Methi Muthiya (Wheat Flour and Fenugreek Dumplings) Recipe
Methi Muthiya, a beloved traditional Gujarati snack, is the perfect combination of health and flavor. With the unique, slightly bitter taste of fenugreek (Methi) leaves, this dish packs a punch of aromatic spices and natural goodness. The dumplings are incredibly versatile — you can choose to steam them for a healthier option or deep-fry them for that indulgent, crispy bite. For a lighter version, avoid compacting the dough too tightly, and for a crispy texture, the fried version will definitely satisfy your cravings. Whether you choose to prepare them in a steamer or with an Appe Patra for shallow frying, Methi Muthiyas offer a delicious snack that’s both satisfying and nourishing.
This recipe is also easily customizable, allowing you to adjust the level of Methi flavor depending on how much flour you incorporate into the dough. The result? A delightful snack you’ll be making time and again.
Ingredients:
For the Muthiya Dough:
- 2 cups Methi Leaves (Fenugreek Leaves), washed and roughly chopped
- 1 ½ cups Whole Wheat Flour
- Salt, to taste
- ½ teaspoon Turmeric powder (Haldi)
- 1 teaspoon Red Chilli powder
- ½ teaspoon Asafoetida (Hing)
- 1 teaspoon Cumin powder (Jeera)
- 1 teaspoon Ajwain (Carom seeds)
- 1 teaspoon Sesame seeds (Til seeds)
- 2 teaspoons Oil
- ½ teaspoon Lemon juice
- ½ teaspoon Sugar
For Steamed Muthiyas:
- 2 tablespoons Oil
- 2 teaspoons Fennel seeds (Saunf)
- 1 teaspoon Mustard seeds (Rai/ Kadugu)
- 1 teaspoon Cumin seeds (Jeera)
For Fried Muthiyas:
- Oil, for deep frying
Instructions:
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Prepare the Methi Muthiya Dough:
In a large mixing bowl, combine the Methi leaves, wheat flour, salt, turmeric powder, red chilli powder, asafoetida, cumin powder, ajwain, sesame seeds, oil, lemon juice, and sugar. Begin by adding a little water at a time and mix the ingredients gently until they just come together to form a dough. Be careful not to knead the dough too much, as this will make the Muthiyas dense and heavy. The dough should be soft and pliable, but not sticky. -
Shape the Muthiyas:
Once the dough is ready, take small lime-sized portions and shape them into small elongated dumplings using the palms of your hands. These don’t have to be perfectly shaped — a rustic look adds to their charm! If you’re making steamed Muthiyas, you can make slightly larger dumplings, while smaller ones work best for frying. -
Steam the Muthiyas:
To steam the Muthiyas, prepare a steamer or a steaming vessel and bring the water to a boil. Place the shaped Muthiyas into a greased steaming tray and steam for about 15-20 minutes. Once cooked, the Muthiyas will be firm and slightly bouncy. -
Prepare the Tempering for Steamed Muthiyas:
In a small pan, heat the oil for tempering. Add the fennel seeds, mustard seeds, and cumin seeds, allowing them to splutter. Once they start popping, pour this tempering over the steamed Muthiyas, ensuring they are well-coated with the aromatic oil. -
Fry the Muthiyas:
If you prefer a crispy version, heat oil in a deep frying pan. Once the oil is hot, carefully drop the Muthiya dumplings into the hot oil and fry until golden brown and crispy on all sides. Be sure to turn them gently to ensure even frying. Once they are crisp and golden, remove them from the oil and place them on a paper towel to drain excess oil. -
Serving:
Serve your Methi Muthiyas hot with a side of tangy tamarind chutney or a cool yogurt dip for the perfect accompaniment.
Allergen Information:
- Gluten: This recipe contains whole wheat flour, making it unsuitable for individuals with gluten sensitivities or celiac disease.
- Sesame: Sesame seeds are used in the dough, so anyone with a sesame allergy should avoid this recipe.
- Mustard: Mustard seeds are used in the tempering, which may be a concern for those allergic to mustard.
Dietary Preferences:
- Vegetarian: This recipe is fully vegetarian and does not contain any animal-based ingredients.
- Vegan: For a vegan variation, replace the oil used in the dough and tempering with vegetable oil and ensure the chutney served with the dish is dairy-free.
- Healthy Option: Steamed Muthiyas are a healthier choice compared to fried ones. They offer a nutritious snack without compromising on taste, making them a great addition to a balanced diet.
Tips for Perfect Methi Muthiyas:
- Don’t Overwork the Dough: To ensure light, fluffy dumplings, avoid over-kneading the dough. The goal is to mix the ingredients just enough for them to come together.
- Adjust the Flour: If you prefer a stronger Methi flavor, reduce the amount of wheat flour. A more intense Methi taste can sometimes be overpowering, so it’s essential to strike the right balance.
- Steaming vs. Frying: If you’re looking for a healthier option, go for steaming. Steamed Muthiyas retain more nutrients, while fried Muthiyas offer that irresistible crispy texture, perfect for indulgence.
- Tempering Makes All the Difference: The tempering for the steamed Muthiyas enhances the flavor profile of the dish with warm, aromatic spices. Don’t skip this step, as it makes a world of difference to the final taste.
- Appe Patra for Shallow Frying: If you don’t want to deep fry, use an Appe Patra (a special pan with small round indentations) to shallow fry the Muthiyas. This will give them a crispy exterior while reducing the amount of oil used.
Conclusion:
Methi Muthiyas are a delightful snack that blends the bitterness of fenugreek with an array of aromatic spices, offering a tasty, nutritious treat for any occasion. Whether you choose to steam them for a healthier alternative or fry them for that satisfying crunch, this versatile recipe can easily be customized to suit your preferences. Serve with a chutney or yogurt dip for a refreshing twist. With a perfect balance of flavors, Methi Muthiyas are a great addition to any snack menu, bringing a touch of Gujarat to your table.
