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.
Stuck mid-recipe?
Chefadora AI has the answer - timers, swaps, step-by-step help.
Ingredients
For the Dough
methi (fenugreek leaves)1 1/2cup
wheat flour1cup
besan (gram flour)1/2cup
sooji (semolina)1/4cup
spices (like turmeric, chili powder, etc.)1tsp
sugar / jaggery1tsp
salt1tsp
lemon juice1tbsp
ajwain (carom seeds)1/2tsp
oil2tbsp
For Tempering
- oil2tbsp
mustard seeds1/2tsp
sesame seeds1/2tsp
hing (asafoetida)1pinch
curry leaves5sprigs
Nutrition (per serving)
Calories
170.1kcal (8.51%)
Protein
5.6g (11.16%)
Carbs
21.4g (7.79%)
Sugars
1.2g (2.4%)
Healthy Fat
5.7g
Unhealthy Fat
1.2g
% Daily Value based on a 2000 calorie diet
How to make Gujarati Methi Muthiya
Prepare the Dough
- Step 1
In a bowl, add methi, wheat flour, besan, sooji, spices, sugar, salt, lemon juice, ajwain, and oil.
- Step 2
Mix well and add very little water to form a soft but firm dough.
Shape the Muthiyas
- Step 1
Divide the dough and shape into oval or cylindrical muthiyas using your fists.
Steam
- Step 1
Steam in a greased steamer for 12–15 minutes on medium heat.
- Step 2
Check with a knife—if it comes out clean, they’re done.
- Step 3
Cool slightly and cut into bite-size pieces.
Tempering (Optional but Highly Recommended)
- Step 1
Heat oil in a pan.
- Step 2
Add mustard seeds, sesame seeds, hing, and curry leaves.
- Step 3
Add sliced muthiyas and toss gently till lightly crisp.
Garnish
- Step 1
Garnish with fresh coriander and grated coconut (optional).
Nutrition (per serving)
Nutrition (per serving)
Calories
170.1kcal (8.51%)
Protein
5.6g (11.16%)
Carbs
21.4g (7.79%)
Sugars
1.2g (2.4%)
Healthy Fat
5.7g
Unhealthy Fat
1.2g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
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.
FAQS
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.
Ria Pai
(@riapai009)
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.
...Marnirni-apinthi Building, Lot Fourteen,
North Terrace, Adelaide, South Australia, 5000
Australia