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Methi Muthia

Jan-13-2018
Sujata Hande-Parab
15 minutes
Prep Time
25 minutes
Cook Time
4 People
Serves
Read Instructions Save For Later

ABOUT Methi Muthia RECIPE

Fresh Fenugreek leaves has unique bitter taste, refreshing aroma and been used in many curries, bhajis, parathas, thepalas, making vade/Muthia etc. It is highly nutritious and has lots of healthy benefits. Available throughout the year in almost all locations and cooked in every household twice/thrice a week. It is popularly called as methi ki subji or methi chi bhaji. Muthia is a Gujrati cuisine. In Maharashta it is called as vadi/wadi which is been prepared using variety of leafy and green vegetables, using different types of flours. We usually use beasn or gram flour as a main ingredient, additionally sometimes we also add semolina or rice flour into it. In this recipe I have used gram flour, wheat flour, Methi Leaves seasoned with some spices. It can be transferred in airtight container and stored for 2-3 days in refrigerator and use whenever required. I usually shallow fry it and enjoy with tea, coffee.

Recipe Tags

  • Veg
  • Easy
  • Everyday
  • Gujarat
  • Shallow fry
  • Pan fry
  • Steaming
  • Breakfast and Brunch
  • Healthy

Ingredients Serving: 4

  1. Besan/gram flour – 1 cup
  2. Wheat Flour – 4tbsp
  3. Methi leaves – 3/4 cup (finely chopped and tightly packed)
  4. White Sesame seeds – ½ tbsp.
  5. Amchur Powder – 1 ½ tsp or lemon juice – 1 1/2 tsp or tamarind paste – 1 tsp
  6. Asafoetida – ½ tsp
  7. Coriander powder – ½ tsp
  8. Cumin Powder – ½ tsp
  9. Turmeric – ½ tsp
  10. Red chilli powder – ½ - 1 tsp
  11. Baking Soda – ¼ tsp
  12. Grated jaggery – 1 tsp
  13. Coarsely ground fresh ginger – 1tsp
  14. Coarsely ground green chillies – 2
  15. Salt to taste
  16. Oil – 1tbsp + 2tbsp for tempering and shallow frying
  17. Water- 1-2tbsp or as required for kneading
  18. For tempering – Curry leaves – 3-4
  19. White sesame seeds – ½ tbsp.
  20. Mustard seeds – ½ tsp
  21. Asafoetida – ¼ tsp

Instructions

  1. In a bowl take Gram flour, wheat flour, cumin, coriander powder, red chilli powder, amchur powder, salt, asafoetida, baking soda, oil, white sesame seeds, grated jaggery, coarsely ground fresh ginger and Coarsely ground green chillies. M
  2. Add finely chopped methi/Fenugreek leaves. Mix it. If you want to remove bitterness of leaves, add a pinch of salt into it. keep aside for few minutes. Rub well with fingertips and squeeze out water as much as possible.
  3. Add a tablespoon or two of water slowly at a time and make a dough. It will be little sticky.
  4. Apply some oil or water on hands. Divide it into 2-3 elongated logs, approx. 4-5 inches long and 1 inch in diameter.
  5. Arrange them on greased plate.
  6. Steam it in a steamer or presser cooker. (If using pressure cooker, cook for 3 whistles and in steamer cook it for 20-22 minutes. Check using toothpick it should come out clean.)
  7. Switch off the flame. Let pressure inside cooker come down naturally.
  8. Let it cool. cut it into a ½ inch thick slices.
  9. In a pan, heat oil. Add curry leaves. Stir for few seconds.
  10. Add mustard seeds, white sesame seeds. Let it splutter.
  11. Add asafoetia. stir it.
  12. Add sliced Muthias or vadis and fry on low flame utill golden brown and crisp.
  13. Serve hot with tea, coffee.

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