Deep-fried Methi Muthia | Gujarati Recipe

Fried Methi Muthia | Methi Muthiya
Fried Methi Muthia | Methi Muthiya

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

  1. Fresh Methi or Fenugreek – 1/2 Cup
  2. Atta or Wheat Flour – 1/2 Cup
  3. Besan or Chickpea flour – 1/4 Cup
  4. Green chilies – 2
  5. Grated Ginger – 1/2 tsp
  6. Turmeric – 1/4 tsp
  7. Red Chilli Powder – 1/2 tsp
  8. Sesame Seeds – 1 tsp
  9. Sugar – 1 tsp
  10. Oil – 1 tablespoons + for frying
  11. Salt to Taste

Method to Make Methi Muthia 

  1. Chop the fenugreek leaves.
  2. Add some salt to the chopped leaves and mix well.
  3. Set aside for 10 minutes. It will turn slightly soggy.
  4. Pound or grind the chillies and ginger together to a smooth paste.
  5. Dry roast the sesame seeds till they start to change colour.
  6. Mix together the fenugreek, red chilli powder, turmeric, green chilli-ginger paste, atta, and besan.
  7. Add 1 tbsp oil and mix well.
  8. Using as little water as possible, knead the dough into a firm yet pliable ball.
  9. Divide the dough into 15 to 20 equal portions.
  10. Shape each portion into an oval.
  11. Over medium flame, heat enough oil to shallow fry the Methi Muthia.
  12. Add a few muthia at a time to the oil and fry till they are golden brown.
  13. Allow the Methi Muthia to cool.
  14. Store in an airtight container.