Methi na muthia is a traditional Gujarati snack made with methi leaves, mixed flours, and regular spices. It has a sweet-tangy flavor that goes perfectly with the slightly bitter taste of methi. I shared deep-fried versions of muthiya making them crispy and golden. You can also make steamed methi muthia. Either way, they are easy to make and absolutely delicious tea-time snacks.
I share the perfect ingredient ratio and a few no-fail tips to help you to make perfect crispy methi muthiya on the first attempt. Do try this!
- Firstly, I prefer to use fresh methi leaves for muthiya. But when fresh is unavailable, you can use dry methi leaves but reduce their amount compared to fresh methi leaves.
- secondly, once all the ingredients are combined together, it has to be kneaded to a tight dough and should not be soft. also while kneading, do not add more water as the water in methi is good enough to form the dough.
- lastly, fry muthiya on low-medium flame till it becomes crisp and golden brown from both sides. Also once fried muthiya cools down store it in an air-tight container, it stays good for 8-10 days.
Crispy methi muthiya | Gujarati methi muthiya | how to make methi muthiya | muthiya recipe
- 2 cups chopped methi leaves
- 4 green chilli
- 2- inch ginger
- 2- inch green turmeric optional
- 4 tbsp curd
- Salt to taste
- ½ tsp hing
- 1 tsp red chilli powder
- 2 tbsp sugar
- 1 tbsp fennel seeds
- 3 tbsp sesame seeds
- 2 tbsp oil
- 1 cup coarse wheat flour
- ½ cup wheat flour
- ½ cup besan gram flour
- 1-2 tbsp water or as required
- Oil for deep frying
- Wash and finely chopped methi leaves. Keep it aside.
- In a mixture jar, add green chilli, ginger, green turmeric, and a pinch of salt. crush it into a coarse paste. Keep it aside.
- Then in a mixing bowl, add curd, salt, grinded paste, hing, red chilli powder, sugar, fennel seeds, sesame seeds, and oil. mix well.
- Add chopped methi leaves and mix well.
- Now add coarse wheat flour, wheat flour, and besan. Mix well.
- Then add little water and knead the tight dough for muthiya. Do not knead soft dough.
- Cover and rest the dough for 10 minutes.
- Now Grease your palm with oil and take about 2 teaspoons of portion, shape into small oval-shaped dumplings. Make all muthiya in same way.
- Then heat oil and deep fry muthiya on low-medium flame till it is slightly crisp and golden brown from both sides.
- Cool down fry muthiya and store it in air-tight container. It stays good for 8-10 days.
- Serve crispy methi muthiya with hot tea or coffee.
- you can add some kasuri methi in muthiya dough if fresh methi is unavailable.
- You can add turmeric powder instead of fresh turmeric.
- Curd gives softness and a long shelf-life to muthiya.
- Addition of some sugar balance methi bitterness and enhance the taste of muthiya
- The addition of slightly coarse flour into muthiya mixture gives crispiness to muthiya.
- Knead the tight dough for muthiya. Do not knead soft dough.
- fry muthiya on low-medium flame.