Methi Muthia, also known as Muthiya, is a beloved Gujarati tea-time snack that boasts a perfect blend of taste and nutrition. This versatile dish can be prepared in two delightful ways—steamed or fried. Both methods bring out distinct flavors and textures, making Methi Muthia equally enjoyable whether you’re in the mood for something light or a bit more indulgent. The key ingredient, fenugreek leaves, imparts a unique, slightly bitter flavor that pairs beautifully with the other components of the dish.
The preparation of Methi Muthia involves combining fenugreek leaves with chickpea flour (besan) and whole wheat flour, which creates a wholesome base. The addition of spices like turmeric, chili powder, and a hint of sugar balances the bitterness of the methi leaves, resulting in a flavorful, savory snack. This combination not only enhances the taste but also provides a nutritious profile, as methi leaves are rich in vitamins, minerals, and dietary fiber.

Fenugreek, or methi, is one of those greens that is available throughout the year, making Methi Muthia a popular choice in many Gujarati households. Its availability and health benefits contribute to its frequent use in various Indian recipes, particularly in Gujarati cuisine. The ability to enjoy Methi Muthia in different forms—steamed for a healthier option or fried for a more indulgent treat—adds to its appeal and versatility.
In Gujarati homes, Methi Muthia is often served as a snack alongside tea, making it a perfect companion for a warm beverage. The steamed version is lighter and pairs well with chutneys, while the fried version is crispy and can be savored with a tangy dip or ketchup. This snack not only satisfies hunger but also showcases the traditional flavors and culinary heritage of Gujarat.

Ingredients:

For Dough
• 2 cup Methi/Fenugreek leaves Chopped
• ½ cup Coriander/Dhaniya leaves Chopped
• 1½ cup Besan/Chickpeas Flour
• ¾ cup Whole Wheat Flour or Jowar Flour Or Bajra Flour
• 2-3 tbsp Semolina/Suji
• 2-3 tbsp Yogurt
• ½ Lemon Juice or Tamarind Pulp (opt. if yogurt is not sour )
• 2 tsp Ginger Paste
• 1 tsp Green Chili Paste
• 1 tsp Garlic Paste
• 1 tsp Red Chili Powder
• 1 tsp Turmeric Powder
• 1 tsp Coriander Powder
• Pinch Of Hing/Asafetida
• Pinch Of Cooking Soda Powder (opt.)
• 1 tsp Carom Seeds
• 1 tsp Sesame Seeds
• 2-3 tsp Sugar
• 2-3 tbsp Oil
• Salt

Oil (Deep Frying For Fried Muthia)

Tempering for Steamed Muthia
• 2 tbsp Oil
• 1 tsp Mustard Seeds
• 1 tsp Sesame Seeds
• 2-3 Green Chili Slitted or Chopped
• 4-5 Curry Leaves
• 1-2 Dry Whole Red Chili
• Pinch of Asafoetida
• Chopped Coriander Leaves

Method:

Dough

1. Wash and Clean the Methi Leaves then Chop.
2. Take a large mixing bowl, add Besan, wheat flour, salt, sugar, sesame seeds, red chili powder, turmeric powder, coriander powder, green chili-ginger-garlic paste, carom seeds, semolina and mix well.
3. Add chopped Methi, coriander, yogurt, lemon juice, soda and oil, mix with your hand and make sticky but semi stiff dough, use water as required.

Steamed Methi Muthia

1. Grease the steaming tray/pan with little oil. Apply little oil on you hand palm, take a half of dough and make sausage shaped rolls from it, then place them on greased tray.
2. Boil the 1-2 cups water in steamer, place the tray/pan inside, then steam the rolls for 15-20 minutes.
3. Check them by inserting toothpick or knife, it should come out well, means done.
4. Remove from the steamer and let it be cool down, and then cut into round slices.
5. Heat oil into the pan for tempering, add mustard seeds, sesame seeds, pinch of asafoetida, dry chili, curry leaves and green chilies.
6. Add sliced Methi Muthia and sauté for few minutes on medium flame. Add chopped coriander leaves and serve with chutney or ketchup.

