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–+ servings

Methi muthiya recipe | methi ni goti | Gujarati methi muthia

Author Nehas Cook Book
No ratings yet
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Snack
Cuisine Indian
Servings 30 small size muthiya

Ingredients
 

  • 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.