Steamed Methi Muthiya: A Healthy Delicious Snack from Gujarat

Steamed Methi Muthiya | A Gujarati Snack
Steamed Methi Muthiya | A Gujarati Snack

I like making Steamed Methi Muthiya for many reasons. First, I love fresh Methi (Fenugreek leaves) and try to use it in as many ways as possible. Second, I am on a weight-loss journey and am looking for healthy yet delicious snacks. Third, this recipe yields the perfect Methi Muthiya; firm yet crumbly, spicy, and light on the stomach. What more can one ask for.

Are you a lover of Methi too? Here is a collection methi recipes for you to try.

Methi Muthiya is a popular snack in the Western Indian state of Gujarat. There are two variants of this dish: the deep-fried version and the steamed version. I have already written about the Deep-fried Methi Muthia when I used them for making Undhiyu. Today, I am writing about Steamed Methi Muthiya which is eaten a tea-time snack.

This tea-time treat is easy to make and the ingredients are most commonly found in Indian homes. While it is a dish best enjoyed fresh, you refrigerate the Muthia to make them last longer. What I love about this snack is that it is healthy, filling and delicious. I use it as my 4 PM treat and it helps me stay away from unhealthy Chaat or fried snacks.

This is also a great way to get children to eat loads of Methi, which they otherwise find bitter.

Do also try Kothimbir Vadi, Maharashtra’s answer to Gujarat’s Methi Muthiya. 🙂

How to Make Steamed Methi Muthiya

 

Steamed Methi Muthia
Steamed Methi Muthiya: A Healthy Delicious Snack from Gujarat
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Steamed Methi Muthia is a delicious and healthy snack from Gujarat made with fresh fenugreek leaves, wheat flour, and gram flour. Enjoy it with a piping hot cup of Masala Chai.
Servings Prep Time
4 People 10 Mins
Cook Time Passive Time
20 Mins 15 Mins
Servings Prep Time
4 People 10 Mins
Cook Time Passive Time
20 Mins 15 Mins
Steamed Methi Muthia
Steamed Methi Muthiya: A Healthy Delicious Snack from Gujarat
Yum
Print Recipe
Steamed Methi Muthia is a delicious and healthy snack from Gujarat made with fresh fenugreek leaves, wheat flour, and gram flour. Enjoy it with a piping hot cup of Masala Chai.
Servings Prep Time
4 People 10 Mins
Cook Time Passive Time
20 Mins 15 Mins
Servings Prep Time
4 People 10 Mins
Cook Time Passive Time
20 Mins 15 Mins
Ingredients
Ingredients for Methi Muthiya
Ingredients for Tempering
Servings: People
Instructions
Making the Dough for Methi Muthiya
  1. Chop the fenugreek leaves. Wash them and set aside to drain in a colander.
  2. Mix together atta, besan, red chilli powder, turmeric, green chilli paste, ginger paste, sesame seeds, sugar, and salt.
    Methi Muthia Ingredients
  3. Add the chopped and washed methi leaves. Mix well
    Add Chopped Washed Methi Leaves
  4. Add the lemon juice. Mix well.
    Mix Methi, Flour, and Lemon Juice
  5. Using a little water, mix to create a firm yet pliable dough.
  6. Add 1 tbsp oil. Mix well.
    Methi Muthia Dough
  7. Set aside for 5 minutes.
Making the Methi Muthiya
  1. Divide the dough into 2 halves.
  2. Roll each half into a log about 1.5" in diameter.
  3. In a pressure cooker or steamer, add enough water for a 7-10 minute steam.
  4. Bring the water to a boil.
  5. Place the rolls in a steamer or a flat colander.
    Make a Roll
  6. Steam the rolls for 7 to 10 minutes.
  7. Turn off the heat and let the rolls cool a bit.
  8. Cut the steamed rolls into 1/2" slices.
Tempering the Methi Muthiya
  1. In a pan, heat the oil.
  2. Add the mustard seeds and wait till they splutter.
  3. Add the sesame seeds, curry leaves, and hing.
  4. Stir-fry for a few seconds.
  5. Add the Methi Muthiya.
  6. With a gentle hand, stir-fry for 3 to 5 minutes till the muthia just start to change colour.
  7. Serve hot with a cup of Masala Chai.
Recipe Notes
  • Be careful not to over steam the Muthia; otherwise they will become tough.
  • You could add a pinch of cooking soda or fruit salt (Eno) to the dough. If you do choose to do this, make sure it is just a pinch.
  • I found that I did not need too much water because the moisture in the washed leaves and the lemon juice is quite sufficient to make the dough.
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Bhogichi Bhaji | A Makara Sankranti Recipe from Maharashtra

