Methi Muthia is a popular breakfast recipe in the Gujarat Region of India. It can also be had as an evening snack. There are different varieties of this Muthia like Palak na Muthia, Dhudhi na Muthia etc. Methi Muthia is made with Fenugreek leaves, Wheat Flour, Chickpeas and Indian Spices.
Fenugreek (Methi) Leaves – 2 cup (Plucked, washed and tightly packed)
Whole Wheat Flour (Atta) – ½ cup
Gram Flour (Besan) – ½ cup
Semolina (Sooji/Rawa) – 2 tbsp
Roasted Sesame (Till) – 1 ½ tbsp
Grated Ginger – 1 tsp
Green Chilli – 2 crushed
Turmeric (Haldi) Powder – ¼ tsp
Chilli Powder – ½ tsp
Coriander (Dhania) Powder – ½ tsp
Sugar – 2 tsp
Lemon Juice – 2 tsp
Oil – 2 tbsp
Curd – 3 tbsp
Water – as required
Salt to taste
Oil for deep frying
Pluck the Fenugreek Leaves and soak it in water for 10 minutes. Clean the leaves in a colander with lots of running water.
Take all the ingredients including the Fenugreek Leaves in a bowl except the curd and oil for frying. Mix well.
Add curd as required and knead it into a soft tough.
Make small round or oblong shaped balls with greased hand.
Heat oil in a pan. Drop the Muthias gently into the hot oil. Keep turning them at intervals with a slotted spatula and fry till they become crisp and brown on all sides.
Adjust the flame so that they become brown on the outside and are also cooked inside. Transfer and spread on a paper napkin so that extra oil is absorbed.
Serve with Mint Chutney.