Methi Muthia (Fenugreek Rolls)

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. Methi is one of the green, which available almost whole year. It is a tasty and healthy dish that can be eaten with relish by diabetics. This dish is supposed to be good for keeping bowel movement regular, because it includes fenugreek.

Ingredients:

Dough
• 2 cup Methi/Fenugreek leaves
• 1½ cup Besan/Chickpeas Flour
• 1 cup Whole Wheat Flour
• 2 tbsp Semolina/Suji
• 2 tbsp Yogurt or 1 Lemon Juice
• 2 tsp Green Chili & Ginger Paste
• 1 tsp Red Chili Powder
• ½ tsp Turmeric Powder
• 1 tsp Carom Seeds
• 1 tsp Sesame Seeds
• 2-3 tsp Sugar
• 2 tbsp Oil
• Salt

Tempering for Steamed Muthia
• 2 tbsp Oil
• 1 tsp Mustard Seeds
• 1 tsp Sesame Seeds
• 4-5 Curry Leaves
• Pinch of Asafoetida
• Chopped Coriander Leaves

Oil (Deep Frying For Fried Muthia)

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, green chili-ginger paste, carom seeds, semolina and mix well. Now add oil and again mix it well.
3. Add chopped Methi, yogurt or lemon juice, mix with your hand and make sticky but semi stiff dough, use water as required.

Steamed Methi Muthia

1. 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, 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 slices.
5. Heat oil into the pan for tempering, add mustard seeds, sesame seeds, pinch of asafoetida and curry leaves.
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 you palm and make small-small cylinder shaped rolls from remaining dough.
2. Heat the oil in a deep pan, fry Muthia on medium flame till all side becomes golden brown.
3. Remove on paper towel, fried Muthia is ready to serve any time with tea or as a snack.

Tips:

• Replace yogurt by lemon juice for vegan recipe.
• 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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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

Ingredients

Dough

• 2 cup Methi/Fenugreek leaves
• 1½ cup Besan/Chickpeas Flour
• 1 cup Whole Wheat Flour
• 2 tbsp Semolina/Suji
• 2 tbsp Yogurt or 1 Lemon Juice
• 2 tsp Green Chili & Ginger Paste
• 1 tsp Red Chili Powder
• ½ tsp Turmeric Powder
• 1 tsp Carom Seeds
• 1 tsp Sesame Seeds
• 2-3 tsp Sugar
• 2 tbsp Oil
• Salt

Tempering for Steamed Muthia

• 2 tbsp Oil
• 1 tsp Mustard Seeds
• 1 tsp Sesame Seeds
• 4-5 Curry Leaves
• Pinch of Asafoetida
• Chopped Coriander Leaves

Oil (Deep Frying For Fried Muthia)

Instructions

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, green chili-ginger paste, carom seeds, semolina and mix well. Now add oil and again mix it well.
3. Add chopped Methi, yogurt or lemon juice, mix with your hand and make sticky but semi stiff dough, use water as required.

Steamed Methi Muthia

1. 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, 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 slices.
5. Heat oil into the pan for tempering, add mustard seeds, sesame seeds, pinch of asafoetida and curry leaves.
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 you palm and make small-small cylinder shaped rolls from remaining dough.
2. Heat the oil in a deep pan, fry Muthia on medium flame till all side becomes golden brown.
3. Remove on paper towel, fried Muthia is ready to serve any time with tea or as a snack.

Notes

• Replace yogurt by lemon juice for vegan recipe.
• 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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