Methi Muthiya, or methi na muthiya, is a Gujarati snack food most commonly enjoyed at tea time or as a light lunch.
Muthiya is a popular snack made from a spiced dough shaped into small dumplings, which are then either steamed or fried. Muthiya can be flavoured in different ways, I also prepare dudhi muthiya and bhaat methi na rasiya muthiya.
My version is made using whole wheat flour, bajra flour, and fresh fenugreek (methi). The result is a wholesome, earthy flavour with a hit of flavour from the methi. These muthiya are seasoned with spices and sesame seeds, making them aromatic and flavourful.
Steamed muthiya are soft and light, often tempered with mustard seeds and curry leaves, while the pan-fried version turns crispy and golden, perfect as a crunchy snack or a side with ginger tea and green chutney.
We use fried muthiya using methi to make another Gujarati winter recipe surti undhiyu.
Other recipes with methi often made in my kitchen are my methi thepla, bajra methi dhebra, methi makai na vada, baingan methi and aloo methi.
Ingredients
Be sure to check out the full recipe and exact ingredient list below in the recipe card.
Methi - I am using fresh fenugreek leaves. Frozen methi works fine too.
Flours - wholewheat flour, bajra flour (pearl millet flour) and gram flour (besan). These muthias can be prepared without bajri flour.
Oil - for moin. Use mild flavoured oil.
Ginger chilli - crushed
Spices - turmeric powder, ground cumin and coriander, red chilli powder and garam masala.
Sugar or grated jaggery
Plain sour yogurt, for vegan options use non-dairy yogurt or lemon juice.
Sesame seeds and carom seeds
Bicarbonate of soda or baking powder
Vaghar (Tadka)
Oil
Mustard seeds, cumin seeds, sesame seeds
Hing (make sure it is wheat free for gluten-free diets)
Curry leaves
Green chillies (optional)
Garnish
Kothmir - fresh cilantro/coriander leaves
Tips
Methi muthiya tastes best when made using fresh fenugreek leaves.
You must add oil whilst kneading the dough as the oil makes muthia soft.
A tablespoon of semolina or coarse ground besan provides really good texture too.
For gluten-free diets skip wholewheat flour, and instead use rice flour, millet flour or jowar flour and besan.
Storage
Store leftover muthiya in an airtight container and keep refrigerated for up to 2 days. Reheat in the microwave or stovetop.
Muthiya freeze very well. After cutting them into slices place them on a baking tray in a single layer. Leave the tray in the freezer until they freeze, then put them in a zip lock bag or airthight container.
To eat, complete the tempering directly with frozen muthiya and cook until piping hot.
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📖 Recipe
Bajri Methi Muthia (Steamed Muthiya)
Equipment
- Steamer
Ingredients
- 3 cup methi fresh fenugreek leaves
- 1 cup wholewheat flour chapati flour
- 1 cup pearl millet flour bajre ka atta
- ¼ cup gram flour chane ka atta
- 3 tablespoon ginger-green chilli paste or crushed
- 4 tablespoon oil
- ¼ cup plain yogurt sour
- 3 tablespoon sugar or grated jaggery
- 1 tablespoon red chilli powder
- 1 teaspoon turmeric powder
- 1 tablespoon ground cuminand coriander
- ½ teaspoon garam masala optional
- ½ teaspoon baking powder or baking soda
- 1 tablespoon sesame seeds
- 1 teaspoon carom seeds ajwain
- salt
Vaghar
- 3 tablespoon oil
- 1 tablespoon mustard seeds rai
- 1 tablespoon cumin seeds jeera
- ½ teaspoon hing
- 2 tablespoon sesame seeds
- 1 sprig curry leaves
- 4 green chillies slit or round cut (optional)
Garnish
- 4 tablespoon coriander leaves
Instructions
- Wash methi and roughly chop.
- In a wide plate or mixing bowl, add all the masalas, methi, salt, sugar, yogurt, oil, sesame seeds and ginger chillies.
- Mix well.
- Add all the flours and baking soda or baking powder.
- Knead to make a soft dough that is slightly sticky. Add water as required.
- Apply a few drops of oil on your hands and divide the muthiya dough into smaller parts. Then press the dough in your fists to form a cylindrical roll.
Steam the muthiya
- Place muthiya in a greased plate that has holes. Leave a small gap between the rolls to allow for expansion.
- Prepare your steamer by adding water to the base and bring to a boil.
- Steam methi muthiya on medium-high for 15-20 minutes or until a knife inserted into the centre comes out clean.
Tempering
- Let the steamed muthia cool in the tray for 5-10 minutes before removing.
- Slice each roll into thin oval-shaped pieces.
- Heat oil in a frying pan for tempering. Add mustard seeds, cumin seeds and hing. When they start spluttering, add the curry leaves and green slit chillies (if using).
- Tip in the steamed muthiya and sauté them for few minutes or until they become golden brown and crispy at the edge.
- Sprinkle fresh chopped coriander leaves and serve.
Video
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Share on Facebook Pin This RecipeNote – This recipe has been updated from our recipe archives with new images and content, but the recipe remains the same. First published in January 2016.
Hayley Dhanecha says
The earthy bajra flour and the slight bitterness of the fresh methi work so well together in these muthiya, and once you pan fry the steamed slices with mustard seeds and curry leaves until the edges turn golden and crispy they are absolutely impossible to stop eating alongside a cup of masala chai.