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Kathiyawadi Muthiya Makai nu shak | dhaba style muthiya nu shak | layered wheat paratha

Muthiya makai nu shak and paratha is easy to make kathiyawadi combo with all the basic ingredients from your kitchen. The sabzi is made with corn and methi (frenugeek) muthiya cooked in tomato-onion gravy. This spicy and tasty sabzi with cumin (jeera) flavor wheat paratha is love by all kinds of age groups. This winter season does make this dhaba style combo and enjoy its mouth-watering taste along with friends and family!

The key to making tasty muthiya makai nu shak and paratha at home are

For muthiya makai nu shak

  • For muthiya, once all the ingredients are combined, it has to be kneaded to a soft dough and should not be hard. Also, make small muthiya for sabzi.
  • I made curry with corn and muthiya. but you can also add veggies like green pigeon pea (tuvar), gobi, capsicum, and carrot in this curry.
  • Lastly, muthiya makai nu shak tastes great when prepared slightly spicy.

For Layered wheat paratha  

  • For paratha, I have used only wheat flour to make it more healthy and digestible.
  • I use cumin seeds (jeera) to give a nutty flavor to it, but you can add sesame seeds or some common spices to make it more flavorful.
  • Lastly, Roast paratha in ghee will enhance the flavor and taste
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Recipe Video

Kathiyawadi Muthiya Makai nu shak | dhaba style muthiya nu shak | layered wheat paratha

Author Nehas Cook Book
No ratings yet
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Course Main Course
Cuisine Indian
Servings 4 servings


For muthiya

  • 1 cup chopped methi leaves
  • ¼ cup wheat flour
  • ¼ cup gram flour - besan
  • ¼ tsp turmeric powder
  • ½ tsp red chilli powder
  • Salt to taste
  • ½ tsp green chilli paste
  • ½ tsp ginger paste
  • 1 tbsp sugar
  • 1/8 tsp baking soda
  • 1 tbsp lemon juice
  • 1.5 tbsp oil
  • Oil of deep frying

For boiling corn

  • 1 cup water
  • ¼ tsp turmeric powder
  • ½ tsp sugar
  • ¾ cup corn kernels

For muthiya makai nu shak

  • 4 tbsp oil
  • 1 tsp cumin seeds
  • Pinch of hing
  • ¾ cup chopped onion
  • 2 green chilli slits
  • ½ tsp ginger paste
  • 1 tsp kathiyawadi red chutney
  • 1 tsp kashmiri red chilli powder
  • 1 tsp coriander powder
  • ¼ tsp turmeric powder
  • ¾ cup tomato puree
  • Salt to taste
  • 2 tbsp curd
  • ½ tsp garam masala
  • 1 tsp kasuri methi
  • 1 cup hot water
  • Boiled corn kernels
  • Fried muthiya
  • Garnish with coriander leaves

For layered paratha

  • 1.5 cup for dought + ½ cup (for rolling) wheat flour
  • Salt to taste
  • 1 tbsp cumin seeds - jeera
  • 1 tbsp + 1 tsp oil
  • ½ cup water or as required
  • 2 tbsp ghee + for shallow frying
  • ¼ cup chopped coriander leaves


Making methi muthiya

  • In a mixing bowl, add chopped methi leaves and salt. Cover and keep it aside for 5-7 minutes.
  • Then remove water and chop methi leaves.
  • In a mixing bowl, add wheat flour, besan, salt, turmeric, chili powder, and oil. Mix well.
  • Add chopped methi leaves, coriander leaves, green chilli paste, ginger paste, sugar, baking soda, and lemon juice. Mix well and knead the dough for muthya. Add some water if the dough is not properly bind.
  • Grease your hand with little oil and make small round shape muthias.
  • Heat the oil to deep or shallow fry. Keep moving them around for even browning.
  • Fry till they are crisp and golden brown from all sides.
  • Then drain the extra oil using a slotted spatula and take it into wire racks. Keep it aside.

Making muthiya makai nu shak

  • Firstly, in a pan add water, corn kernels, turmeric powder, salt, and sugar. Boil corn kernels for 2-3 minutes.
  • After 2-3 minutes, sieve water from boiled corn kernels. Keep it aside.
  • Now in a pan, add oil, cumin seeds, and hing. Sauté for a minute.
  • Add chopped onion and sauté till onion become translucent.
  • Then add green chilli slits and ginger paste. Sauté it.
  • Now lower the flame, add kathiyawadi style garlic chutney, kashmiri red chilli powder, coriander powder, turmeric powder, and some water. sauté it.
  • Then add tomato puree and salt.
  • Cover and cook gravy till oil separates from the sides of the pan.
  • Add garam masala and kasuri methi. Mix well
  • Add a cup of hot water and take boil into the gravy.
  • Then add boiled corn and fried muthiya and mix well.
  • Cover and cook muthiya for 2-3 minutes, so it will absorb the gravy.
  • Lastly, sprinkle some coriander leaves and serve.

Making layered paratha

  • In a mixing bowl, add wheat flour, cumin seeds, salt, and oil. Mix well
  • Add water gradually and knead semi-soft dough. Grease its surface with oil and rest the dough for 10 minutes.
  • Divide the dough into equal parts and give it to round shape.
  • Take one dough ball, Coat the dough with dry flour and roll it out into round shape medium thick roti.
  • Apply some ghee, coriander leaves, and dry flour on its top surface and fold it into long strips.
  • Again spread ghee, coriander leaves, and dry flour on it, and again fold into a square-shaped layered pattie.
  • Coat it with dry flour and roll it out square paratha.
  • Place it on a hot tava and cook over medium flame.
  • Spread ¼ tsp ghee evenly on the surface and flip it and cook until golden brown spots appear on both sides.
  • Serve layered paratha with muthiya makai nu shak.


For muthiya makai nu shak
  • To remove the bitterness of methi, add salt to methi leaves and keep it aside for 5-7 minutes.
  • fry muthiya on medium flame.
  • at the time of boiling corn kernels, turmeric and sugar give nice color and taste.
  • cook tomatoes puree till oil separates from its sides.
  • curd provides a creamy texture for gravy.
  • add hot water to adjust the consistency of gravy.
  • cover and cook muthiya and corn with gravy so it will absorb all flavors from the gravy.
for layered wheat paratha
  • paratha dough should be semi-soft.
  • roast paratha on medium flame.
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