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Quick Cooking Tips snacks

(98) Methi na muthiya

Ingredients

  • 1 cup finely chopped Fenugreek ( Methi) leaves.
  • 1 cup finely chopped coriander leaves.
  • 2 cup wheat coarse flour( jadda atta).
  • 4 tbsp. Sugar.
  • 3 tsp. Salt.
  • 4 tbsp. Oil
  • 1 tbsp. Chili powder.
  • 1 tbsp. Coriander-Cumin powder.
  • ½ tbsp. Turmeric powder.
  • ½ tsp. Asafoetida powder.
  • 1 tbsp white Sesame seeds.
  • 4 tbsp. Curd.
  • 100 ml. 120 ml. Water.
  • Oil for frying.

Method

  1. Wash and finely chopped Coriander leaves and Fenugreek leaves.
  2. In big vessel mix Fenugreek leaves and Coriander leaves .
  3. Marinate with salt and sugar.Keep aside for 10 minutes.
  4. After 10 minutes add curd and give nice stir.
  5. Add Oil and all dry spices.Again give nice stir.
  6. Now add wheat coarse flour.
  7. Gently mix flour .Bind  soft dough . If required add water spoon by spoon.
  8. Take little portion of dough and make cylindrical shape 1-2 inches  long muthiya.
  9. Heat oil in kadhai for deep frying.
  10. Slowly slowly add muthiya in hot oil and turn the gas stove switch to medium flame. Fry till golden brown.
  11. Serve muthiya at tea time or you can use these muthiya in Undhiyu or for making Methi kofta curry. Carry muthiya while traveling or  in tiffin box or as you desire.
  12. One more variation of methi muthiya is steamed version. As all ingredients and recipe is same but only one di instead of deep frying, steam it upto 4 whistles or  in Dhokla cooker you have to cook upto,40-45 minutes on fast flame.
Marinated methi leaves with salt, sugar and curd
Methi na muthiya
Rajeshree Gandhi's avatar

By Rajeshree Gandhi

Life is a journey of evolving roles, each with its own beauty and wisdom. From the structured world of academia to the ever-evolving realm of homemaking, I have embraced each phase with passion and grace. When my children settled into their own lives, I found myself with a renewed sense of purpose—to document and share the wealth of knowledge I have gathered over the years.

During the lockdown, I realized that my experiences in cooking, home remedies, and life’s simple yet profound lessons could serve as a source of inspiration for others. Meticulously and with great concern for the palate, gut health, overall well-being, and the emotional gratification of savoring each preparation, I began crafting a collection of love-filled, cherished recipes, time-tested remedies, and stories woven with warmth and wisdom.

I write under the name "Rajeshree's Kitchen", where I share detailed recipes—the kind that provide exact measurements for ingredients like salt and water, which are often left to personal interpretation in most other kitchen blogs. Additionally, I include practical tips with clear reasons behind them, ensuring that every piece of advice is rooted in understanding and experience. My aim is to make cooking approachable yet precise, helping readers not just recreate dishes but truly connect with the joy of cooking.

This endeavor is my way of preserving traditions, sharing insights, and connecting with those who seek both knowledge and comfort in life's everyday moments.

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