Bhogichi Bhaji, as the name suggests, is a dish made on Bhogi in Maharashtra. It is a mixed vegetable that celebrates the winter vegetables such as Paavta (Indian Lima Beans), Fresh Green Chana (Harbhara), Carrots, and more. In addition, Bhogichi Bhaji uses Peanut Powder and Sesame Powders which are warming in nature and are perfect for the season. It is to be savoured hot with Bajrichi Bhakri.

I looked at many recipes online and used this one here as the base.

What I love about this wonderful recipe is that it celebrates fresh produce much like Aviyal from Tamil Nadu, Undhiyu from Gujarat, Shukto from Bengal, and Pindi Miriyam from Andhra Pradesh.

  • This is a no-onion, no-garlic version of this famed recipe from Maharashtra.
  • Bhogi is the first day of Makara Sankranti, the 3- or 4-day festival marking the start of Uttaraayan, the 6-month auspicious period in the Hindu calendar.
  • In Andhra Pradesh, small children and babies are showered with a mix of Bhogi Pallu (a kind of ber), sugarcane, flowers, rice, and coins. It is supposed to be a blessing and brings good luck. 🙂

 

Bhogichi Bhaji from Maharashtra
Bhogichi Bhaji from Maharashtra

How to Make Bhogichi Bhaji

 

Bhogichi Bhaji Recipe | Sankranti Recipe from Maharashtra
Bhogichi Bhaji | A Makara Sankranti Recipe from Maharashtra
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Bhogichi Bhaji is a wonderful mixed vegetable made in Maharashtra for Bhogi, the first day of Sankrant,
Servings Prep Time
4 People 20 Minutes
Cook Time Passive Time
30 Minutes 1 Hour
Servings Prep Time
4 People 20 Minutes
Cook Time Passive Time
30 Minutes 1 Hour
Bhogichi Bhaji Recipe | Sankranti Recipe from Maharashtra
Bhogichi Bhaji | A Makara Sankranti Recipe from Maharashtra
Yum
Print Recipe
Bhogichi Bhaji is a wonderful mixed vegetable made in Maharashtra for Bhogi, the first day of Sankrant,
Servings Prep Time
4 People 20 Minutes
Cook Time Passive Time
30 Minutes 1 Hour
Servings Prep Time
4 People 20 Minutes
Cook Time Passive Time
30 Minutes 1 Hour
Instructions
Soak the Peanuts
  1. Soak the peanuts in warm water for about 1 hour.
Making Bhogichi Bhaji
  1. Drain the water from the soaked peanuts. Set aside.
  2. In a kadai, over medium flame, heat the oil.
  3. Add the mustard seeds.
  4. When they splutter, add cumin seeds.
  5. Turn the heat down to low.
  6. Add the curry leaves, chilli powder, turmeric powder, and hing.
  7. Turn the heat up to medium.
  8. Add the peanuts, green chana, carrots, and drumsticks
  9. Stir-fry for 2 to 3 minutes.
  10. Add the potatoes and carrots.
  11. Stir-fry for 2 to 3 minutes.
  12. Add about 1/4 cup water.
  13. Cook covered till the vegetables are just al-dente.
  14. Add the Pavta beans and brinjal.
  15. Stir-fry till the beans and brinjal is cooked.
  16. Add the Goda Masala, salt, and a few tbsp of water.
  17. Mix well and cook covered for 3 to 5 minutes.
  18. Add the tamarind pulp and a little water, if required.
  19. Mix well and cook for 2 to 3 minutes.
  20. Turn off the heat.
  21. Add the grated jaggery, peanut powder and sesame powder.
  22. Mix well.
  23. Add the grated coconut and mix with a gentle hand.
  24. Garnish with freshly chopped coriander.
  25. Serve immediately with hot rotis or Bhakri.
Recipe Notes

This bhaji tastes absolutely great with some hot Bajrichi Bhakri and Butter.

