Methi muthiya recipe | methi ni goti | Gujarati methi muthia

Methi na Muthiya (Methi ni Goti) is a popular Gujarati recipe made with fresh fenugreek (methi) leaves, mixed flours, and everyday spices. It has a delightful sweet-tangy flavor that perfectly complements the slightly bitter taste of methi. I’ve shared the deep-fried version of muthiya, making them crispy and golden. Alternatively, you can prepare steamed methi muthiya for a healthier option. Either way, they are easy to make, incredibly delicious, and perfect as tea-time snacks or as an addition to Gujarati sabzi.

In this recipe, I’ve shared the perfect ingredient ratio and a few no-fail tips to reduce the bitterness of methi while ensuring you get perfectly crispy methi muthiya on your first attempt. Give it a try!

1. Use Fresh Methi Leaves:
   • I prefer fresh methi leaves, finely chopped, as they blend seamlessly into the muthiya mixture.
   • If fresh methi is unavailable, you can substitute it with dried methi leaves (kasuri methi), but use a smaller quantity compared to fresh leaves.
2. Perfect Flour and Masala Balance:
   • Add a bit of curd (yogurt) to the masala—it enhances the flavor and gives softness to the muthiya.
   • The proportion of flour should be about half the amount of methi leaves.
   • Use a combination of flours:
     • Besan (gram flour): Enhances the flavor and adds crispiness.
     • Wheat flour: Provides binding.
     • Rava (semolina): Absorbs moisture from the mixture, contributing to the crispiness.
   • Once all ingredients are combined, knead them into a tight dough. Avoid making it too soft. The water released by the methi leaves should be sufficient to bind the dough, so avoid adding extra water.
3. Frying Tips:
   • Fry the muthiya on a low-medium flame to ensure they become evenly crisp and golden brown on both sides.
   • Once fried, let the muthiya cool completely before storing them in an airtight container. They can stay fresh for 8–10 days.

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Recipe video

Methi muthiya recipe | methi ni goti | Gujarati methi muthia

Author Nehas Cook Book

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Prep Time 5 minutes mins

Cook Time 20 minutes mins

Total Time 25 minutes mins

Course Snack

Cuisine Indian

Servings 30 small size muthiya

Ingredients

 

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• ▢ 4 cups chopped methi leaves
• ▢ 3-4 green chilli
• ▢ 1 inch ginger
• ▢ 6 garlic cloves
• ▢ 1 tsp cumin seeds
• ▢ 3 tbsp curd
• ▢ Salt to taste
• ▢ ½ tsp turmeric powder
• ▢ 1 tbsp red chilli powder
• ▢ 1 tbsp coriander powder
• ▢ Pinch of hing
• ▢ ½ tsp ajwain
• ▢ 1 tsp garam masala
• ▢ 2 tbsp white sesame seeds
• ▢ 1 tsp fennel seeds
• ▢ 2 tbsp sugar
• ▢ 1 tsp lemon juice
• ▢ 2 tbsp oil
• ▢ 1 cup gram flour - Besan
• ▢ ½ cup wheat flour
• ▢ ½ cup rava
• ▢ 2-3 tbsp buttermilk or as required
• ▢ Oil for frying

Instructions

• Wash and finely chop 4 cups of methi leaves. Keep them aside.
• In a mixer jar, add 3 green chilies, 1-inch ginger, 6-7 garlic cloves, and 1 tsp cumin seeds. Crush them into a coarse paste. Keep it aside.
• In a mixing bowl, add 3 tbsp curd, salt to taste, ½ tsp turmeric powder, 1 tbsp red chili powder, 1 tbsp coriander powder, a pinch of hing, ½ tsp ajwain, 1 tsp garam masala, 2 tbsp sesame seeds, 1 tsp fennel seeds, 2 tbsp sugar, 1 tsp lemon juice, and 2 tbsp oil. Mix well.
• Add the chopped methi leaves and the ground chili-ginger-garlic paste. Mix well.
• Add 1 cup besan, ½ cup wheat flour, and ½ cup rava. Mix well.
• Add a little buttermilk and knead into a tight dough for muthiya. Do not knead a soft dough.
• Grease your palms with oil and take about 2 teaspoons of the dough, shaping it into small oval-shaped dumplings. Do not make large muthiyas. Shape all muthiyas the same way.
• Heat oil and deep fry the muthiyas on a low-medium flame until they are slightly crisp and golden brown on both sides.
• Let the fried muthiyas cool down and store them in an airtight container. They stay good for 8-10 days.
• Serve crispy methi muthiyas with hot tea or coffee.

Notes

1. Chop methi finely so it easily blends into the mixture.
2. Curd enhances the taste and adds softness to methi mthiya
3. Sugar helps balance the bitterness of methi.
4. Mix chopped methi into the masala to release its water, allowing the masala's flavor to be absorbed into the methi.
5. The proportion of the flour mixture should be half that of the methi.
6. Besan enhances the flavor, balances the taste of methi, and adds crispiness to methi goti.
7. Rava absorbs water and makes the muthiya crispy.
8. Make methi muthiya small in size; avoid making them too big.
9. Fry methi muthiya on a medium-low flame.

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