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Crispy methi muthiya | Gujarati methi muthiya | how to make methi muthiya | muthiya recipe

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!

The key to making crispy methi na muthiya at home are
  • 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.
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Recipe video 

Crispy methi muthiya | Gujarati methi muthiya | how to make methi muthiya | muthiya recipe

Nehas Cook Book
Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Course Dry namkeen, Snack
Cuisine Indian
Servings 1 box

Ingredients
  

  • 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

Instructions
 

  • 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.

Notes

  • 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.
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