Methi na Muthiya Recipe | gujarati methi na muthia – one of the most popular and an all time favourite snack from gujarati cuisine
Muthia is one of the most popular dishes of Gujarati cuisine. The word “Muthia” has been derived from a Guajarati word called Muthi, meaning fist. So they are named muthia, as they are made into a cylindrical shape using the fist. The most popular ones are Dudhi (bottle gourd) na Muthia. We have already share the recipe for Dudhi na Muthia, you can read the recipe here
Today we are sharing recipe for Methi na Muthia. They are made by combining wheat flour methi (fenugreek leaves) and few spices. They are first steamed and then tempered with flavours of mustard seeds, curry leaves and other spices. If you want to make it healthier, you can skip the tempering part and can enjoy steamed muthias.
Serve muthias as a tea time snack, tiffin snack, for breakfast or even for a light dinner along with green chutney, tomato ketchup or pickle.
If you are looking for more snacks/breakfast recipes, you may like –
Methi na Muthiya Recipe | gujarati methi na muthia
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- Non-Stick Pan
Ingredients (1 cup = 240 ml)
- 2 cups methi/fenugreek leaves washed and roughly chopped
- 1 cup whole wheat flour/gehun ka atta
- ¼ cup jowar flour
- ¼ cup yellow corn flour/Makai ka atta/maize flour
- ¼ cup semolina/sooji/rava
- ¼ cup besan/gram flour
- 3-4 garlic cloves finely chopped
- 1-2 finely chopped green chillies
- an inch piece of ginger grated
- ¼ teaspoon asafoetida/hing
- ½ teaspoon turmeric powder/haldi
- ½ teaspoon coriander powder/dhania powder
- ½ teaspoon jeera/cumin powder
- salt to taste
- ½ teaspoon sugar
- 2 tablespoon oil
- 1 tablespoon ghee
- ¼ cup curd/dahi
- ½ teaspoon lemon juice
- ¼ teaspoon baking soda/eno
- water as required
For the tempering
- 1 tablespoon oil
- 1 broken dry red chili deseeded
- ½ teaspoon mustard seeds/rai
- 1-2 green chili slit
- pinch of asafoetida/hing
- 1 teaspoon dhaniya+jeera powder
- small bunch of coariander leaves chopped
- In a wide bowl, combine jowar flour, maize flour, semolina, besan, salt, hing, turmeric powder, jeera powder, dhaniya powder, chopped garlic, ginger, green chili, sugar, 1 tablespoon oil and 1 tablespoon ghee. Mix and add wheat flour.
- Then add methi leaves and mix.
- Add curd, eno and lemon juice. Knead into a soft dough adding water gradually as required.
- Apply few drops of oil on your hands and shape into cylindrical rolls
- Arrange these rolls on a greased steamer plate and steam in a steamer for 20 to 25 minutes. Turn off the heat, remove the rolls from steamer and let them come to room temperature.
- Cut the rolls into ½ inch slices and keep aside.
- For the tempering, heat the remaining 1 tablespoon oil in a non-stick pan/kadhai and add dry red chilli and mustard seeds.
- When the seeds crackle, add green chilli, asafoetida and muthia pieces. Mix well and sauté on a medium flame for 4-5 minutes or till they turn light brown in colour.
- In the end add dhaniya+jeera powder and chopped coriander leaves.
- Serve hot with green chutney, tomato ketchup or tea.