Methi Muthiya

Terracotta bowl with Gujarati fried snack

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

Cook Time: 30

Total Time: 45

Course: Snack

Cuisine: gujarati

Servings: Servings

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.

Nutrition

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