Recipe: Appetizing Methi nu muthia

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Recipe: Appetizing Methi nu muthia
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Recipe: Appetizing Methi nu muthia Delicious, fresh and tasty.

Methi nu muthia. Foe making Muthia, first take a mixing bowl and add wheat flour and besan in it. After that add curd in the bowl. After that add coriander leaves and freshly chopped fenugreek leaves in the bowl.

Methi Na Muthia is an easy recipe consisting of methi, besan and wheat flour.

These muthias are deep fried in oil to give a golden brown colour and a crispy texture.

This methi muthia are popularly used in the traditional Gujarati Undhiyu recipe which consists of winter vegetables prepared in.

You can cook Methi nu muthia using 15 ingredients and 4 steps. Here is how you achieve that.

Ingredients of Methi nu muthia

  1. Prepare 1 1/4 cup of chopped fengurick leaves.

  2. You need 1/2 cup of gram flour.

  3. You need 1/4 cup of wheat flour.

  4. You need 1/4 cup of semolina.

  5. Prepare 2 tbsp of plain oats.

  6. You need 1/4 tsp of soda.

  7. Prepare to taste of Salt.

  8. It’s 2 tsp of white sessame seeds.

  9. Prepare 1 pinch of asofoetida.

  10. You need 1 tbsp of oil.

  11. You need as needed of Oil for frying.

  12. It’s 1/4 tsp of Turmeric powder.

  13. You need 1/4 tsp of red chilli powder.

  14. Prepare 1/2 tsp of grated ginger.

  15. Prepare 2-3 of finely chopped green chillies.

Method For palak methi na muthia.

Sia's Notes: The amount of water required to make this dough is very little.

So be cautious while adding the water.

Methi muthia recipe - a Gujarati breakfast or snack made from fenugreek leaves, whole wheat flour, besan and few spices.

Methi nu muthia instructions

  1. Take a bowl add all the ingredients mix well,add water &make soft dough..

  2. Now grease your hands and make muthiya..

  3. Golden fry in hot oil.on high to medium flame..

  4. Take out in absorbent paper & Serve hot with ketchup or green chutney..

We usually prepare the steamed one for snacking purpose.

While fried one to use into dishes like undhiyu and shaak.

Red winter carrots are all the more sweeter as compared to the orange ones that we get in summer here in India.

So for this recipe, I used red carrots.

Serve it with coriander chutney or pudina chutney.