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Bhogichi Bhaji for Makar Sankrant from Maharashtra
Bhogichi Bhaji for Makar Sankrant from Maharashtra

In Maharashtra, peanuts, sesame, and jaggery play a big role in Sankrant celebrations. Here is a recipe for Til Poli which celebrates all three ingredients.

Vangyachi Bharit | Baingan Bharta from Maharashtra

I absolutely love the smoky flavour of roasted Brinjal and try to use it in as many ways as I can. One of my favourite dishes is Vangyachi Bharit,  the Maharashtrian-style Baingan Bharta.

Made with roasted eggplant, onion and tomato, and flavoured with garlic and green chillies, this dish is a great accompaniment to rotis and Bhakri. I am particularly fond of Vangyachi Bharit because it is spicy.

In Andhra, we use roasted brinjal to make Vankaya Pachi Pulusu, Kalchina Vankaya Kothimira Pachadi, and Vankaya Perugu Pachadi.

You could also try the middle-eastern Moutabal, Muttabal, or Baba Ghanoush with it.

Vangyachi Bharit | Baingan Bharta

Vangyachi Bharit | Baingan Bharta

How to Make Vangyachi Bharit | Maharashtrian Style Baingan Bharta

 

Vangyachi Bharit | Maharashtrian Style Baingan Bharta
Vangyachi Bharit | Baingan Bharta from Maharashtra
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Vangyachi Bharit is Maharashtrian Style Baingan Bharta made with roasted eggplant, tomatoes and onions. It is a great accompaniment for rotis and bhakri.
Servings Prep Time
4 People 20 Min
Cook Time Passive Time
10 Min 10 Min
Servings Prep Time
4 People 20 Min
Cook Time Passive Time
10 Min 10 Min
Vangyachi Bharit | Maharashtrian Style Baingan Bharta
Vangyachi Bharit | Baingan Bharta from Maharashtra
Yum
Print Recipe
Vangyachi Bharit is Maharashtrian Style Baingan Bharta made with roasted eggplant, tomatoes and onions. It is a great accompaniment for rotis and bhakri.
Servings Prep Time
4 People 20 Min
Cook Time Passive Time
10 Min 10 Min
Servings Prep Time
4 People 20 Min
Cook Time Passive Time
10 Min 10 Min
Ingredients
Servings: People
Instructions
Roasting the Eggplant | Brinjal
  1. Rub a few drops of oil onto the brinjal.
  2. Roast the brinjal over a medium flame.
  3. Roast the brinjal till all the skin is burnt and the brinjal collapses a bit.
  4. Rotate the brinjal every few minutes so that it is evenly roasted.
  5. Take the roasted brinjal off the flame and let it cool for about 10 mins.
  6. Peel the skin off the brinjal.
  7. Using a heavy ladle and mash the roasted brinjal a bit so that it is a coarse pulp.
  8. Add salt and mix well.
  9. Set aside.
Making the Vangyachi Bharit
  1. Heat the oil.
  2. Add the garlic and stir-fry till the garlic starts to change colour.
  3. Add the mustard seeds and wait till they splutter.
  4. Add the cumin seeds and green chillies.
  5. Stir-fry for a few seconds.
  6. Add the asafoetida and onion.
  7. Stir-fry till the onion is translucent.
  8. Add the tomato pieces.
  9. Stir-fry till the tomato is well-stewed.
  10. Add the turmeric and red chilli powder, and mix well
  11. Add the roasted brinjal pulp and mix well.
  12. Turn off the flame.
  13. Garnish with finely chopped fresh coriander leaves.
  14. Serve with Bhakri or Roti.
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Gatte ki Kadhi | Rajasthani Dahi Wali Gatte ki Sabzi

Last month I spent over a week in Rajasthan. I was in and around Udaipur, and had the time of my life. While I was there I had a version of Gatte ki Sabzi cooked largely in an onion-tomato gravy and I had posted that recipe last week.

However, I have always eaten Gatte ki Sabzi that was made in a yogurt gravy and that is what I am presenting today. This version is easier to make as it involves lesser cooking time but is just as delicious.

