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I am sharing a tastiest Gujarati Snack Methi Muthia. A very Healthy and Tasty Methi Muthia Recipe with Step By Step Instructions.

Rainy season is my favorite. Mesmerizing sound of rain drops, cloud clad mountains and   romantic weather. Enjoying this lovely weather with my family and friends is what I love. Hot ginger tea and pakoras add a romance in it. However, health of my family is my priority so whenever I get a chance. I try to replace fried snacks with steamed ones   Though at  times when taste wins over I do make someone’s favorite fried snacks too…

Muthias is a very favorite healthy snack (of course if it is steamed) at our home, as I do make many varieties like lauki muthiya, palak-muthia and carrot muthia. Methi Muthia is one of my favorite.  Muthiya’s are basically steamed dumplings of mix flour with the goodness of vegetables. Steamed Muthia taste best with green mint chutney but you can fry them also to make them more crunchy and delicious. I love both the versions so sharing  both the recipes.   

Steamed Methi Muthia

I do like to use more methi leaves in proportion to atta and besan which gives nice dominating methi flavor. But you can adjust as required. I have doubled the recipe just because I am making two versions. But below mentioned quantity will give you 4 serving (4 logs) of steamed muthia or 18-20 small fried muthia.  

Step By Step Recipe For Gujarati Methi Muthia:

 

Methi Muthia- A Gujarati Snack

Recipe by Minal SharmaCourse: COCKTAIL PARTY SNACKS, Gujarati cuisine
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes
Calories

300

kcal

Methi Muthia, a popular snack from Gujarati Cuisine. Methi leaves are washed, chopped and mixed with wheat flour, besan and other indian spices.

Ingredients

  • Whole wheat flour (atta) 3 cups

  • Gram flour (besan) 1 1/2 cups

  • Wheat bran 1/2 cup

  • Fenugreek leaves (methi) finely chopped 1 cup

  • Carrots grated 2 small

  • Salt to taste

  • Sugar 1 teaspoon

  • Turmeric powder 1/4 teaspoon

  • Red chilli powder 1 teaspoon

  • Green chilli paste 1/2 tablespoon

  • Garlic paste freshly made 1 teaspoon

  • Ginger paste 1 teaspoon

  • Garam masala powder 1/2 teaspoon

  • Lemon juice 1 tablespoon

  • Sesame seeds (til) roasted 1 tablespoon

  • Soda bicarbonate a pinch

  • Oil for greasing

Directions

  • First wash the methi leaves very well. I have kept them in cold water for 15 minutes, so all the dirt will settle down at the bottom, then I took leaves, squeeze extra water gently using hand and chop them.It is really important to clean green vegetables properly. 
  • Take atta, besan, salt, sugar, turmeric, chili powder with all the pastes and Mix it.
  • Add 3 tablespoons of oil. Rub it into flour with finger tips.
  • Then add washed, grated carrots, chopped fenugreek leaves and lemon juice mix 
  • again properly. 
  • Start making dough by adding little water at a time. Sometimes you might not need any water to make dough.
  • Make Steamed Muthia:
  • Take 1-2 inches of water into the steamer and let the water come to a simmer. Meanwhile grease the tray and also your hands. Divide the dough into 2 parts and make two rolls of 1 inch diameter.
  • Arrange them on greased tray. I used microwave to steam muthiya. 
  • Steam it for 17-20 minutes on gas steamer and 6-7 min in micro high in microwave steamer. Check by inserting a knife or toothpick, if it comes out clean then it is done.
  • Remove it to another plate and let it cool for 5 minutes. Then make thin slices.
  • Heat the oil for tempering. Once hot add mustard seeds, let them pop.
  • Then add sesame seeds, let them pop, add hing.
  • Immediately add sliced muthia. And sauté for few minutes and let it brown a little bit.
  • Make Fried Muthia:
  • Grease your hand with little oil and make small sized muthias like this.
  • Heat the oil to deep or shallow fry and meanwhile it is getting ready, shape all the muthias same way. While shaping them it starts to stick to your hand then wash hands, again grease and shape.
  • Now oil is hot, fry the muthias.
  • Keep moving them around for even browning. Fry till they are crisp and golden brown from all sides.
  • Then drain the extra oil using slotted spatula.
  • Remove it to the paper towel lined plate and serve hot.
  • So which one do you like more? Fried or steamed??? Take your pick, make in your kitchen and let me know how you liked it.

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