Methi Muthiya (Wheat Flour And Fenugreek Dumplings) Recipe
Irresistible snack with whole wheat flour & fenugreek
The goodness of fresh Methi leaves coupled with a few other spices makes Methi Muthiyas an irresistible snack. This traditional Gujarati snack can be steamed or fried depending on your taste or dietary preference; the steamed muthiyas are good for health while the fried ones for the soul! You can also use Appe/Appam Patra for shallow frying the dumplings. For a predominant Methi flavour and taste, do not add too much flour while making the dough. The dumplings need not be perfectly shaped. Also, for lighter Muthiyas,resist the urge to press the dough too tightly, while making the dumplings.
If you like this recipe, you can also try other methi recipes such as
For the muthiya dough
- 2 cups Methi Leaves (Fenugreek Leaves) , washed and roughly chopped
- 1-1/2 cups Whole Wheat Flour
- Salt , to taste
- 1/2 teaspoon Turmeric powder (Haldi)
- 1 teaspoon Red chilli powder
- 1/2 teaspoon Asafoetida (hing)
- 1 teaspoon Cumin powder (Jeera)
- 1 teaspoon Ajwain (Carom seeds)
- 1 teaspoon Sesame seeds (Til seeds)
- 2 teaspoon Cooking oil
- 1/2 teaspoon Lemon juice
- 1/2 teaspoon Sugar For steamed muthiyas
- 2 tablespoon Cooking oil
- 2 teaspoon Fennel seeds (Saunf)
- 1 teaspoon Mustard seeds
- 1 teaspoon Cumin seeds (Jeera) For fried Muthiyas
- Cooking oil , for deep frying
How to make Methi Muthiya (Wheat Flour And Fenugreek Dumplings) Recipe
To begin making the Methi Muthiyas, firstly add all the ingredients under ‘Muthiya dough’ in a mixing bowl.
Add some water and mix till everything just comes together. Do not knead the dough too much.
Pinch small lime sized balls from the dough. Using the palm of your hands shape them into small elongated dumplings.
Heat oil in a deep fry pan and deep fry the dumplings on medium heat till they turn golden brown in colour.
Drain them on a kitchen towel to absorb the extra oil and serve them hot.
Lightly oil a strainer or steaming bowl and steam the Dumplings for about 12-15 minutes or till a knife inserted comes out clean.
In a flat non-stick pan heat the oil. Add the mustards seeds and once they crackle add the cumin and fennel seeds.
Add the steamed dumplings and fry till they turn a light golden colour.
Giving up a lucrative career tinkering with Analytical equipments, Madhuli Ajay chose to tinker in her Food lab- developing new recipes & satisfying her culinary travel cravings. She has been sharing heirloom recipes on her blog 'My Foodcourt' for the past 9 yrs. Madhuli bakes to feed her soul. Testing recipes & photographing food for a cookbook, has fuelled her food photography passion. Based in the gorgeous 'Wine Capital' of India Nashik, Madhuli also loves spending time in her little kitchen garden.