Muthiya, a Gujarati dish, is a dish made from Fenugreek leaves and whole Wheat Flour, gram flour and spices. There are two methods of making the Muthiyas – a steamed variety and a fried variety. One can adjust the proportion of Fenugreek Leaves and Flour to suit the taste. This dish can be served as a breakfast or a snack.
Coarse Wheat Flour – ¾ cup
Regular Wheat Flour – ½ cup
Besan (Bengal Gram Flour) – 3 tbsp
Fenugreek (Methi Leaves / Vendaya Keerai) – 1 cup
Salt – to suit taste
Chilli Powder – ½ tsp
Turmeric Powder – ¼ tsp
Sugar – 1 tsp
Lemon Juice – 1 tsp
Eno or Cooking Soda – ¼ tsp
Oil – 1 tbsp
Oil – for deep frying
Take all the ingredients (except the Oil for deep frying) in a mixing bowl. Mix well with the hands and start making dough by adding water little by little. If you have used larger quantity of leaves, you may not need water to make the dough.
Make sure the dough is not too thick. It must be soft dough.
Grease your hand with little Oil and make small sized round or oblong shaped Muthiyas.
Heat the Oil for frying in a deep pan. Fry the Muthiyas in hot Oil in medium flame.
Keep moving the Muthiyas around in the Oil till they turn golden brown on all sides.
Transfer the Muthiyas to a paper towel with a slotted spatula. Serve them hot with Mint Chutney or Tomato Sauce.