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Binjal Pandya

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.
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 3 -4
Course: Appetizer &amp, Snack
Cuisine: Indian
Ingredients Method Notes

Ingredients
  

  • 2 cup Methi/Fenugreek leaves Chopped
  • ½ cup Coriander/Dhaniya leaves Chopped
  • 1 ½ 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
 

  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