Methi Muthia

Looking for a healthy morning or tea time snack? Methi muthia is light but rich, great for your morning fuel, to get you through your day. A staple of the western state of Gujarat, a vibrant and diverse region of India. Made from locally grown Fenugreek leaves and besan, its perfect for the numerous vegetarians of the region. This recipe is easy to make with easy to find ingredients found in most local markets. Don’t forget to pack some in your Vaya Tyffyn lunchbox, the perfect on the go snack time companion.

Health Benefits

Besan is a gluten free flour that is high in protein and iron. Making this flour a staple of a healthy diet helps fight against anemia and heart disease. Rich in vitamin B6, besan can make you happier; key to the synthesis of serotonin, a chemical produced in your brain, vitamin B6 regulates mood and appetite.

Methimuthia also has ginger which acts as a digestive aid and energy booster. It helps to regulate the metabolism, so you can feel comfortable indulging yourself a tad bit. You’ll be able to feel full but not bloated.

Ingredients

fresh methi (fenugreek) leaves: 2.5 cups

atta – wheat flour: 1.5 cups

besan – gram flour: ½ cups

Sesame seeds: 1 tbsp

green chilli paste: 1 tsp

fresh ginger paste: 1 tsp

lemon Juice: 2 tbsp

red chilli powder: 1 tsp

Turmeric powder: 1/2 tsp

Sugar: 1 tsp

oil: 1 tbsp

salt to taste

Water as required

oil: 1-2 tbsp

rai, mustard seeds: 1 tsp

Sesame seeds: 1 tbsp

A few curry leaves

A pinch asafoetida

How To Make Methi Muthia

1. Chop the fenugreek leaves.
   1. Wash them and set aside to drain in a colander.
2. Mix atta, besan, red chilli powder, turmeric, green chilli paste, ginger paste, sesame seeds, sugar, and salt together.
3. Add the chopped and washed methi leaves and mix well.
4. Mix methi, flour, and lemon juice.
5. Create a firm yet pliable dough by adding a little water to the mixture.
6. Add 1 tbsp oil and set aside for 5 minutes.
7. Divide the dough into 2 halves.
   1. Roll each half into a log with a diameter of about 1.5 in.
8. In a pressure cooker or steamer, add enough water for a 7-10 minute steam.
   1. Bring the water to a boil.
   2. Place the rolls in a steamer or a flat colander.
   3. Steam the rolls for 7 to 10 minutes.
   4. Turn off the heat and let the rolls cool a bit.
9. Cut the steamed rolls into 1/2 slices. 

Tempering the MethiMuthiya

1. Heat oil in a pan.
   1. Add mustard seeds and heat till they splutter.
2. Add the sesame seeds, curry leaves, and hing.
   1. Stir-fry for a few seconds.
3. Add the methimuthiya.
   1. Stir fry for 3 to 5 minutes with a gentle hand till the muthiabegins to change colour.
4. Serve and enjoy!