Fried Methi Muthia

1. Apply oil on your palm and make a thumb sized and cylinder shaped rolls from remaining dough.
2. Heat the oil in a deep pan, once oil hot enough, fry Muthias in a small batches on medium flame till all side becomes golden brown and crisp outside.
3. Remove on paper towel, fried Muthia is ready to serve any time with tea or as a snack.

Tips:

• You can use other flours in dough like Bajara (Millet), Makai (Maize).
• Muthia can be stored in a refrigerator for 2-3 days.
• You can use fried Muthia in a different kind of subji like Undhiyu.

Methi Muthia (Fenugreek Rolls)

 

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Prep time

15 mins

Cook time

15 mins

Total time

30 mins

 

Methi Muthia is all-time favorite Gujarati tea-time healthy snack. Methi Muthia is prepare in a two way, either steamed or fried, and it is equally tasty either way. Methi Muthia is made from fenugreek leaves, chickpeas flour and whole wheat flour.

Author: Binjal Pandya

Recipe type: Appetizer & Snack

Cuisine: Indian

Serves: 3-4

Ingredients

• 2 cup Methi/Fenugreek leaves Chopped
• ½ cup Coriander/Dhaniya leaves Chopped
• 1½ cup Besan/Chickpeas Flour
• ¾ cup Whole Wheat Flour or Jowar Flour Or Bajra Flour
• 2-3 tbsp Semolina/Suji
• 2-3 tbsp Yogurt
• ½ Lemon Juice or Tamarind Pulp (opt. if yogurt is not sour )
• 2 tsp Ginger Paste
• 1 tsp Green Chili Paste
• 1 tsp Garlic Paste
• 1 tsp Red Chili Powder
• 1 tsp Turmeric Powder
• 1 tsp Coriander Powder
• Pinch Of Hing/Asafetida
• Pinch Of Cooking Soda Powder (opt.)
• 1 tsp Carom Seeds
• 1 tsp Sesame Seeds
• 2-3 tsp Sugar
• 2-3 tbsp Oil
• Salt
• Oil (Deep Frying for Fried Muthia)
• Tempering for Steamed Muthia
• 2 tbsp Oil
• 1 tsp Mustard Seeds
• 1 tsp Sesame Seeds
• 2-3 Green Chili Slitted or Chopped
• 4-5 Curry Leaves
• 1-2 Dry Whole Red Chili
• Pinch of Asafoetida
• Chopped Coriander Leaves

Instructions

1. Dough
2. Wash and clean the Methi Leaves then Chop.
3. Take a large mixing bowl, add Besan, wheat flour, semolina, salt, sugar, sesame seeds, red chili powder, turmeric powder, coriander powder, green chili-ginger-garlic paste, carom seeds and mix well.
4. Add chopped Methi, coriander leaves, yogurt, lemon juice, soda and oil, mix with your hand and make sticky but semi stiff dough, use water as required.
5. Steamed Methi Muthia
6. Grease the steaming tray/pan with little oil.
7. Apply little oil on you hand palms, take a half of dough and make sausage shaped rolls from it, then place them on greased tray.
8. Boil the 1-2 cups water in steamer, place the tray/pan in the steamer and then steam the rolls for about 15-20 minutes.
9. Check them by inserting toothpick or knife, it should come out clean, means rolls are perfectly steamed.
10. Remove from the steamer and let it be cool down and then cut into round slices.
11. Heat oil into the pan for tempering, add mustard seeds, sesame seeds, pinch of asafoetida, dry chili, curry leaves and green chilies.
12. Add sliced Methi Muthia and sauté for few minutes on medium flame. Add chopped coriander leaves and serve with chutney or ketchup.
13. Fried Methi Muthia
14. Apply oil on your palm and make small-small thumb sized and cylinder shaped rolls from remaining dough.
15. Heat the oil in a deep pan, once hot enough, fry Muthia on medium flame in small batches till all side becomes golden brown.
16. Remove on paper towel, fried Muthia is ready to serve any time with tea or as a snack.

Notes

• You can use other flours in dough like Bajara (Millet), Makai (Maize).
• Muthia can be stored in a refrigerator for 2-3 days.
• You can use fried Muthia in a different kind of subji like Undhiyu.

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