Methi Na Muthia: A Gujarati Snack Packed with Flavor and Tradition
Methi Na Muthia is a traditional Gujarati snack crafted from fenugreek leaves (methi), whole wheat flour, and chickpea flour, representing the rich culinary heritage of Gujarat. These hand-shaped dumplings can be steamed or fried, offering a versatile and delicious treat that balances earthy flavors with nutritional benefits. Packed with fiber, protein, and essential nutrients from ingredients like fenugreek, ginger, and spices, Methi Na Muthia is not just a simple snack but a cultural delicacy that plays a significant role in Gujarati cuisine. Whether enjoyed independently with chutney or as a key ingredient in complex dishes like Undhiyu, these muthias showcase the depth and creativity of traditional Indian cooking, making them a beloved dish across generations.
Ingredients
- 2 cups finely chopped methi fenugreek leaves
- 1 tbsp garlic minced or paste
- 1 tbsp ginger grated or paste
- 1 tbsp green chili paste
- ½ tsp turmeric powder
- 2 tbsp yogurt
- 1 tbsp sugar
- salt to taste
- 1 tbsp oil
- 1 ½ cups whole wheat flour
- ½ cup chickpea flour besan
- oil for frying
Instructions
- In a large mixing bowl, combine 2 cups finely chopped methi, 1 tbsp garlic, 1 tbsp ginger, 1 tbsp green chili paste, ½ tsp turmeric powder, 2 tbsp yogurt, 1 tbsp sugar, and salt to taste. Add 1 tbsp oil and mix everything well.
- Gradually add 1 ½ cups whole wheat flour and ½ cup chickpea flour to the mixture. Sprinkle in ¼ tsp hing (asafoetida) and knead until a soft, pliable dough forms. If the dough feels too dry, add a teaspoon of water at a time until it comes together.
- Grease your hands lightly with oil to prevent sticking. Take small portions of the dough and shape them into oval-shaped dumplings using your palms. Repeat until all the dough is used.
- Heat oil in a deep pan over medium heat for frying. Once the oil is hot, carefully drop the shaped muthias into the oil in small batches. Fry them until they turn golden brown and crispy on all sides. Remove with a slotted spoon and place them on paper towels to drain excess oil.
Serving Suggestions:
- Serve Methi Na Muthia hot with your favorite chutney or dipping sauce as a snack. Alternatively, use them as an ingredient in dishes like Undhiyu, where they add texture and flavor to this iconic Gujarati preparation.