Methi Muthiya Recipe- Steamed or Fried Indian Snack

Last Updated on 6 months ago by Neha Deshmukh

Methi Muthiya Recipe – Steamed or Fried Indian Snack

Hey everyone! If you’re anything like me, you love a good, comforting snack with your evening chai. And let me tell you, these Methi Muthiya are exactly that – little bites of happiness packed with flavour. I first made these when I was craving something warm and savoury, and honestly, they’ve become a regular in my kitchen ever since. They’re perfect for a rainy day, a get-together with friends, or just when you need a little pick-me-up.

Why You’ll Love This Recipe

These aren’t just any snack; Methi Muthiya are a delightful blend of healthy and delicious. They’re packed with the goodness of fenugreek leaves (methi), and you get to choose how you want to enjoy them – steamed for a lighter bite, or fried for that extra bit of indulgence! Plus, they’re surprisingly easy to make, even if you’re not a seasoned cook.

Ingredients

Here’s what you’ll need to whip up a batch of these beauties:

• 2 cups besan (gram flour) – about 200g
• 2.5 cups finely chopped methi leaves – about 60g (packed)
• 1 teaspoon salt – about 6g
• 2 teaspoons sugar – about 10g
• 2 tablespoons fine rava or sooji (cream of wheat) – about 15g
• 2 teaspoons white sesame seeds – about 10g
• 1 teaspoon turmeric powder – about 4g
• 1 teaspoon coriander powder – about 5g
• 1 teaspoon cumin powder – about 5g
• 0.5 teaspoon red chili powder – about 2g (adjust to taste!)
• 2 tablespoons ginger-green chili paste – about 30g
• 0.25 teaspoon baking soda – about 1g
• 2 tablespoons lemon juice – about 30ml
• 1 tablespoon water (plus more if needed) – about 15ml

Ingredient Notes

Let’s talk ingredients for a sec! Methi leaves are a powerhouse of nutrients – they’re great for digestion and are believed to help manage blood sugar levels. You can find them at most Indian grocery stores, or even grow your own!

Now, about the spice level. I like a little kick, so I use 0.5 tsp of chili powder, but feel free to adjust it to your preference. Some families in Rajasthan love a really spicy muthiya, while Gujarati versions tend to be milder.

And don’t underestimate the sooji! It adds a lovely texture to the muthiya, making them slightly crispy on the outside and soft on the inside.

Step-By-Step Instructions

Alright, let’s get cooking!

1. In a mixing bowl, combine the besan, chopped methi leaves, salt, sugar, sooji, sesame seeds, turmeric powder, coriander powder, cumin powder, and red chili powder. Give it all a good mix.
2. Add the ginger-green chili paste, baking soda, and lemon juice. Mix well. This is where things start to smell amazing!
3. Now, slowly add the water, one tablespoon at a time, and knead the dough until it’s smooth and comes together. You might need a little more or less water, depending on the moisture content of the methi leaves.
4. Let the dough rest for 15-20 minutes. This allows the flavours to meld and the dough to become easier to work with.
5. Shape the dough into 4-5 inch cylindrical rolls. They don’t have to be perfect – rustic is charming!
6. For Steaming: Grease a tray and place the rolls on it. Steam in a pan with boiling water for 10-12 minutes. A toothpick inserted into the centre should come out clean.
7. For Frying: Heat oil for shallow or deep frying. Shape the dough into smaller rolls and fry until golden brown. Drain on paper towels.
8. For Tempering (for steamed muthiya): While the steamed muthiya are cooling, heat a little oil in a pan. Add mustard seeds, sesame seeds, curry leaves, and asafoetida. Once the mustard seeds splutter, add the sliced muthiya and sauté for 2-3 minutes.

Expert Tips

• Don’t overknead the dough, or the muthiya can become tough.
• If you’re steaming, make sure the water is boiling vigorously before you add the tray.
• For a more intense methi flavour, you can lightly sauté the chopped methi leaves before adding them to the dough.

Variations

This recipe is super versatile! Here are a few ways to customize it:

• Steamed vs. Fried: As we’ve discussed, you can choose your cooking method! Steamed is healthier, fried is… well, fried!
• Vegan Adaptation: Use plant-based yogurt (about 2 tablespoons) instead of lemon juice for a slightly tangy flavour.
• Gluten-Free Option: Make sure your besan is certified gluten-free if you have dietary restrictions.
• Spice Level Adjustments: My friend Priya loves to add a pinch of garam masala for extra warmth.
• Gujarati/Rajasthani Adaptations: As mentioned earlier, adjust the chili powder to suit your preferred spice level. Some Gujarati families also add a pinch of hing (asafoetida) to the dough.

Serving Suggestions

These are best enjoyed hot! I love serving them with a dollop of green chutney or sweet tamarind chutney. Ketchup works in a pinch too, especially for the kids. A hot cup of masala chai is the perfect accompaniment, of course.

Storage Instructions

Leftover muthiya can be stored in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4 days. Reheat them gently in a pan or microwave before serving.

FAQs

Q: What is the best way to chop methi leaves for muthiya?

A: Finely chop the methi leaves – you don’t want big chunks! A sharp knife works best.

Q: Can I make the dough ahead of time?

A: Yes, you can! Just cover the dough and refrigerate it for up to 24 hours.

Q: What chutney pairs best with methi muthiya?

A: Green chutney is a classic pairing, but sweet tamarind chutney is also delicious.

Q: How do I adjust the sweetness level in the muthiya?

A: Simply adjust the amount of sugar you add to the dough.

Q: Can I freeze the steamed or fried muthiya?

A: You can freeze them, but the texture might change slightly. It’s best to freeze them individually on a baking sheet before transferring them to a freezer bag.

Enjoy making (and eating!) these Methi Muthiya. Let me know how they turn out in the comments below!