Methi Muthia is a cherished traditional snack that hails from the vibrant state of Gujarat, India. At home, we lovingly refer to it as ‘methi na muthiya’ in our native Gujarati dialect in Methi Muthia. This delightful treat is made using fresh fenugreek leaves (methi), whole wheat flour, and gram flour, seasoned with a medley of spices that lend it a distinct aroma and an earthy, savory flavor.
What makes methi muthia truly special is its versatility—not only in how it can be enjoyed, but also in the ways it can be prepared. Whether you prefer something light and healthy or crave a crispy, indulgent bite, methi muthia has a method for every palate. Today, I’m excited to share three different techniques for preparing this traditional dish: steamed, deep-fried, and air-fried.
❤️ About This Methi Muthia Recipe
Why is it called muthia? In the long time past days, it is shaped utilizing one clench hand and at that point steamed. In the Gujarati dialect, the clench hand is called muthi. Thus the title muthia.
But these days, to make it see great and satisfactory, we shape into the round and hollow log shape and no more utilize a clench hand to shape them.
Fenugreek clears out (methi) has a somewhat severe taste. And the muthia batter has a adjust of sweet and tart flavor. This sweet-tangy flavor goes idealize with the severe flavor of methi.
- Steamed adaptation: This is for the most part arranged for snacking. It tastes as well great with a cup of hot tea (or coffee). It goes well with your choice of chutney or chunda.
- Fried methi muthia: This one is for the most part made for making curry like undhiyu, tameta muthia nu shaak or papdi muthiya nu shaak. You can eat them as a snack, but I wagered steamed one tastes superior as a snack.
- Air Fryer Methi Muthia: These are fair like the fricasseed ones. Fair to cut-down the oil sum and calories, you can discuss sear them instep of deep-frying. To my shock, they came out super delightful with idealize surface – fresh and brilliant brown around the edges whereas delicate and cushy from the center (not thick at all).
🧾 Ingredient Notes
Here is the pic of the fixings to make methi muthia batter. Additionally, you’ll require oil (for deep-fried) or cooking oil spray (for air-fried). And for the steamed adaptation, you’ll require these hardening fixings (oil, mustard seeds, sesame seeds and thing).
- Fenugreek takes off (methi): Amid the winter season (at whatever point conceivable), I favor to but new methi clears out bundle. But when new is not accessible, I utilize a solidified sack. If utilizing solidified, diminish the sum as it is squeezed and compacted. I have given the sum point by point in the recipe card below.
- Sugar: The sum looks as well much, but it would be ideal if you do not skip or decrease. It gives a truly pleasant taste. Believe me, it doesn’t taste sugary sweet. The expansion of lime (lemon) juice will adjust out the flavor.
- Baking pop: It makes a super delicate and pillowy surface of methi muthia.
👩🍳 How To Make Methi Muthia Dough? (Pics)
1) Combine the Dry and Flavor Ingredients :Begin by taking a large mixing bowl. Into this, add wheat flour and besan (gram flour). Then, sprinkle in your chosen spices and flavor enhancers — turmeric powder, red chili powder, a pinch of salt, and a little sugar to balance the flavors. Add in the prepared pop (if this refers to fruit salt or a leavening agent like Eno, include it here), along with freshly grated ginger paste and finely chopped green chilies. Mix all the dry ingredients thoroughly to ensure an even distribution of spices and flavors.
2) Add Oil and Lemon Juice: Next, pour in a small amount of oil along with freshly squeezed lemon juice. Use your hands to blend the mixture, gently rubbing it between your fingers and thumb. This technique helps to incorporate the oil evenly into the flour mixture, creating a slightly crumbly texture that will later contribute to a soft and flavorful dough.
3) Mix in Fresh Methi Leaves :Now, add in the fresh fenugreek (methi) leaves. Ensure they are clean, washed, and finely chopped before mixing. Stir them well into the dough mixture so that the methi is evenly distributed, giving the final dish a fragrant aroma and a slightly bitter yet pleasant taste.
