Methi Muthia is a Gujarati snack. It is also quite popular in Mahrashtria too and Muthia in marathi is known as Mutke. Muthiya has many variations and here I have made Methi Muthia with Bajra aata. It is very easy and doesn’t need much time.
Other variations are Doodhi Muthia which taste equally good. The base flour often used is Besan but I preferred using Bajra aata as it was winter season when I made this and eating Bajra(pearl millet) in winter is very good for health.
Methi Muthia is very nutritious as it contains Bajra which is a rich source of carbohydrates, protein, iron, magnesium, phosphorous, dietary fibre and a host of other nutrients. Consuming Bajra helps in keeping the body warm. Methi is rich in soluble dietary fibre which is essential for maintaining a healthy digestive system and helps in flushing out the toxins. It is an excellent source of minerals such as calcium, copper, potassium, iron, manganese and magnesium. Methi is also rich in many essential vitamins such as vitamin B6, folic acid, vitamin A and vitamin C. The tadka/ tempering further adds to the nutrients and the oil helps absorb the nutrients present in this delicious snack. To read more about benefits of tadka I recommend you to watch this insightful video Indian Food Wisdom by Rujuta Diwekar.
You need to steam Methi Muthia first before adding them in tempering. These steamed Muthia can also be added to any vegetable such as Undhiyo or a regular Mix Vegetable subzi.
How to make Methi Muthia
Step 1: Wash methi leaves under running water to remove any dirt and chop them roughly
Step 2: Take 1 cup (1 cup = 250ml) Bajra aata and add salt, red chilli powder, cumin powder and coriander powder.
Step 3: Add chopped methi leaves and mix with your hand before you start kneading the dough.
Step 4: Add water in parts. Here I required only 1/3 cup of water. Knead the mixture into a semi soft dough.
Step 5: If you have a steamer then well and good or else you can create one by using a strainer, a vessel and a lid as shown in the picture below.
Step 6: Grease the strainer if using it for steaming the muthia or else if you have an idli steamer, then grease the steamer plate with some oil.
Step 7: Apply some oil to your hand and roll the dough in long logs (muthia) of approximately 1 inch diameter. Place them side by side with some space in between because the muthia tend to puff up a bit on steaming.
Step 7: Keep some water for heating and once it starts simmering place the strainer with muthias on it and cover it with a lid. Let the muthia steam for about 15 minutes on a medium flame.
Step 8: Carefully open the lid and insert a knife inside anyone muthia to check if it is cooked well. If the knife comes out clean then it means Muthia is cooked well. Take them out one by one in plate and let them cool down at room temperature.
Step 9: Grease your knife with some oil and cut the muthia in 1 cm long pieces.
Now, prepare to add Tadka which is what makes these Methi Muthias so tasty. Heat oil in a kadhai on a low flame. Here I have used Iron Kadhai as there are a lot of health benefits of cooking in an iron kadhai.
Step 10: Once the oil is hot add mustard seeds, methi/ fenugreek seeds and sesame seeds and let them splutter.
Step 11: Add red chilli powder and and saute for 2-3 seconds.
Step 11: Immediately add all the pieces of muthia and mix them well. Add sugar and saute for about half a minute so that the sugar gets dissolved.
Step 12: Turn off the gas flame and garnish with coriander leaves.
Few things to remember when preparing Mutke/Methia Muthia:
- Use water only in part when making dough. You need a firm dough that’s easy to roll.
- You may use also use Besan with Whole Wheat flour instead of Bajra. I used Bajra aata as it was winter season and eating Bajra in winters is very good for health. And they taste very good too.
- You can eat them warm or cold. Serve them with curd, sweet-sour chutney or tomato ketchup.
WATCH METHI MUTHIA RECIPE VIDEO HERE:
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