Methi Muthiya (Wheat Flour And Fenugreek Dumplings) Recipe
Methi Muthiya is a classic Gujarati snack that combines the goodness of fresh fenugreek (methi) leaves with whole wheat flour, along with a blend of aromatic spices. The dumplings can be enjoyed in two delightful ways – deep-fried for that crisp and golden exterior or steamed for a healthier alternative. Methi Muthiyas are a perfect companion for a refreshing chutney or traditional Gujarati kadhi. Let’s dive into the details of how to make these savory dumplings!
Ingredients
| Ingredient | Quantity |
|---|---|
| Methi Leaves (Fenugreek Leaves) | 2 cups, washed and roughly chopped |
| Whole Wheat Flour | 1-1/2 cups |
| Salt | To taste |
| Turmeric Powder (Haldi) | 1/2 teaspoon |
| Red Chili Powder | 1 teaspoon |
| Asafoetida (Hing) | 1/2 teaspoon |
| Cumin Powder (Jeera) | 1 teaspoon |
| Ajwain (Carom Seeds) | 1 teaspoon |
| Sesame Seeds (Til Seeds) | 1 teaspoon |
| Sunflower Oil | 2 teaspoons |
| Lemon Juice | 1/2 teaspoon |
| Sugar | 1/2 teaspoon |
| Fennel Seeds (Saunf) | 2 teaspoons |
| Mustard Seeds | 1 teaspoon |
| Cumin Seeds (Jeera) | 1 teaspoon |
| Sunflower Oil | For deep frying |
Nutritional Information (per serving)
| Nutrient | Amount per serving |
|---|---|
| Calories | 190 kcal |
| Carbohydrates | 24 g |
| Protein | 4 g |
| Fat | 8 g |
| Fiber | 5 g |
| Sodium | 200 mg |
| Iron | 2 mg |
| Calcium | 45 mg |
| Vitamin A | 1200 IU |
| Vitamin C | 5 mg |
Prep Time, Cook Time, Total Time
| Prep Time | Cook Time | Total Time |
|---|---|---|
| 20 minutes | 30 minutes | 50 minutes |
Servings: 4
Cuisine: Indian
Course: Snack
Diet: Vegetarian
Instructions
Step 1: Prepare the Muthiya Dough
- In a large mixing bowl, combine the methi leaves, whole wheat flour, salt, turmeric powder, red chili powder, asafoetida, cumin powder, ajwain seeds, and sesame seeds.
- Drizzle in the sunflower oil, lemon juice, and sugar.
- Add a little water, just enough to bring the ingredients together into a dough. Be cautious not to over-knead the dough; it should be firm but not overly stiff.
Step 2: Shape the Muthiyas
- Once the dough is ready, divide it into small lime-sized portions.
- Using your hands, roll each portion into small, elongated dumplings. This is the characteristic shape of the traditional Methi Muthiyas.
Step 3: Frying the Muthiyas (Option 1 – Deep Fried Muthiyas)
- In a deep frying pan, heat enough sunflower oil over medium heat.
- Carefully add the dumplings to the oil and fry them until they become golden brown on all sides.
- Remove the fried dumplings from the oil and place them on a kitchen towel to absorb any excess oil.
- Serve hot and crispy with your choice of chutney or dip.
Step 4: Steaming the Muthiyas (Option 2 – Steamed Muthiyas)
- Lightly grease a steamer basket or strainer with a little oil.
- Place the shaped dumplings in the steamer and cook for about 12-15 minutes. You will know they are done when a knife or toothpick inserted into a muthiya comes out clean.
- Set aside the steamed muthiyas.
Step 5: Tempering the Steamed Muthiyas
- In a flat non-stick pan, heat 2 tablespoons of sunflower oil.
- Add the mustard seeds. Once they start to crackle, add the cumin seeds and fennel seeds.
- Toss the steamed muthiyas into the pan and lightly fry them until they achieve a golden crust.
Step 6: Serve
- Serve the Methi Muthiya hot with Dhaniya Pudina Chutney (Coriander Mint Chutney) or a bowl of traditional Gujarati Kadhi.
Tips for Success:
- Adjusting spice levels: If you prefer a spicier version, increase the quantity of red chili powder or add finely chopped green chilies to the dough.
- Healthier version: Opt for steaming the muthiyas instead of frying for a healthier snack option, especially if you’re watching your calorie intake.
- Storage: You can store fried muthiyas in an airtight container for up to 2 days. Reheat them in an oven or air fryer to retain their crispiness.
- Serving suggestions: Methi Muthiyas are not only a delightful snack but also a great side dish to pair with meals. They can also be added to various curries or sabzis for an extra layer of flavor.
Variation Ideas:
- Baked Methi Muthiyas: For an even healthier variation, skip both the frying and steaming and bake the dumplings at 180°C (350°F) for about 20 minutes or until golden brown. You may need to lightly brush them with oil to ensure they don’t dry out during baking.
- Lauki (Bottle Gourd) Muthiyas: Replace methi leaves with grated lauki for a variation of the classic dish.
Serving Suggestions:
- Methi Muthiyas pair excellently with a tangy chutney like Dhaniya Pudina Chutney or Tamarind Chutney.
- For a more substantial meal, serve them with a hot bowl of Gujarati Kadhi. The sourness of the kadhi balances the slight bitterness of the fenugreek leaves, creating a harmonious flavor combination.
Methi Muthiyas are a delicious way to incorporate fenugreek leaves into your diet, offering a nutrient-packed snack or side dish. Whether you prefer them crispy and fried or light and steamed, they are sure to become a favorite in your kitchen. These savory dumplings are perfect for tea-time, as a party appetizer, or as a flavorful addition to your meal.
