Gujarati Methi Muthiya is a traditional snack that brings back memories of family gatherings and festive occasions. The combination of fresh fenugreek leaves and a blend of flours creates a unique flavor that's both earthy and aromatic. The tempering adds a delightful crunch, making it irresistible. Perfect for tea-time or as a side dish, this recipe is a must-try for anyone who loves authentic Gujarati cuisine.
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In a bowl, add methi, wheat flour, besan, sooji, spices, sugar, salt, lemon juice, ajwain, and oil.
Mix well and add very little water to form a soft but firm dough.
Divide the dough and shape into oval or cylindrical muthiyas using your fists.
Steam in a greased steamer for 12–15 minutes on medium heat.
Check with a knife—if it comes out clean, they’re done.
Cool slightly and cut into bite-size pieces.
Heat oil in a pan.
Add mustard seeds, sesame seeds, hing, and curry leaves.
Add sliced muthiyas and toss gently till lightly crisp.
Garnish with fresh coriander and grated coconut (optional).
Ensure the dough is soft but firm to avoid breaking during steaming.
Use fresh methi leaves for the best flavor.
Tempering adds a delightful crunch, so don’t skip it if possible.
Serve with green chutney or ketchup for added flavor.
Can I use dried methi leaves instead of fresh?
Yes, you can use dried methi leaves, but the flavor will be slightly different. Use about half the quantity of dried methi compared to fresh.
Can I make muthiyas ahead of time?
Yes, you can steam the muthiyas and store them in the refrigerator. Temper them just before serving for freshness.
What can I serve with muthiyas?
Muthiyas pair well with green chutney, tamarind chutney, or even ketchup.
Can I skip the tempering?
Tempering is optional, but it adds a nice crunch and enhances the flavor of the muthiyas.
Is this recipe gluten-free?
No, this recipe contains wheat flour and sooji, which are not gluten-free.
Can I use these steamed muthiyas for making main course gravies ?
Yes of course, infact it adds extra flavour to vegetable gravies like baingan bharta, baby potatoes, mix vegetables,etc.
Cooking has always been my way of spreading love and warmth. Through this channel, I share recipes close to my heart—some from childhood memories, some from daily life, and some festive treats. It’s my little space to celebrate the joy of homemade food and connect with fellow food lovers.
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