Recipe for Crispy Gujarati Methi Muthia

Crispy Gujarati Methi Muthiya or Methi Balls
Crispy Gujarati Methi Muthia

This is a simple to follow step-by-step Recipe for preparing at home crispy and delicious authentic Gujarati Style Methi Muthiya/Muthia. Gujarati Methi Muthia is a traditional dish from the Indian state of Gujarat, which is prepared using Methi or Fenugreek leaves and Bhajani Atta as the main ingredients.
The Methi Muthia is normally served along with the main course meals as a side dish or even as a standalone snack along with tomato sauce or Chutney.

The Marathi language version of this recipe can be seen here – Gujarati Methi Muthia

Methi Muthiya Preparation Time: 25 Minutes
Serves: 20 Muthiya Medium size

½ Cup Green Methi (chopped)
1 Cup Khamang Bhajani Atta – to prepare at home see the preparation method here- Bhajani Atta
1 Tablespoon Ginger-Garlic Paste
3-4 Green Chilies (chopped)
1 Teaspoon Coriander-Cumin Seeds Powder
¼ Teaspoon Asafetida
¼ Teaspoon Turmeric Powder
1 Teaspoon Red Chili Powder
Salt as per taste
1 Tablespoon Oil (hot)
¼ Teaspoon Fenugreek Seeds (Methi Dane)
Oil for deep-frying the Methi Muthiya

Crispy Gujarati Methi Muthiya or Methi Balls
Crispy Gujarati Methi Muthia

Wash and chop the Methi Leaves and then add the Bhajani Atta, Ginger-Garlic Paste, Green Chilies, Coriander-Cumin Seeds Powder, Asafetida, Turmeric Powder, Red Chili Powder and Salt and mix it well.
Heat the Oil in a Kadai and add the Fenugreek Seeds and pour the Oil over the Methi mixture then add some Water and prepare a Dough.
Prepare 20 equal oval size balls from the Dough and keep the balls over a strainer.
Heat the Water in a Vessel and keep the strainer over the Vessel. Cover the strainer with a stainless steel plate and steam the Methi Muthiya Dough Balls for 8-10 minutes on a medium flame. Then remove the Methi Muthiya Dough Balls from the strainer and keep them aside.
Heat the Oil in a Kadai and deep-fry the Muthiya Doug Balls until its color changes into crispy light brown.
Serve hot with Tomato Sauce.

By Sujata Nerurkar

I am an Expert Indian Chef, Food Columnist and Adviser. I write on food and recipes on my site and conduct cooking, candle making, chocolate making, dry cleaning, decoration and other art classes. The recipes and food themes given by me are unique and original and appear regularly in numerous reputed periodicals, newspapers and magazines.

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