Methi Muthiya Recipe| Gujarati Fried Dumplings

Methi Muthiya are traditional fried dumplings from Gujarat. They are made with fresh fenugreek leaves and fried until crispy and golden. Perfect tea time snack.

Muthiya are one of the popular Gujarati snack. They can be made in 2 ways – either by steaming followed by shallow frying or deep fried. I have tried the steamed version with this Lauki Muthiyas. 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.

My theme for this week’s blogging marathon is ‘Snacks’. I have a few old snack recipes that I am going to revamp. Today’s post has been updated with new content and step by step photos but the main photos are from 2016.

Ingredients:

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 needed are:

• Besan (Chickpea flour)
• Whole-wheat flour
• Turmeric
• Red Chili powder
• Sugar & Salt
• Ginger
• Green Chilies

Instructions:

• Combine all the ingredients in a large mixing bowl. 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.
• Heat oil for deep frying. Gently slide the muthiya into the hot oil. Fry the muthiyas on medium flame till they turn golden brown all over.
• Remove with a slotted spoon onto a paper towel lined plate. Serve hot.

Methi Muthiya

Methi Muthiya are traditional fried dumplings from Gujarat. They are made with fresh fenugreek leaves and fried until crispy and golden. Perfect tea time snack.

Author: Pavani

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Prep Time: 15 mins

Cook Time: 30 mins

Total Time: 45 mins

Course: Snack

Cuisine: gujarati

Servings: 4 Servings

Ingredients

1x2x3x

• 1 cups Fenugreek leaves, finely chopped
• 1 cup Besan (Chickpea flour)
• ½ tbsp Wholewheat flour
• ¼ tsp Turmeric
• 1 tsp Red Chili powder
• 1 tsp Sugar
• ½" Ginger piece, finely grated
• 2 Green Chilies, finely chopped
• To taste Salt

Instructions

• Combine all the ingredients in a large mixing bowl. 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.
• Heat oil for deep frying. Gently slide the muthiya into the hot oil. Fry the muthiyas on medium flame till they turn golden brown all over.
• Remove with a slotted spoon onto a paper towel lined plate. Serve with green chutney and ketchup or add them to oondhiyu.

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.
• Leftovers can be stored in an airtight container in the fridge for up to 2 days.

How to Serve:

These are great tea time snack. So serve with green chutney and ketchup or add them to oondhiyu. Either way the methi pakoda are great to enjoy any way. I might have popped in a couple of the muthiyas in the name of quality testing. They are both addictive and delicious.

Linking to Valli’s BM# 110 and don’t forget to check out what my fellow marathoners have cooked up today.