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Fenugreek muthiya is a Gujarati dish with fenugreek leaves, mixed flours, in addition to spices as main ingredients in the recipe. It can be steamed as well as deep fried.
It can be made during the winter, when fresh fenugreek leaves are in season, as a tea-time snack.
Check out my Khaman recipe and patra recipe which you would love obviously, if you like this.
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We are nearing the end of the year and I wanted to share some recipes for a long time now, especially this methi muthiya.
In fact, from the time I saw this as an ingredient in Undhiyu, a winter special recipe using seasonal vegetables.
Which I wanted to try as well but the number of ingredients in the recipe, one or two were always missing.
Nevertheless I will be posting that next winter, but for now, I thought I would try this and post.
Got these fresh fenugreek during my recent visit to Mustafa center, mainly for trying muthiya.
Ingredients
Below are the simple ingredients you need to make this tasty Gujarati dish.
- fenugreek leaves – Fresh or frozen, I used fresh.
- floors – Wheat flour, gram flour and sooji (semolina/ rava)
- spices – Red chilli powder, coriander seeds pwoder, roasted cumin seeds powder (bhuna jeera powder), felly seeds powder, Turmeric.
- Other ingredients For flavor – Sesame seeds, asafoetida, ginger paste.
See recipe card for full list and quantities.
Instructions
Let’s see how to make methi muthiya with step by step images.
1. Measure firstly and wash the fenugreek leaves well. Chop it roughly and then take it in a mixing bowl.
2. After that, mix with ¼ teaspoon salt and keep aside for 10 minutes,
3. Once done, you will see the leaves have left out water. (Ref note 1)
4. To it, add wheat flour, gram flour and semolina to it along with spices, asafoetida, sesame seeds, oil, sugar, ginger paste, cooking soda as well as required salt.
5. Mix well firstly, do not add water now.
6. Then add water as needed and knead to a non-sticky dough.
7. Keep aside covered for 10 minutes, not more than 15 minutes.
8. After that, knead to make it smooth. I divided into two portions.
Make deep fried fenugreek muthiya
1. Take a gooseberry sized portion of the dough firstly.
2. Then press inside your firsts to get an oblong shape. (Refer note 2)
3. Repeat furthermore to finish all the dough portions, in the same way.
4. Heat oil in a pan enough to deep fry the methi muthiya, but take care not too hot. Then slide into the oil and cook in medium heat or low heat.
5. Once bubble ceases to stir to turn the methi muthiya for even cooking from all sides.
6. Fry further till golden in colour. Finally, drain from oil over a paper towel.
Fenugreek muthiya steamed
1. Take the other part of dough and divide into two portions firstly (grease your hands). Then shape into oblong logs. After that, place in a greased steamer plate.
2. Meanwhile boil water in a steamer/ vessel. Then, place the steamer plate inside.
3. Steam covered for 15 minutes or until it is cooked through inside. Check by inserting a knife or skewer inside to see if it comes out clean, indicating it’s done.
4. Cool it further and slice them into thick roundels, carefully.
7. Then, heat a pan with oil and splutter mustard. After that, add asafoetida, sesame seeds and curry leaves.
8. Furthermore, give it a fry and place the sliced fenugreek muthiya.
9. Roast in medium or low flame till the crust is golden and crisp. Carefully flip and toast till the otherwise also gets golden in colour. Fenugreek muthiya is ready!
Enjoy soft methi muthiya with a cup of hot tea. I had it with my favorite adrak wali chai 😍👌🏻.
Substitutions
- fenugreek leaves – Instead of fenugreek leaves, you can use any vegetables like doodhi, spinach greens.
- gluten free– You can skip wheat flour as well as sooji, use gluten free flours like millet flour, rice flour etc. Use coarse ground gram flour in that case for a good texture.
The recipe is naturally vegan. If you are allergic to sesame seeds, you can sure skip it.
Variations
Giving the visitor ideas on how they can change this recipe to better suit their dinner guests, or their cultural cuisine, is a great way to increase the chances they make the recipe.
- spices – Instead of red chili powder, you can also use green chili paste. Also for flavour, you can use any of your favorite instead of felly seeds powder. For example ajwain.
- Garnish – For steamed version, I have used sesame seeds but you can skip it and simply use just mustard and curry leaves. You can also add some fresh grated coconut.
See this wonderful post by Srujan for more insights on what flour types to use in which proportion. Mine is adapted from Tarla Dalal as well as her post.
storage
You can store the steamed muthiyas after cooling down completely, upto 3 days. Freeze the steamed muthiyas for a month and to use it, defrost it in the fridge and then deep fry or shallow fry as needed.
