Methi Muthiya are a traditional snack from the state of Gujarat. As the name suggests, they are made with fresh fenugreek aka methi leaves. This is a deep fried version making them crispy and golden.
You can also make steamed methi muthia. Either way, they are easy to make and absolutely delicious. A perfect tea time snack.
About the Recipe
Gujarat is one of the few Indian states that is very popular for its snacks. They make a wide variety of farsan, which refers to salty snacks that are great to enjoy with tea or even served with meals. One of my favorite of these is Gathiya, a spicy and addictive snack made with chickpea flour.
Muthiya is one of those popular Gujarati snacks. Greens like fenugreek leaves or methi, spinach or even grated veggies are added. Chickpea flour or whole wheat flour or even jowar (sorghum) flour is used.
Muthia can be made by either steaming followed by shallow frying or by deep frying. I have tried the steamed version with this Lauki Muthiya. But I wanted to try the fried version to make Oondhiyu. Recipe is from Tarla Dalal site. If you are a methi lover, this recipe is definitely for you.
Serve these fried methi na muthiya hot for tea time with some green chutney. You can also make a simple onion, tomato gravy and add these chopped to make a simple side dish.
Ingredients:
For the details of the exact quantities of each ingredient and the list of ingredients needed, check the printable recipe card below.
The main ingredient to make these methi muthiya is Methi or fresh methi leaves. They have a earthy, slightly bitter taste which gives a delicious taste to these methi pakodi. Fresh methi leaves are key - so whenever I find a nice bunch I try to save some to make this yummy snack.
Other ingredients you need are:
- Chickpea flour aka besan
- Whole-wheat flour - jowar (sorghum) is also a great alternative.
- Turmeric, red chili powder, sugar & salt
- Ginger, green Chilies
Instructions
For the detailed instructions on how to make the recipe with exact timings, check the printable recipe card below.
Here is how to make methi muthiya recipe:
In a medium size mixing bowl, combine finely chopped methi leaves, green chilies, ginger, salt, chili powder. Add chickpea flour, whole wheat flour and mix well.
Add just enough water to a smooth, sticky dough. Using damp hands, divide the dough into 12~16 equal portions. Shape each portion into an oval shape by rolling between the palms and fingers. This is a sticky dough, lightly greasing your palm with oil before shaping will help.
Heat oil for deep frying. Gently slide the muthiya into the hot oil. Fry the muthiyas, stirring occasionally, until they turn golden brown all over. Remove with a slotted spoon onto a paper towel lined plate. Serve hot.
Expert Tips
- Do not add too much water to the dough. Too sticky batter will make forming muthiya difficult. So add only 1 tablespoon of water at a time when making the dough.
- Make sure that the oil is on medium heat to evenly cook the muthiya.
- Spinach is a great alternative to methi in this recipe. Use finely chopped spinach to make palak muthiya.
- Like any deep fried snacks, these methi muthiya are great served hot. But leftovers can be stored in an airtight container in the fridge for up to 2 days. Warm them in the microwave until heated through before serving.
You might also like
Here are some more delicious Methi recipes that you might like:
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Methi Muthiya
Ingredients
- 1 cup Fenugreek leaves, finely chopped
- 2 Green Chilies, finely chopped
- ½" Ginger piece, finely grated
- To taste Salt
- ¼ teaspoon Turmeric
- 1 teaspoon Red Chili powder
- 1 teaspoon Sugar
- 1 cup Chickpea flour (besan)
- 2 tablespoons Whole wheat flour
- As needed Water
- As needed Oil, for deep frying
Instructions
- In a medium size mixing bowl, combine finely chopped methi leaves, green chilies, ginger, salt, turmeric, chili powder and sugar. Add chickpea flour, whole wheat flour and mix well. Add just enough water to a smooth, sticky dough.
- Using damp hands, divide the dough into 12~16 equal portions. Shape each portion into an oval shape by rolling between the palms and fingers. This is a sticky dough, lightly greasing your palm with oil before shaping will help.
- Heat oil in small wok or pan on medium heat for deep frying. Gently slide muthiya into the hot oil. Depending on the size of your pan, you can fry more muthiya at the same time. Fry the muthiyas, stirring occasionally, until they turn golden brown all over. Remove with a slotted spoon onto a paper towel lined plate. Serve hot.
Notes
- Do not add too much water to the dough. Too sticky batter will make forming muthiya difficult. So add only 1 tablespoon of water at a time when making the dough.
- Make sure that the oil is on medium heat to evenly cook the muthiya.
- Spinach is a great alternative to methi in this recipe. Use finely chopped spinach to make palak muthiya.
- Like any deep fried snacks, these methi muthiya are great served hot. But leftovers can be stored in an airtight container in the fridge for up to 2 days. Warm them in the microwave until heated through before serving.
Usha Rao
Haha, even I popped muthiya in the name of taste testing, when I made oondhiyu It makes a great snack by itself.
Sapana Behl
Fried methi muthia looks absolutely delicious.
vaishali sabnani
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 .
Srivalli
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..
Suma Gandlur
I have only made the fried version so far and they make a great snack. Lovely clicks.
Kalyani
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
Srivalli Jetti
This is such a delicious snack to enjoy Pavani. Love your main pictures and the fact that you didn't have to change them..:)
Rafeeda - The Big Sweet Tooth
What a beautiful update to this post! Those muthiyas look absolutely tempting, I would love to dunk them with some tamarind chutney...
Harini Rupanagudi
I usually steam and shallow fry the muthias but the deep fried version sounds sinful.