Methi Muthia Recipe | Perfect Evening Snack

Steamed Methi Muthia Recipe | How to make Methi Muthia | Healthy and Tasty Snack

Methi muthia is a popular Indian snack made from Methi (fenugreek leaves), Wheat flour (not completely refined), and some spices. It is shaped into small cylindrical dumplings or logs and then either fried or steamed.

Ingredients:

2 cups chopped methi (fenugreek leaves)
1 cup Wheat flor (bhaidu in gujarati)
1 teaspoon turmeric powder
1 teaspoon red chilli powder
1 teaspoon ajwain (carom seeds)
2 teaspoon sesame seeds
1/2 teaspoon sugar (Optional)
Salt to taste
2 tablespoons oil
2 small green chillies and 4-5 garlic cloves
Water (as needed)
For Tempering / Tadka: 1 tablespoon mustard seeds and 2 tablespoon oil

Instructions:

Wash the methi leaves properly to make sure there is no sand particles in it.
In a pan add 1 tablespoon oil and roast the methi leaves for 2-3 minutes. This makes the methi tender
In a mixing bowl, combine chopped fenugreek leaves, 2 cups wheat flour, 1 teaspoon turmeric powder, 1 teaspoon red chilli powder, 1 teaspoon ajwain (carom seeds) and salt (adjust the quantities as per your taste preference).
Mix all the ingredients well. The mixture should be crumbly.
Gradually add water and knead the mixture into a firm dough and keep it aside for 5 minutes.
Now divide the dough into small portions and shape them into cylindrical dumplings or logs.
You can either steam or fry the muthia.

To steam: Place the shaped muthia in a steamer and steam for about 20-25 minutes until they are cooked.
To fry: Cut the cylindrical muthia into small pieces. Heat oil in a deep frying pan and fry the muthia until they turn golden brown and crispy. remove it in a plate. Muthia are ready to serve

If you steam the methi muthia, cut the muthia in small round pieces and prepare the tadka to fry them. heat oil in a small pan, add mustard seeds and let it splutter.
Once the mustard seeds start spluttering add steams muthia into the pan
sprinkle sessame seeds and mix it well. Keep the muthia on stove for 2-3 minutes
Serve methi muthia hot with green chutney or tomato ketchup.

Methi muthia is a popular snack in the Indian states of Gujarat and Maharashtra. It is often eaten as a tea-time snack or as a side dish with meals.

Note: Some people also use Besan, Sooji and wheat flour to make methi muthia. If you prefer it you can use these ingredients and follow the rest of the steps as mentioned in this recipe.

Health benefits of methi muthia:

Fenugreek leaves (methi) used in muthia is rich in vitamins A and C, minerals, and dietary fiber.
Methi muthia is typically steamed rather than fried, making it a healthier snack option.
Fenugreek is known for its potential to help in digestion, regulate blood sugar levels and reduce cholesterol levels.

Methi muthia can be a good snack choice if you don’t eat too much of it and if you cook it in a healthier way, like steaming instead of frying. It’s made from fenugreek leaves and wheat flour, which have vitamins and fiber that are good for you. Eating methi muthia in moderation can help with digestion and keeping your blood sugar and cholesterol levels in check.