Methi Muthiya: A Gujarati Snack Sensation

wellhealthorganic.com Muthiya: Muthiya, a fist-shaped dumpling snack originating from the Gujarat state in Western India, is a culinary delight. This particular Muthiya recipe showcases the fusion of fresh fenugreek leaves and gram flour, offering a burst of flavors and textures. Here, I present two methods to prepare Methi Muthia – steamed and fried.

Muthiya

• Preparation Time: 20 minutes
• Cooking Time: 30 minutes
• Total Time: 50 minutes
• Cuisine: Gujarati, Indian
• Course: Snacks
• Diet: Vegan
• Difficulty Level: Moderate

Ingredients:

For Muthiya Dough:

1. 2 cups gram flour (besan)
2. 1 tablespoon water (add more if required)
3. ¼ teaspoon baking soda
4. 2.5 cups chopped fenugreek leaves (methi leaves)
5. 2 teaspoons sugar (or as required)
6. 1 teaspoon salt (or as required)
7. 2 tablespoons oil
8. 2 tablespoons rava or sooji
9. 2 teaspoons white sesame seeds
10. 1 teaspoon turmeric powder (ground turmeric)
11. 1 teaspoon coriander powder (ground coriander)
12. 1 teaspoon cumin powder (ground cumin)
13. ½ teaspoon red chili powder 
14. 2 tablespoons lemon juice
15. 2 tablespoons ginger-green chili paste

For Tempering Steamed Muthia:

1. 2 tablespoons oil
2. 1 teaspoon mustard seeds
3. 1 teaspoon white sesame seeds
4. 1 pinch asafoetida (hing)
5. 1 sprig curry leaves 

Also Read: Kadai Vegetable

Other Ingredients:

1. Oil (for shallow or deep frying, as required)
2. Water (as required, for steaming methi muthiya)

For Garnishing:

1. 2 to 3 tablespoons chopped coriander leaves
2. 1 to 2 tablespoons fresh grated coconut

Instructions:

Preparing Muthiya Dough:

1. Combine all the listed ingredients for the dough thoroughly, excluding water.
2. Set aside for 15 to 20 minutes.
3. Add water gradually and knead into a smooth dough. The amount of water needed may vary depending on the moisture content of the fenugreek leaves. Adjust accordingly.

Steaming Muthiya:

1. Shape half of the dough into sausage-shaped rolls and place them in a greased tray or container.
2. Steam these rolls for 17 to 20 minutes or until cooked through.
3. Once cooled, slice the steamed rolls.

Tempering:

1. Heat oil in a frying pan or kadai (wok). Add mustard seeds, white sesame seeds, curry leaves, and asafoetida.
2. Stir and fry until the mustard crackles.
3. Add the sliced steamed muthia. Mix and sauté for 2 to 3 minutes.
4. Turn off the heat and serve warm, garnished with chopped coriander leaves and grated coconut.

Also Read: Strawberry Milkshake

Making Fried Muthiya:

1. Shape the remaining half of the dough into small elongated cylindrical rolls.
2. Warm the oil in a kadai or frying pan for shallow or deep frying.
3. Shallow or deep fry the muthia rolls until golden brown and crisp.
4. Drain excess oil on kitchen tissues.
5. Serve hot with spicy or sweet chutney of your choice.