methi muthia (fried and steamed)

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Fried and baked methi muthia recipe With step by step photosMethi muthia is another favorite snack from the Gujarati cuisine.

methi muthia

Methi muthia are steamed or fried dumplings made from chickpea flour and fenugreek leaves/methi.. There are various ways of making muthia… I always make these with chickpea flour. But you can also make them with whole wheat flour, bajra (pearl millet) or jowar (sorghum) flour.

I made these a few day later after making the methi thepla. I made both versions of methi muthia, steamed and fried. I was partial to the steamed version. I just loved it plain.

steamed methi muthia

The fried methi muthia Has to be eaten when they are hot or warm. They go well with any sweet or spicy chutney… Even tomato sauce.

The Steamed muthias can be made in advance and then added to any veggie dish you make. In Gujarat they add it to one of my fav dish undhiyu… Where winter vegetables are cooked to perfection with spices and muthia… Sweet, mildly spiced and a perfect accompaniment to some rotlas… Thick bajra flour (pearl millet) flour rotis made in Gujarat.

You can also temper the muthias and then have these with any chutney or sauce. Methi muthias serve as a great snack.

fried methi muthia

Now you might ask me how I know so much about Gujarati cuisine… I have been born and brought up in Bombay… The hub of Gujarati and Maharashtrian food… I have always feasted on these regional goodies, till I left Mumbai.. At home mom would make them or we could easily get to buy them in the food shops.

When I moved to Delhi, it was a different food experience for me. I am not so fond of Punjabi food with all the ghee and butter…. Irony is that my blog is full of Punjabi recipes… Reason – 90% of the times I cook Punjabi food and hence the blog gets updated with the food I cook at home. Though I cut down drastically on the fat usage.

I have had Gujarati thalis, been to Gujarati weddings, been to Gujarati buffets…. I can go on and on… All I can say is that I just love the simplicity and deliciousness of this cuisine.

I have presented both the steamed and fried versions of methi muthia. take your pic…..

methi muthia recipe

How to make methi muthia

1: making the dough:

1: take all the besan, chopped methi leaves, salt, sugar, semolina, sesame seeds, turmeric powder, coriander powder, cumin powder, red chili powder, in a bowl.

methi muthia dough

2: mix well.

methi muthia dough

3: add ginger-green chili paste, baking soda and lemon juice. Mix the ingredients and keep aside for 15-20 minutes. The methi will release water in the meantime and then you know how much water you can add later.

methi muthia dough

4: now add water or yogurt and knead to a smooth dough. When adding water, the cup fell from my hands and extra water went into the dough. So the dough became a little sticky as you see in the pics. I let the dough stand for some time and it was alright later… There was no stickiness afterwards.

methi muthia dough

2: making the steamed methi muthia

1: take half of the dough. Shape them into sausage type rolls and place them on a greased tray.

steamed - methi muthia

2: heat water and when the water becomes hot. Place the greased tray in the pan. Cover and let the muthia steam for 10-12 minutes.

steamed - methi muthia

3: the muthia is steamed and cooked. Check with a tooth pick or knife to see for doneness. If its properly steamed then the dough will not stick to the tooth pick and will come out clean.

steamed - methi muthia

4: slice the muthia as shown in the pic below.

steamed - methi muthia

5: heat a pan or kadai and temper the ingredients for the steamed muthia. Remember the mustard seed should pop…

steamed - methi muthia

6: add the sliced steamed muthia to the tempering and fry these for 2-3 minutes on a medium flame.

steamed - methi muthia

3: making the fried methi muthia

1: make small cylindical or rectangular shaped rolls with the remaining half of the dough.

fried methi muthia

2: heat oil in a kadai or pan and shallow or deep fry the steamed muthia till golden brown and crisp.

fried methi muthia

3: drain on kitchen tissues.

fried methi muthia

Garnish with some coriander and grated coconut. Serve methi muthia warm. Serve both the muthias with some spicy or sweet chutney.

Gujarati methi muthia


If you are looking for more Gujarati recipes then do check:

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Methi muthia are steamed or fried dumplings made from gram flour and fenugreek leaves (methi).

Prep Time 20 mins

Cook Time 30 mins

Total Time 50 mins


Cuisine Gujarati, Indian

Course: Snacks


Servings 4 to 5

Units

for tempering the steamed muthia

for garnishing the steamed muthia

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