Methi Muthia, Gujarati Methi Muthia
by Tarla Dalal
methi muthia | Gujarati methi muthiya | deep fried methi muthia | with 24 amazing images.
Gujarati Methi Muthia are fist-shaped deep-fried snacks made from a dough of whole wheat flour and besan, flavoured excitingly with methi, sugar and spices.
The tongue-tickling flavour and exciting crunch of deep fried methi muthi make them very versatile – they can be enjoyed plain or added to dals, kadhis, gravies and even rice dishes to enliven a meal!
These Methi Muthia are used in the popular traditional Gujarati recipe Oondhiya and also in Sprouted Curry with Methi Muthia.
Enjoy how to make Methi Muthia | deep fried methi muthia | Gujarati methi muthiya | recipe with detailed step by step photos and video below.
Methi Muthia, Gujarati Methi Muthia recipe - How to make Methi Muthia, Gujarati Methi Muthia
Preparation Time: Cooking Time: Total Time:
Makes 15 muthias
For Methi Muthia
1 1/4 cups chopped fenugreek (methi) leaves
1/4 cup whole wheat flour (gehun ka atta)
1/4 cup besan (bengal gram flour)
1 1/2 tsp ginger-green chilli paste
1 1/4 tbsp sugar
1/2 tsp chilli powder
1/4 tsp turmeric powder (haldi)
a pinch of baking soda
1 1/2 tbsp oil
salt to taste
For methi muthia
- For methi muthia
- To make {span class="bold1"}methi muthia{/span}, combine the methi leaves and little salt in a bowl, mix well and keep aside for 5 minutes and squeeze out all the excess liquid from the methi leaves.
- Combine the methi and all the remaining ingredients in a deep bowl and knead into a soft dough, using approx. 1 tbsp of water.
- Divide the mixture into 15 equal portions and shape each portion roughly into an oval by rolling it between your palms and fingers.
- Heat the oil in a kadhai and deep-fry the muthias, a few at a time on a medium flame till they turn golden brown in colour from all the sides. Drain the {span class="bold1"}methi muthia{/span} on an absorbent paper. Serve immediately.
Methi Muthia Video by Tarla Dalal
Like Methi Muthia
- The Muthiya or Muthia are popular Gujarati savoury snacks. They are mostly steamed and very nutritious but, you can even fry the Methi Muthia to make a crispy evening snack. They can be eaten as an evening snack with tea or for breakfast. You can incorporate a myriad of vegetables, spices and flours to make muthiya recipe variations. See our methi muthia | Gujarati methi muthiya for undhiyu | deep fried methi muthia | recipe below and here are some other easy muthia recipes from our website.
Method For Methi Muthia Dough
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For preparing the Methi Muthia Dough, take a bunch of methi leaves.
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Firstly, we will clean and wash the Methi Leaves and separate the leaves from the stems.
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Further, chop the leaves.
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Transfer the chopped methi leaves in a deep bowl.
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Add little salt.
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Mix well and keep aside for 5 minutes.
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After 5 minutes, squeeze out all the excess liquid from the methi leaves. The squeezing helps to get rid of the bitterness from the fenugreek leaves. Transfer the methi leaves to a deep bowl.
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Add whole wheat flour.
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Add the besan. You can also add jowar, bajra or ragi flour to the methi muthia dough.
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Add the ginger-green chilli paste. See how to make homemade ginger green chilli paste.
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Add the sugar. It balances out all the flavours, but if you dislike then skip adding sugar.
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Add the chilli powder. If you want the methi muthiya spicier then add more chilli powder.
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Add the turmeric powder.
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Add a pinch of baking soda.
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Add oil and salt to taste. Both soda and salt help in methi muthiyas softer.
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Add approx. 1 tbsp of water. Sometimes you might require little more water.
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Combine all the ingredients.
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Knead into a soft dough. If the dough of methi muthia | Gujarati methi muthiya for undhiyu | deep fried methi muthia | is very sticky, then add little chickpea flour.
For Frying The Methi Muthiya
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Divide the mixture of methi muthia | Gujarati methi muthiya for undhiyu | deep fried methi muthia | into 15 equal portions. If you are facing difficulty then grease your hand with oil and then start shaping it.
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Shape each portion roughly into an oval by rolling Methi Muthia between your palms and fingers.
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Heat the oil in a kadhai and slide a few Methi Muthia.
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Deep-fry a few fenugreek muthiyas on a medium flame till they turn golden brown in colour from all the sides.
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Drain the Methi Muthia (Methi Muthiya) on absorbent paper to remove excess oil.
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Serve the Gujarati Methi Muthia immediately.
Oondhiya, Undhiyu
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If you like methi muthia | Gujarati methi muthiya | deep fried methi muthia then lets see which is the most popular recipe using methi muthia. The Gujarati one dish meal Oondhiya, Undhiyu is where methi muthia is used. See step by step Oondhiya, Undhiyu recipe.
| Energy | 37 cal |
| Protein | 0.9 g |
| Carbohydrates | 4.6 g |
| Fiber | 0.9 g |
| Fat | 1.7 g |
| Cholesterol | 0 mg |
| Vitamin A | 71.4 mcg |
| Vitamin B1 | 0 mg |
| Vitamin B2 | 0 mg |
| Vitamin B3 | 0.2 mg |
| Vitamin C | 1.2 mg |
| Folic Acid | 4.8 mcg |
| Calcium | 11.8 mg |
| Iron | 0.3 mg |
| Magnesium | 8.1 mg |
| Phosphorus | 16.6 mg |
| Sodium | 4.2 mg |
| Potassium | 27.1 mg |
| Zinc | 0.1 mg |
Please inform if the methi muthias can be stored in the fridge for a few weeks? Should we half cook them to store them? Is it better to freeze them? Thanks,
Can this muthia be stored as well ? And if yes then for how long ?
can we bake them in the microwave instead of frying it? please reply
This recipe is a part of oondhiya but I enjoy it with a hot cup of tea for my evening snack. The crispiness is just wow, Worth a try !!
Seems nice and tasty, but this is a recipe of Methi Muthia and in ingredients,chopped Palak is given