Baked and Fried Methi Muthia Recipe – Methi muthia is another favorite snack in Gujarati cuisine.
Methi muthia are fried or steamed dumplings formed from chickpea flour and methi. But you can also prepare them with whole wheat flour, bajra (pearl millet) or jowar (sorghum) flour.
I made them a few days later after making the methi thepla. I made both versions of methi muthia, fried and steamed. I had a weakness for the vapor version. I just loved it.
Fried methi muthia should be eaten hot or warm. They taste well with any sweet or spicy chutney… Even tomato sauce.
Steamed muthias can be made ahead of time and then added to any veggie dish you make. In Gujarat they add it to one of my special undhiyu dish… Where winter vegetables are cooked to perfection with muthia and spices… Soft, slightly spicy and a perfect accompaniment for some rotlas… Thick flour of bajra (pearl millet) flour rotis made in Gujarat.
Ingredients
To make dough
▢ 2 cups of besan (gram flour)
▢ 1 tablespoon of water or curd (yogurt) – add more if necessary
▢ ¼ teaspoon baking soda
▢ 2.5 cups chopped methi leaves
▢ 2 teaspoons of sugar or as needed
▢ 1 teaspoon of salt or as needed
▢ 2 tablespoons of oil
▢ 2 tablespoons of rava (sooji or cream of wheat or semolina)
▢ 2 teaspoons of white sesame seeds
▢ 1 teaspoon of turmeric
▢ 1 teaspoon ground coriander
▢ 1 teaspoon ground cumin
▢ ½ teaspoon red chili powder
▢ 2 tablespoons of lemon juice
▢ 2 tablespoons of green chili ginger paste
▢ water to steam the muthia
▢ oil for frying muthia
Also Read: Khandvi Recipe
To temper the steamed muthia
▢ 2 tablespoons of oil
▢ 1 teaspoon of white sesame seeds
▢ 1 teaspoon of mustard seeds
▢ 1 pinch of asafoetida (hing)
▢ 1 sprig of curry leaves
To garnish the steamed muthia
▢ a few chopped coriander leaves
▢ freshly grated coconut
Instructions
Preparation of the Methi Muthia dough
- Mix all the ingredients except water/yogurt.
- Keep aside for 15-20 minutes. Add water and form an even dough.
Make the steamed muthia
- From half of the dough, make long sausage-shaped rolls and place them in a greased container.
- Steam these rolls for 17 to 20 minutes or until cooked through. Once hot and cool, slice the steamed rolls.
- Temper the ingredients mentioned in the tempering list. Add the sliced muthia and for 2-3 minutes, deep fry them.
- Serve hot or warm garnished with a few chopped coriander leaves and grated coconut
Make the fried muthia
- Make small, elongated cylindrical rolls from the remaining dough.
- Heat the oil. Fry little or deep until golden brown and crispy.
- Remove them on paper towels to drain excess oil.
- Serve the methi muthia hot with a little chutney or tomato sauce.
