Monday, February 20, 2017

Methi Muthiya, Wheat Flour & Fenugreek Leaves Dumplings

          Every week I get a bunch of fresh methi ( fenugreek leaves, vendaya keerai ) bunch and sometimes the bunch turns out to be slightly bigger. After having used half of a big bunch for sambar or kootu, I was left with a little more leaves, which I decided to use for making these Methi Muthiya. This is again another healthy and filling Gujarati snack, I have already posted Khandvi and Dhokla and now these Methi Muthiyas join the healthy snack list. As the name suggests, we use methi leaves along with whole wheat flour and besan flour to make them and there are two ways of making them, deep fried version and the steamed version. Today's post is the steamed Methi Muthiyas, and they can be eaten as such or with some spicy chutney or sauce..

Need To Have

  • Fresh Methi Leaves - 2 cups
  • Whole Wheat Flour/ Atta - 1/2 cup
  • Besan Flour/ Gram Flour - 1/2 cup
  • Sugar - 2+1/2 teaspoons
  • Turmeric Powder - 1/4 teaspoon
  • Red Chilly Powder - 1 teaspoon
  • Green Chilly - 1 finely chopped
  • Ginger - 1", grated
  • Lemon Juice - 1 teaspoon
  • Salt - 1 teaspoon
  • Mustard Seeds - 1/4 teaspoon
  • White Sesame Seeds - 1 teaspoon
  • Asafoetida - 1/4 teaspoon

Original recipe here


          Wash, chop and keep the fenugreek leaves, about 2 cups. Take the wheat flour, gram flour, sugar, salt, turmeric and chilly powders, green chilly and ginger, add 2 tablespoons of oil and mix it into a crumbly mixture.

          To the flour mixture, add the chopped methi leaves and lemon juice and mix everything together to form  a dough, apply a little oil and keep.

          Divide into 2 portions, then greasing your hands, roll them into logs and steam them for about 20 minutes. Remove and let them cool for 5 to 10 minutes, then slice them and keep.

          Now heat some oil, add the mustard seeds and when it starts sputtering, reduce the heat, add the sesame seeds and asfoetida and mix, then finally add the sliced pieces and toast them slightly on both sides. Remove and enjoy them warm as such or with some green chutney or sweet chutney or with some tomato sauce.

Depending on the thickness of the rolls, the steaming time varies, insert a toothpick and if it comes out clean, then it's done.
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