Methi Muthiya (Muthia)
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.!:)
- 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.
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