Methi Muthiya

These Gujarati delicacies are cooked in number of ways - I have seen them steamed, stir fried and fried. I have seen them made Vegan and without. The myriad number of variations for making Muthiyas are quite boggling but each one of them is unique in its own way. I have tried quite a lot of them but this version of mine is what I go to most often since it gets done in a jiffy and that really helps when I have sudden guests to entertain.

Mine uses curd but you can very well cut that out to make it Vegan and also I have fried the same. You can use the same dough to steam it too. If you are in a hurry,and if you have sudden guests then this version would make the best go to recipe satisfying both your purposes as a host and also keep the palate of the guests happy. I have had these in my drafts for god knows how long and noticed them just recently and had to post them pronto.!:)

  • Cook time:
  • Prep time:
  • Yields: Makes around 10-15
  • 1 cup bengal gram (chickpea flour)
  • 1 cup fenugreek leaves (methi) ( frozen works too, make sure you thaw it well before adding it and you need not add water additionally this way)
  • 1 tsp grated ginger
  • 1/2 tsp chilli powder (or as per taste)
  • 1 tsp coriander-cumin powder (Jeera-dhaniya powder)
  • 1/4 tsp turmeric
  • 1 tbsp curd (optional)
  • 1 tsp sugar
  • 1 tbsp vegetable oil
  • salt to taste

Mix all the ingredients together.

2. Bind them together to form a stiff dough. If too stiff add few tsp of water to loosen it up and if too watery, add the flours and rest of the ingredients proportionately to tighten it up. It should allow you to shape it into small sausage shaped pieces or any shape you desire.
3. Deep fry them in oil until golden brown.
4. Place them in a paper tissue to get rid of excess oil if any.
5. Serve warm as a standalone or with chutneys.

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1 Member Reviews

By Saumya on Nov 3, 2011

i made this recipe immediately after reading it as the ingredients are easily available at home .I started with the steamed version but it takes a lot of time to chew it ( 'coz of the bengal gram flour).Then i shifted to the fried version - which came out really well.Served it with imli chutney :)


By ninette dsouza on Feb 18, 2014

would like to steam them so how long do i steam and can i then shallow fry them pls let me know tkz

By ninette dsouza on Feb 18, 2014

I would like to steam them instead of frying how long do i have to steam them,and then can I shallow fry them pls let me know tkz

By ankita on Nov 25, 2013

Hi , I frquently make these Muthiyas And my family loves it. I add Very little gram floor but more WHeat flour and SOme rawa.I just do shalow frying and put it at sim for aroud 15-20 min.SO it this way it is full of NUTRITION :-D

By Candace on Sep 25, 2013

I love your website. This has been my fav site for 4 days now, ever since I found the jam recipe for grapes. Which turned out awesome btw. Thanks so much!!!!

By Bhiku on Aug 25, 2013

Been trying to make methi muthiyas for ages. This is the best recipe yet, and so simple. Just tried my first batch - yummy !

By rukma on Jul 17, 2013

thankx my mother in low is to make it, and my husband loves it, but i was not aware of the recipe, thankx to u gave me reason to make my hubby happy

By Neeraja on May 26, 2013

Methi Muthiya...I never heard of this so i will make it today as i have fresh methi :) I am from South India so Gujarati foods are real welcome in my home:)

By bookbugg dipti on Apr 16, 2013

Waw taste is still in my mouth..just made it .n finished it also :) lovely recipe.. I never tasted homemade muthiya..and now on will not taste readymade..swear

By Nance on Mar 4, 2013

Since fresh methi leaves aren't available anywhere near where I live, would 1 1/2 Tablespoons of dried crushed kasuri methi substitute (kind of)? Thanks for your answer.

By Amisha on Jan 14, 2013

I used an image from this post and credited you and your blog on our blog, Banyan Parents, at Great work! Hope to see more recipes I can publicize thru our site.

By Leticia Avierkiieva on Aug 16, 2011

Dear Sir or Madam, My name is Leticia Avierkiieva and I am a contributor at, a wiki project. I am currently working on an article about Methi Muthiya for the project, and am in need of a photo for the article. I wanted to inquire in regards to your photo: The photo would be perfect for the article. Would you be willing to give permission to use your photo for the project? If you agree to let to use the photo, please specify the terms of permission in your reply so I can upload this photo with the correct license terms. 1.) I certify that I am the owner of the photo(s). I grant the publisher of the right to use the photo(s) on and in its companion mobile software with attribution to me as the photo owner. OR 2.) I certify that I am the owner of this photo. I release all rights of this photo and place this photo in the public domain. I thank you in advance and look forward to hearing from you. Best regards, Leticia Avierkiieva (Please reply to with this request) PS: is a wiki project so you are encouraged to contribute to it by sharing your knowledge of your local cuisine. Thank you.

By Tweets that mention Gujarati Methi Muthiya Recipe | Muthia - Indian snack recipes | Chef In You -- on Feb 19, 2011

[...] This post was mentioned on Twitter by なかじん, Maki Hasegawa. Maki Hasegawa said: @keiko_D526 @nobhyper これです! [...]

By prathima on Dec 18, 2010

:) I liked it because i heard about muthiyas but never tried thanks for this my kids loved it

By Curry Leaf on Feb 2, 2009

Lovely and again my diet resolution is going out of window :P

By Madhu on Feb 2, 2009

Love to have this, while watching tv :). Looks crunchy and delish..

By Jayashree on Feb 2, 2009

So true....India has the largest variety of snacks. This muthiya sounds so easy to make.

By Gita's Kitchen on Feb 2, 2009

They look so crispy and yummy... i should make these for parties, thanks for sharing the recipe :)

By Gita's Kitchen on Feb 2, 2009

They look so crispy and yummy... i should make these for parties, thanks for sharing the recipe :)

By Divya.M on Feb 2, 2009

wow wonderful the pic...

By DEESHA on Feb 1, 2009

soo true, Indian cuisine is soo versatile .. I have never had muthiyas .. looks delicious , Am sure i will relish this too

By DK on Feb 1, 2009

@HC : Thanks dear :) :)

@Nags : Nope, kasuri methi is different, they are dried fenugreek leaves, this is the real fenugreek itself. Usually kasuri methi is to be used in v little qnty since they are quite strong in their flavouring. So using them predominantly in this recipe is not advisable - me thinks. You might get fresh ones th @ Sngpore - or else try the frozen section in the Indian sure they have it in thr nags :) I am sure u will love it too....

By Nags on Feb 1, 2009

methi leaves are the same as kasuri methi right? I am a lil bad with North Indian ingredients :D Will kasuri methi work too? I can already imagine TH loving this snack!

By Happy cook on Feb 1, 2009

Oh yes i totally agree, indian have the most delicious and vriety of snacks, these ones look yumm delicious.