Methi Muthia
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Methi Muthia

Methi Muthia is an all time favorite Gujarati (fried or steamed) snack made using tons of fresh methi leaves, besan flour and spices, and is typically enjoyed with a hot cup of tea!  It is also soaked into and enjoyed with Undhiyu, another signature Gujarati curry dish made using winter vegetables.

Course Snack
Cuisine Gujarati, Indian
Keyword Gujarati, Methi, Methi Muthia, Methi Muthiya, Muthia, Muthiya, Undhiyu
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 4 people
Author Senthil Sadasivam

Ingredients

  • 2 cups Besan flour
  • ½ cup Wheat flour
  • 3 cups Methi leaves chopped
  • 2 tbsp Ginger, garlic & green chili paste
  • 1 tsp Chili powder
  • 1 tsp Coriander powder
  • 1 tsp Turmeric powder
  • 1 tsp Cumin powder
  • ½ tsp Hing powder
  • ½ tsp Garam masala
  • 1 tsp White sesame seeds
  • 1/4 tsp Ajwain seeds
  • 1 tsp Sugar
  • 2 tbsp Lemon juice
  • ½ tsp Baking soda
  • Salt to taste
  • 3 tbsp Oil

Instructions

  1. Mix all listed ingredients using hand without adding any water, the moisture from the chopped methi leaves, ginger garlic green chili paste and lemon juice maybe enough to make the dough.

  2. Let the dough rest for about 10 mins, and then mix well again. The dough consistency has to be like chapathi dough. Add water or besan flour and mix well to get the desired consistency.

  3. Grease your hand with oil and shape the muthias into cylindrical shape using your fist and keep them ready on a plate. If your hands get sticky, just wash your hands and grease your palm and continue shaping the muthias.

  4. You have many options on how you can cook these muthias – deep fry (done typically), steam, or you can also pan fry or air fry them into golden brown crispy consistency.

  5. If you are pan frying the muthias, take a wide non-stick pan and heat about 1 tbsp oil and fry the muthia pieces for about 10 mins or so gently turning them around for even browning.

  6. To air fry muthias, preheat the air fryer first to 390 degrees F first for 4 mins, then cook at 4 mins intervals checking and flipping the contents in between. It took me around 12 mins on my Ninja AF101 air fryer to fully cook the muthias with a slight crispier finish.

  7. You can also steam cook these muthias in a steamer basket or idli cooker for about 15 mins.

  8. Enjoy with coriander/ mint chutney and hot tea. Or use these muthias and make the awesome tasting Undhiyu.

Recipe Notes

There is no standard ratio of besan to wheat flour. The 2 cups besan, ½ cup wheat flour is the ratio I tried and liked. Some make the muthias just with besan flour. and some make them just with wheat flour with no mixing of these flours. Some use equal amounts of both flours, or more wheat flour ratio in their recipe. It is all purely your preference and liking.  Or if you are like me, you can experiment with different ratios each time and see how it turns out!