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Methi Muthia (Fenugreek Rolls)

Methi Muthia

Methi Muthia

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.

Methi Muthia

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.

Methi Muthia

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

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.
3.5.3208
Methi Muthia (Fenugreek Rolls) was last modified: November 13th, 2017 by Binjal's VEG Kitchen

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11/13/2017   Binjal's VEG Kitchen
  Appetizers & Snacks     appetizer, breakfast, easy, fried, green, healthy, indian, kids friendly, non fried, shallow fry, side dish, Snack, steamed, vegan
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13 Responses to “Methi Muthia (Fenugreek Rolls)”

  1. vinita / 1 Jul 2015 2:26am #

    Amazing n very easy receipes….luv ur way of cooking n presenting..
    In garlic bread instead of parsley cn v use corriander or mint or any other thing as parsley is nt readily available.

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    • Binjal's VEG Kitchen / 1 Jul 2015 6:32am #

      yes Vinita you can use coriander or mint instead of parsley…

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  2. rita / 26 Feb 2015 4:59am #

    will try

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    • Binjal's VEG Kitchen / 26 Feb 2015 9:10am #

      thnx Rita!

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  3. Meenakshi / 25 Feb 2015 12:19pm #

    Mouth watering..Superbbb…

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    Reply
    • Binjal's VEG Kitchen / 25 Feb 2015 1:10pm #

      thnx Meenakshi!

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      Reply
  4. anu / 25 Feb 2015 10:16am #

    yumm and liked the two ways…

    Cheers
    Anu @ RasA-svAda

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    • Binjal's VEG Kitchen / 25 Feb 2015 10:24am #

      thnx Dear Anu!

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      Reply
  5. Isha / 25 Feb 2015 12:34am #

    Very nice blog! Cool recipes! Keep it up!

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    Reply
    • Binjal's VEG Kitchen / 25 Feb 2015 8:10am #

      thank you Isha! 🙂

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      Reply
  6. Divya / 24 Feb 2015 11:48pm #

    wow…never heard of this … is it taste like pakoda?

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    • Binjal's VEG Kitchen / 25 Feb 2015 12:02am #

      thnx its more tasty then pakoda! try this i m sure you will love!

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