Methi Muthiya (Muthia)

By DK on Feb 01, 2009
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.!:)

Basic Information
Prep Time: Under 30 min
Cook Time: Under 15 min
Yield: Makes around 10-15
Ingredients
  • 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
Method
1

Mix all the ingredients together.

Methi Muthiya
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.
Methi Muthiya
3
Deep fry them in oil until golden brown.
Methi Muthiya
4
Place them in a paper tissue to get rid of excess oil if any.
Methi Muthiya
5
Serve warm as a standalone or with chutneys.
Methi Muthiya
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23 Responses to “Methi Muthiya (Muthia)”
  1. ninette dsouza

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

  2. ninette dsouza

    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

  3. ankita

    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

  4. Candace

    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!!!!

  5. Bhiku

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

  6. rukma

    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………….as u gave me reason to make my hubby happy

  7. 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:)

  8. 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

  9. Nance

    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.

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

  11. Leticia Avierkiieva

    Dear Sir or Madam,
    My name is Leticia Avierkiieva and I am a contributor at http://www.mycitycuisine.org, 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:
    http://chefinyou.com/2009/02/muthia-recipe/
    The photo would be perfect for the article. Would you be willing to give mycitycuisine.org permission to use your photo for the project?
    If you agree to let mycitycuisine.org 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 mycitycuisine.org the right to use the photo(s) on mycitycuisine.org 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 gourmand86@yahoo.com with this request)
    PS: mycitycuisine.org is a wiki project so you are encouraged to contribute to it by sharing your knowledge of your local cuisine. Thank you.

  12. prathima

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

  13. Curry Leaf

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

  14. Madhu

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

  15. Jayashree

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

  16. Gita's Kitchen

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

  17. Gita's Kitchen

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

  18. Divya.M

    wow wonderful snack…..love the pic…

  19. DEESHA

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

  20. DK


    @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 grocery..am sure they have it in thr nags :) I am sure u will love it too….

  21. Nags

    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!

  22. Happy cook

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

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