I do not recommend storing the dough as such though.
top tips
- Measure the leaves packed firstly and always make sure to wash it well.
- Actually, I made without draining the liquid that drains from fenugreek leaves and but no bitter taste. Just make sure to balance the spice and add sugar. If it is not spicy, or salt is less, it may be bitter. Also do not chop too much, just rough chopping is enough.
- Make sure to boil the water in steamer before you place inside.
- Deep frying in low or medium flame ensures cooking from inside.
- Don’t worry about your fist impressions, while you fry, it puffs up and looks smooth.
What is fenugreek meaning?
Methi means fenugreek leaves and muthi in Gujarati means fist. Since we shape it with our firsts, it is called methi muthiya.
Something like pidi kozhukattai which always comes to my mind 😃.
FAQ
You can serve muthiya with spicy green chutney or even sweet chutney depending on your preference.
recipe card
Fenugreek muthiya recipe
Methi muthiya is a Gujarati dish made with fenugreek leaves, mixed flours, in addition to spices as main ingredients in the recipe. It can be steamed as well as deep fried.
Cup measurements
Ingredients
- ½ cups Besan split chickpea flour / gram flour
- 1 cups fenugreek leaves Fenugreek leaves, measure packed tightly
- ½ cups wheat flour
- ¼ cups Sooji Semolina
- 2 tablespoon oil to add to the dough
- 2 tablespoon sesame seeds white
- 1 tea spoon Ginger paste
- 1 tea spoon Sugar
- 1 tea spoon coriander powder
- ½ tea spoon Red chili powder Spicy variety or 1 teaspoon green chili paste
- ¼ tea spoon Roasted cumin seeds powder Roasted jeera powder
- ¼ tea spoon Fennel seed powder optional
- ⅛ tea spoon Turmeric
- ⅛ tea spoon Asafoetida
- 1 pinch Cooking soda
- salt
- Oil to deep fry
To temper for steamed muthiya
- 1 tablespoon oil
- ¼ tea spoon mustard
- 1 tea spoon sesame seeds
- 1 pinch Asafoetida
- curry leaves a few
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Instructions
-
Measure firstly and wash the fenugreek leaves well. Chop it roughly and then take it in a mixing bowl.
-
After that, mix with ¼ teaspoon salt and keep aside for 10 minutes.
-
Once done, you will see the leaves have left out water. (Ref note 1)
-
To it, add wheat flour, gram flour and semolina to it along with spices, asafoetida, sesame seeds, oil, sugar, ginger paste, cooking soda as well as required salt.
-
Mix well firstly, do not add water now.
-
Then add water as needed and knead to a non-sticky dough.
-
Keep aside covered for 10 minutes, not more than 15 minutes.
-
After that, knead to make it smooth. I divided into two portions.
Make deep fried fenugreek muthiya
-
Take a gooseberry sized portion of the dough firstly.
-
Then press inside your firsts to get an oblong shape. (Refer note 2)
-
Repeat furthermore to finish all the dough portions, in the same way.
-
Heat oil in a pan enough to deep fry the methi muthiya, but take care not too hot. Then slide into the oil and cook in medium heat or low heat.
-
Once bubble ceases to stir to turn the methi muthiya for even cooking from all sides.
-
Fry further till golden in colour. Finally, drain from oil over a paper towel.
Fenugreek muthiya steamed
-
Take the other part of dough and divide into two portions firstly (grease your hands).
-
Then press inside your firsts to get a large oblong shape.
-
After that, place them in a greased steamer plate.
-
Meanwhile boil water in a steamer/ vessel. Then, place the steamer plate inside.
-
Steam covered for 15 minutes or till it is cooked through inside. Check by inserting a knife or skewer inside to see if it comes out clean, indicating it's done.
-
Cool it further and slice them into thick roundels, carefully.
temper
-
Then, heat a pan with oil and splutter mustard. After that, add asafoetida, sesame seeds and curry leaves.
-
Furthermore, give it a fry and place the sliced fenugreek muthiya.
-
Roast in medium or low flame till the crust is golden and crisp.
-
Carefully flip and toast till the otherwise also gets golden in colour. Fenugreek muthiya is ready!
Videos
notes
Note 2: Just roughly shape them no need to roll smooth, let the fist impressions be there. While frying it will get smooth looks.
- Make sure to fry in low flame or medium flame to ensure the inside is cooked.
- Wait until the steamed dumplings are cooled before slicing. Otherwise it will break. Use sharpest knife.
- If you have not chopped the leaves properly, it will break while slicing.
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