There are 2 ways of making Muthiyas — steamed and shallow fried or deep fried. I have tried the steamed version with this Lauki Muthiyas. But for the Oondhiyu meal I followed Tarla Dalal’s recipe for deep fried Methi muthiyas.

They are almost like our pakodas except that they are loaded with methi leaves with just a little besan (chickpea flour) and atta (wholewheat flour) for binding. They add texture and flavor to the Oondhiyu. I might have popped in a couple of the muthiyas in the name of quality testing before adding them to the final dish. So even if you are not making oondhiyu, these will make a great snack too.

Recipe from Tarla Dalal.com:

Methi Muthiya
Methi Muthiya
Yum
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Methi Muthiyas -- Gujarati fried dumplings. These are great to serve as a snack or to add to Undhiyu.
Servings Prep Time
10 muthiya 15 minutes
Cook Time
30 minutes
Servings Prep Time
10 muthiya 15 minutes
Cook Time
30 minutes
Methi Muthiya
Methi Muthiya
Yum
Print Recipe
Methi Muthiyas -- Gujarati fried dumplings. These are great to serve as a snack or to add to Undhiyu.
Servings Prep Time
10 muthiya 15 minutes
Cook Time
30 minutes
Servings Prep Time
10 muthiya 15 minutes
Cook Time
30 minutes
Ingredients
  • cups Fenugreek leaves, finely chopped
  • ½ cup Besan (Chickpea flour)
  • 2 Wholewheat flour bsp
  • 2 tbsps Oil
  • ¼ tsp Turmeric
  • 1 tsp Chili powder Red
  • 1 tsp Sugar
  • Ginger ½" piece, finely grated
  • 2 Chilies Green , finely chopped
  • To taste Salt
Servings: muthiya
Instructions
  1. In a mixing bowl, combine all the ingredients along with little water and mix well to make a smooth mixture.
  2. Divide the dough into 10~12 equal portions and shape each portion into an oval shape by rolling between the palms and fingers.
  3. Heat oil for deep frying. Fry the muthiyas on medium flame till they turn golden brown all over.
  4. Remove with a slotted spoon onto a paper towel lined plate. Serve with green chutney and ketchup or add them to oondhiyu.
Recipe Notes

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0 thoughts on “Methi Muthiya (Gujarati Fried Dumplings)”

  1. You can evenstore these muthias for a long time , use them as a snack or make a dumpling curry without going through the labour of complete muthiya . Very well made .

  2. Wow those muthiyas have turned out so well Pavani…love the texture and colour..I love muthiya and though have made these only couple of times, I still remember the taste..

  3. looks so well done ! i prefer the steamed version, altho the deep fried ones are equally delicious.. like vaishali said, these taste great in a curry too 🙂 even kadhi actually

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