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.
Watch this video for step by step recipe on how to make Gujarati Methi Muthia at home.
I hope you like this recipe. If you do, Please like, comment and subscribe to my youtube channel for more such delicious recipe videos 🙂
Check out more recipes:
Cholar Dal Recipe | Bengal’s Festive Sweet Bengal Gram Lentils with Coconut
What is Cholar Dal? Cholar dal is a Bengali lentil preparation made from chana dal (split Bengal gram) cooked until soft, then tempered with whole
Dabeli Recipe | Kutch’s Sweet-Spicy Stuffed Potato Street Food
Dabeli is a streetfood which almost every person falls in love with once they have it. It’s sweet, tangy, spicy at the same time. Once
Besan Chilla Recipe | Punjab’s High-Protein Savory Gram Flour Pancake
Besan chilla is an answer to busy mornings when you need something filling before school / office. What is Besan Chilla? Besan chilla is a
Sabudana Vada Recipe | Maharashtra’s Crispy Monsoon Fasting Snack
The first heavy monsoon shower always meant one thing in our house: sabudana vada evening. My mother would soak the sago pearls the night before,
Shrikhand Recipe | Gujarat’s Saffron-Cardamom Sweetened Hung Curd Dessert
Shrikhand is the the kind of dessert that needs almost no cooking, just patience and good curd, which somehow makes it feel more special. It’s
Olan Recipe | Kerala’s Onam Special Ash Gourd and Coconut Milk Curry
It’s the kind of recipe that teaches you restraint in cooking, just a few ingredients, treated gently. What is Olan? Olan is a mild, coconut
Gulab Jamun Recipe | India’s Classic Deep-Fried Milk Dumplings in Sugar Syrup
No Indian celebration feels complete without a plate of warm, syrup-soaked gulab jamuns making the rounds. I still remember the first time I made these
Aloo Paratha Recipe | Punjab’s Comforting Stuffed Potato Flatbread for Breakfast
Some mornings just call for a hot, buttery aloo paratha straight off the tawa. I still remember my grandmother rolling these out before school, the
Pani Puri Recipe | India’s Favorite Crispy, Tangy Street Food Snack
There’s a reason pani puri stalls always have a small crowd around them. One bite of that crisp shell exploding with tangy, spicy water and
Puran Poli Recipe | Maharashtra’s Festive Sweet Stuffed Flatbread
My mother says, a kitchen doesn’t smell like a celebration until it’s filled with the scent of jaggery and cardamom cooking down together. I used
Dahi Vada Recipe | Soft Lentil Dumplings in Spiced Yogurt
The first time I made dahi vada for a big family gathering, I underestimated how fast a plate of these disappears, they were gone before
Motichoor Ladoo Recipe
My aunt makes motichoor ladoo every year for Raksha Bandhan, and the smell of ghee and cardamom hitting the boondi batter is basically the sound
Kashmiri Dum Aloo Recipe | Baby Potatoes in Fragrant Yogurt Gravy
It’s one of those curries that looks simple on the plate but tastes like it took hours of love to make. What is Kashmiri Dum
Ghevar Recipe | Rajasthan’s Iconic Disc-Shaped Teej Sweet
The first time I watched my friend’s mom make ghevar in her Jodhpur kitchen, I was convinced she was doing something wrong. She poured a