drain on absorbent paper.

Step 5

Transfer them into a serving bowl and serve hot with green chutney or tomato ketchup or chhunda.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.