Methi Muthiya | How to make Oats Methi Muthia at Home Part 2 | Healthy snacks | लौकी की मुठिया | Indian Street Food (Khana pakana)

Methi Muthia | Fenugreek Leaves Recipe | Snacks | Breakfast recipe
Appetizer | Healthy recipe


Methi Muthiya is a healthy and tasty breakfast recipe.
Methi Muthiya is a very famous food in gujarat.
How to prepare Methi Muthiya

Ingredients :

2 cups finely chopped fenugreek (methi)
1 cups chopped spinach (palak) (Optional)
2 tbsp whole wheat flour (gehun ka atta)
2 tsp ginger-green chilli paste
4 tbsp besan (bengal gram flour / chickpea flour)
1 tbsp semolina (rava)
1/2 tsp cumin seeds (jeera)
2 pinches of soda bi-carb
1/2 tsp sugar
2 tsp oil
1 tsp mustard seeds ( rai / sarson)
1 tsp sesame seeds (til)
1/4 tsp asafoetida (hing)
salt to taste

Method :
1.Mix all the ingredients together.

2. Bind them together to form a stiff dough. If too stiff add few tsp of water to loosen it up

and if too watery, add the flours and rest of the ingredients proportionately to tighten it up.

It should allow you to shape it into small sausage shaped pieces or any shape you desire.

3. Deep fry them in oil until golden brown.

4. Place them in a paper tissue to get rid of excess oil if any.

5. Serve warm as a standalone or with chutneys.

1. Combine the spinach, fenugreek leaves and a little salt in a plate, mix well and keep aside

for about 5 minutes.

2. Squeeze out all the liquid and place the spinach and fenugreek leaves in a bowl.

3. Add the ginger-green chilli paste, whole wheat flour, besan, semolina, cumin seeds, soda

bi-carb, sugar, salt and 1 tsp oil and knead into a very soft dough.

4. Apply oil on your hands and divide the dough into equal portions. Shape each portion into a

cylindrical roll.

5. Arrange the rolls on a greased sieve and steam in a steamer for 10 to 12 minutes.

6. Remove, cool slightly and cut into slices and keep aside.

7. For the tempering, heat the remaining 1 tsp of oil in a deep pan and add the mustard seeds

and sesame seeds.

8. When the seeds crackle, add the asafoetida and sauté for 15 seconds.

9. Add the sliced muthias, toss gently on a slow flame for 2 to 3 minutes till they are lightly

browned.

10. Serve hot with green chutney Or tea Or Curd.


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