Methi Muthia

I love making methi muthia. They are easy Gujarati snack item made with fresh fenugreek leaves. I make both the deep fried as well as the steamed muthias.

Fried Muthias are little crisp from outside and soft from inside. They are delicious evening snack and can be stored for 2-3 days without getting spoiled. So next time you plan an outing carry these with you instead of store bought snack.

The word Muthia comes from the hindi word 'Mutthi' meaning fist. So the dough is actually taken into small portions and pressed in the fist gently giving them a shape of Mutthi or fist and then cooked. Thus they got their name of Muthia. But I have made them in even more smaller cylindrical shape.

Methi muthias especially the fried ones are an integral part of process of making Undhiyu. For those who don't know Undhiyu, I shall tell them in simpler words that it is a popular seasonal mix vegetable from Gujarati Cuisine. I being partly Gujju at heart the craving for Undhiyu increases with increasing winters. I still remember how during our childhood days we used to fly kites whole day on terrace on the festival of Makar Sakranti and eat lots of Undhiyu and Shrikhand with Puris.

Along with cherishing my memories let me share you it's recipe.

Methi Muthia

Yields - 30 small sized Muthias (Approx)

Ingredients

1/2 Cup whole wheat flour

1 tbsp gram Flour(Besan)

1 tbsp Sooji

1 cup finely chopped green fenugreek leaves(Methi Leaves)

Salt to taste

1 tsp Sugar

Pinch of Hing and turmeric

1 tsp Red chilli powder

1/2 tsp Til (Sesame Seeds)

1 tsp Oil (for muthia dough)

Oil for deep frying

Method

• In a bowl take the whole wheat flour, besan and sooji.
• Add methi leaves, salt, sugar, hing,red chilli powder, turmeric and Til to the flour. Mix them.
• Now add 1 tsp oil and knead a soft dough with little water.
• Take very small portions of the dough and make small cylindrical muthias.
• Once all the muthias are shaped, deep fry them on medium hot oil.
• Keep turning them for balanced cooking of the muthias. 
• As they turn golden remove them from oil on an absorbent paper.
• Serve with masala tea.

Hope you will enjoy making as well as eating them.

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Till then,

Stay happy Stay healthy!