Description
A Gujarat snack making fist-sized dumplings of fresh Methi (fenugreek) leaves, chickpea flour, and whole wheat flour, steamed then fragrantly pan-fried (or deep-fried).
Restaurants serving Methi Muthia
Researching
We are researching restaurants that serve this dish.
On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Methi leaves(Fenugreek)
- Chickpea flour(Besan)
- Whole wheat flour(Atta)
- Plain yogurt
- Green chilies
- Sugar
- Turmeric
- Chili powder
- Coriander
- Cumin
- White sesame
- Mustard seeds
- Salt
- Oil
Instructions
- Mix chopped fresh Methi, chickpea flour, whole wheat flour, yogurt, sugar, green chilies, turmeric, chili powder, coriander, cumin, white sesame, salt into a dough.
- Squeeze dough into small ovals (Muthia) with hands, steam for ~
- mins.
- Heat oil, temper mustard seeds and white sesame, pan-fry steamed Muthia crispy and fragrant to finish.
Learn more Spice, substitutes, tips
Key spices
Turmeric、Chili powder、Coriander、Cumin、Mustard seeds
Substitutes at Japanese supermarkets
Spinach (as a sub when Methi leaves are unavailable)
Pairing
Masala Chai、Mint Chutney
Trivia
[Hardcore] 'Muthia' means 'fist' in Gujarati. There are deep-fried recipes, but steaming then lightly pan-frying is healthier and highlights Methi's bittersweet aroma.
Eating tips & etiquette
[Unique Eating] Eat as a tea snack, or put it inside the winter veg stew 'Undhiyu' as an ingredient to absorb plenty of umami!
Allergen
Wheat, Soy, Dairy, Sesame