This week I made Undhiyu and needed Methi Muthia for that. Truth be told, I could eat Muthia by itself and by the tons. So I try to resist temptation and keep myself away from them. However, Undhiyu is not Undhiyu without some Methi Muthia and so here we are!
There are two types of Muthia; the steamed ones and the deep-fried ones. While the steamed ones are far healthier, I prefer using the deep-fried ones in Undhiyu as they retain shape and add a crunch to it. I make steamed muthiyas as a snack to have with tea and will post that recipe soon.
How to Make Fried Methi Muthia
Makes: 15 to 20
Time: 45 Minutes
- Fresh Methi or Fenugreek – 1/2 Cup
- Atta or Wheat Flour – 1/2 Cup
- Besan or Chickpea flour – 1/4 Cup
- Green chilies – 2
- Grated Ginger – 1/2 tsp
- Turmeric – 1/4 tsp
- Red Chilli Powder – 1/2 tsp
- Sesame Seeds – 1 tsp
- Sugar – 1 tsp
- Oil – 1 tablespoons + for frying
- Salt to Taste
Method to Make Methi Muthia
- Chop the fenugreek leaves.
- Add some salt to the chopped leaves and mix well.
- Set aside for 10 minutes. It will turn slightly soggy.
- Pound or grind the chillies and ginger together to a smooth paste.
- Dry roast the sesame seeds till they start to change colour.
- Mix together the fenugreek, red chilli powder, turmeric, green chilli-ginger paste, atta, and besan.
- Add 1 tbsp oil and mix well.
- Using as little water as possible, knead the dough into a firm yet pliable ball.
- Divide the dough into 15 to 20 equal portions.
- Shape each portion into an oval.
- Over medium flame, heat enough oil to shallow fry the Methi Muthia.
- Add a few muthia at a time to the oil and fry till they are golden brown.
- Allow the Methi Muthia to cool.
- Store in an airtight container.