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.
- 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
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.
- 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.