I also find this Gatte ki Kadhi version of the curry lighter on the stomach, and given that all the vegetable I really need is an onion, it is perfect for those days when you do not have vegetables at home or are not in a mood to eat them!

Another dry curry that needs no other vegetable apart from an onion is the Andhra Patholi.

Rajasthani Dahi ke Gatte
Rajasthani Dahi ke Gatte

How to Make Gatte ki Kadhi | Rajasthani Dahi Wali Gatte ki Sabzi

Rajasthani Gatte Ki Sabzi
Gatte ki Kadhi | Rajasthani Dahi Wali Gatte ki Sabzi
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There are many versions of Rajasthani Gatte ki Sabzi. This version is made like a Kadhi; that is, it is cooked in a Yogurt gravy. It is much lighter on the stomach than the version that uses the Onion-Tomato gravy.
Servings Prep Time
4 People 15 Mins
Cook Time
45 Mins
Servings Prep Time
4 People 15 Mins
Cook Time
45 Mins
Rajasthani Gatte Ki Sabzi
Gatte ki Kadhi | Rajasthani Dahi Wali Gatte ki Sabzi
Yum
Print Recipe
There are many versions of Rajasthani Gatte ki Sabzi. This version is made like a Kadhi; that is, it is cooked in a Yogurt gravy. It is much lighter on the stomach than the version that uses the Onion-Tomato gravy.
Servings Prep Time
4 People 15 Mins
Cook Time
45 Mins
Servings Prep Time
4 People 15 Mins
Cook Time
45 Mins
Ingredients
Ingredients for the Gatta
Ingredients for the Kadhi
Servings: People
Instructions
Making the Gatta
  1. Sieve the besan, if required.
  2. Heat 1 tsp oil and add the Ajwain to it.
  3. Add the red chilli powder, turmeric, salt, yogurt and warm oil with Ajwain to the besan.
  4. Mix well.
  5. If the dough is a bit dry, add a little lukewarm water to make a firm but pliable dough.
  6. Cover the dough and set aside for 10 minutes.
  7. Divide the dough into 4 equal parts.
  8. Roll each part into a cylinder about 1/2? in thickness.
  9. In a large vessel, boil 5-6 cups of water with about 1/2 tsp salt.
  10. When the water starts boiling, add the Gatta rolls to the water.
  11. Boil the rolls for about 5-7 minutes till they start to rise to the surface and change colour to a paler yellow. Be careful at this stage; cooking the rolls for too long will make the gatta hard.
  12. Turn off the heat.
  13. Save about 1/2 cup of water in which the gatta rolls were cooked.
  14. Drain the rest of the water from the gatta rolls.
  15. Let the boiled gatta rolls cool for about 10 minutes.
  16. Cut the rolls into 3/4? pieces and set aside.
Making the Dahi Wali Gatte ki Sabzi | Gatta Kadhi
  1. Beat the Dahi (Yogurt) till it is smooth.
  2. In a kadai, heat the oil.
  3. Add the cumin seeds and asafoetida.
  4. Stir-fry till the cumin just starts to change colour.
  5. Add the onion and 1/4 tsp salt.
  6. Stir-fry till the onion turns light brown.
  7. Add the ginger, garlic and green chillies.
  8. Stir-fry for 1-2 minutes till the raw smell of the ginger and garlic disappears.
  9. Add the red chilli powder, turmeric, coriander powder, and salt.
  10. Mix well.
  11. Add the Gatte and stir-fry for 2 to 3 minutes.
  12. Add 1/4 cup of the water in which the Gatte were cooked.
  13. Turn the heat down to low.
  14. Add the beaten yogurt and immediately mix well.
  15. Over low heat, let the gravy cook and thicken. If needed, add the rest of the reserved water.
  16. Turn off the heat.
  17. Garnish with finely chopped coriander leaves.
Recipe Notes
  • Be sure to cook the Kadhi/Yogurt gravy, on low heat. The yogurt curdles on high heat.
  • If you fear that the yogurt will curdle, mix about 1/2 tsp besan in some water and add it to the beaten yogurt.
  • For a detailed step-by-step tutorial with photos for the process to make gattas, refer the recipe for Rajasthani Gatte ki Subzi | Gatta Curry with Onion Tomato Gravy.
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Rajasthani Dahi Wali Gatte ki Sabzi