4) Presently include small water at a time and manipulate into a smooth and delicate batter. Don’t make it as well delicate something else, it gets to be as well sticky.
TIP: You may require more or less sum of water. It depends on how much water particles are cleared out in your methi takes off after washing. It moreover depends on you’re utilizing new or solidified leaves.
👩🍳 How To Steam Methi Muthia? (Pics)
Prepare the steamer: Include almost 1-1.5 inches of water to the steamer base. Let the water come to a stew. Moreover, oil the steamer plate (which has gaps in it) utilizing oil. Moreover, oil your palms.
1) Separate the mixture into two parts and make barrel molded log of 1-inch distance across. Organize them on a lubed plate keeping them a few inches separated. Allow them a few space to expand.
2) Once the water begins stewing, put the plate in the steamer. Cover it with the lid.
3) Steam for 18-20 minutes on medium warm. Check by embeddings a cut (or a toothpick) in the center and it ought to come out clean. The cooking time may change depending on the thickness of your roll.
4) Evacuate it to a plate or cutting board, let it cool for 5 minutes. At that point cut into lean slices.
5) To make a hardening, warm the oil in a pan or kadai on medium warm. Once hot include mustard seeds and let them splutter. At that point include sesame seeds, as before long as they begin to splutter include hing.
6) Promptly include cut methi muthia, saute for few minutes. At that point flip or hurl them and cook another side as well. They ought to be marginally browned and fresh up.
👩🍳 How To Make Methi Muthia? (Deep-Fried)
1) Oil your palm with oil and take around 2 teaspoons of parcel, shape into little oval-shaped dumplings. Amid the half-way through of forming handle, the mixture may begin to adhere. Wash the hands, oil once more and shape.
2) Rehash the same and keep them on a plate in a single layer. Interim, warm the oil in a pan on medium warm for profound frying.
3) Once the oil is hot, carefully drop muthias into it. You require to broil in batches.
4) Keep moving and searing until they are brilliant brown from all sides.
5) Presently utilizing a opened spoon, deplete the abundance oil and expel them.
6) Keep on a paper-towel lined plate and sear the rest of them.
👩🍳 Air Fryer Methi Muthia Recipe (Pics)
Shape them as said over in the browned strategy. Preheat your discuss fryer to 400°F (200°C) for 5 minutes.
1) Organize the shaped methi muthia into the discuss fryer plate. Splash it softly with cooking oil spray.
2) Discuss broil for 10 minutes. Midway through open and grant it a shake for indeed browning all the sides. This time may shift depending on the estimate of your muthiya.
I am truly upbeat with the discuss fryer methi muthia comes about. They were pleasantly brilliant brown and fresh with delicate, pillowy from interior. These I have utilized in making undhiyu recipe.
💭 Expert Tips For Perfect Methi Muthia
- The mixture ought to be smooth however delicate. But make beyond any doubt not to make as well delicate that it gets to be super sticky and difficult to shape. By botch, if that happens at that point include small more wheat flour and mix.
- Instead of wheat flour, you can include bajra flour or jowar flour to make it gluten-free.
- Use other verdant vegetables instep of methi clears out, e.g. kale, spinach, swiss chard (intense stems expelled), collard greens, beet greens, mooli takes off, etc.
- To make it Jain, if you don’t mind skip ginger in the recipe.
🥣 Storage Instructions
- In the fridge: It remains great for 2-3 days in an hermetically sealed holder. The browned and air-fried ones will lose their freshness. But when utilizing in shaak (curry) freshness doesn’t matter, at that point you can make a day ahead and store in the fridge.
- In the cooler, It remains great for 2-3 months.
- For steamed adaptation, I cut at that point and orchestrate on the cookie plate and solidify. Once solidified, exchange to the freezer-safe ziplock sack and store. When I am prepared to eat, I make the treating, include defrosted muthia, saute and appreciate them channeling hot.
- For fricasseed, air-fried adaptations, essentially solidify in a ziplock sack. And utilize in the shaak (curry) as required.
