A Gujarati preparation with perfect balance of flavours and textures! The crunch of fenugreek leaves, fried mustard seeds, sesame seeds and curry leaves alongwith the soft muthia… a great way to start the day! And if you end up liking this recipe, which am sure you would, do try doodhi muthia recipe also.
This is methi muthia. Fenugreek leaves are the main ingredient here but you can replace or add vegetables of your choice. Be it carrot, cabbage, coconut (did you observe that? No… no… you need not add only those vegetables that start with C, you can add other too) for example bottle gourd etc. You can even play with the flavours. I have added ginger chili paste. You can also add some garlic paste. I have used whole wheat flour, chickpeas flour and little semolina. Feel free to use any other flour such as millet (bajra) or maize (makka). I have prepared the steamed version. You can also make the deep fried ones.
1. Wash and chope 2 cups of fenugreek leaves (methi)
2. In a large mixing bowl, add 1 cup besan, 1 cup wheat flour, 2 tbsp sooji, salt to taste, 2-3 tsp sugar, 1 tsp sesame seeds (til), 1 tsp carom seeds (ajwain), 1 tsp red chili powder, ½ tsp turmeric powder, 2 tsp green chili-ginger paste and mix well
3. Add 2 tbsp oil and mix it well
4. Add chopped Methi, 2 tbsp curd or lemon juice, mix with your hand
5. Make sticky but semi stiff dough, use water as required
6. Prepare the steamer and grease a plate. Apply little oil on your palm, take a half of dough and make logs from it, then place them on greased tray
7. Steam the rolls for 15-20 minutes
8. Check them by inserting toothpick or knife; if it comes out clean, means done
9. Remove from the steamer and let it be cool down, and then cut into pieces
10. Heat oil in a pan for tempering, add mustard seeds, sesame seeds, pinch of asafoetida and curry leaves. I did not have curry leaves today
11. Add the Methi Muthia and sauté for a couple of minutes on medium flame. Add handful of chopped coriander leaves and serve
12.Bon appetit!
PREP TIME 10 minutes
COOK TIME 15 minutes
TOTAL TIME 25 minutes
For muthia
For tempering
For garnishing
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