Methi Muthia Recipe a Gujarati delicacy made from fenugreek leaves, whole wheat flour and chickpea flour.
Cook Total time 45 mins
For muthia :
Fenugreek leaves (Methi leaves)- 2 1/2 cups, plucked, measured then washed
Chapatti atta (whole wheat flour) – 1/2 cup
Besan (chickpea flour) – 1/2 cup
Green chilies – 3, chopped finely
Ginger paste – 1 teaspoon
Turmeric powder -1/4 teaspoon
Red chili powder – 1 teaspoon
Salt – to taste
Sugar – 2 1/2 teaspoons
Lemon juice – 1 teaspoon
Oil – 3 tablespoons
Water – 2-3 tablespoons or more or less
Oil – to fry muthia
Water – 2-3 cups to steam muthia
For tempering steamed muthia:
Oil – 1 tablespoon
Mustard seeds – 1/4 teaspoon
Sesame seeds – 1 teaspoon
Hing (Asafoetida) – a pinch
Methi leaves – I don’t mind having slight bitter taste of methi in muthia. But if you don’t like then to remove bitterness from methi, wash it well, sprinkle some salt on it. Leave it for 15 minutes then squeeze out all the water and use in the recipe.
Make the dough:
1.Mix all dry ingredients with ginger and green chilies.
2.Then rub the oil in to flour mixture with your hand.
3.Add washed methi leaves, mix.
4.Make dough by adding water.
Make steamed muthia:
1.Prepare the steamer by adding few inches of water and let it come to a boil. Meanwhile grease the steamer tray with oil.
2.Also grease you hand and make rolls of 1 inch diameter. Place on greased tray.
3.Steam for 17-20 minutes or till the knife or toothpick inserted will come out clean.
4.Let it cool for 5 minutes then make thin slices.
5.Make tempering using mentioned ingredients for tempering, and sauté the muthias till they are lightly crisped. Serve hot.
Make fried muthia:
1.Grease you hand with little oil and make small cylinder shaped with pointed edges. And deep fry or shallow fry them in medium-hot oil till they are crispy and golden brown.
2.Remove it to paper towel lined plate and serve.