Methi Muthiya

Methi Muthiya


I have a few gujarati dishes, especially snacks that I have on my to try list. One of those was muthiya. It derives its name from the fact that we hold the dough in our fist and that is what muthiya refers to. It is a very simple dish but tastes very delicious. It is a great snack or even a breakfast. It also makes a great finger food for young ones and the fact that it is not deep fried, yet tasty makes it even more appealing to me. Normally, people would add some soda bicarbonate to it but I avoid it as much as possible. I have tried this dish with and without those pinches of soda bicarb and I did not find it to make much of a difference. If you do not have fenugreek leaves, use any herb of your choice, like coriander maybe. I quite liked it even without any chutney. Here is the recipe…

Handful of fenugreek leaves
½ cup wheat flour
¼ cup semolina, rava
¼ cup besan, chickpea flour
Salt to taste
½ teaspoon chilly powder
Turmeric powder
Asafoetida
Juice from one lime
1 teaspoon sesame seeds
½ teaspoon mustard seeds
Cooking oil

In a bowl mix together chopped fenugreek leaves, wheat flour, semolina, besan, salt, chilly powder, turmeric, asafoetida, lime juice and little oil and make a dough

Divide this dough into 4-5 equal balls and roll them to form cylinders about the length of your palm

Steam these cylinders for 15 minutes, cool then ut to bite size pieces

Cut them into bite size pieces while heating some oil and adding mustard seeds. Once the seeds crackle, add sesame seeds

Add the cut pieces and toss so they get coated with the tempering and also kind of shallow fry in the oil. Shallow fry is probably not the right term as you do not need even that much oil, it is more of roast them by tossing them every now and then.

Serve with green chutney or just on its own