Gujarathi Muthia Recipe, super easy and very tasty teatime snack with step by step instructions and pictures. Would you believe me that these tempting appetizer can be made with 15 minutes from the start to finish?
From the name itself, you might have concluded that this yummy snack comes from the world-renowned Gujarati Cuisine. Green Chilies and ginger paste is the common ingredient requires by most of the recipes.
Fenugreek leaves are known for its aromatic and medicinal values. Add some finely chopped vegetables to add more nutrients to this Muthia recipe.
The same recipe for preparing the dough can be steamed and served, to cut down fat.
You may also like other super quick recipes like murukku recipe, namkin pare recipe, Karasev recipe.
How to make Muthia
Wash and clean methi leaves. Remove large stem. It is ok to leave the tender stem attached to the leaves. Using colander drain the water completely.
In a mixing bowl, combine besan, wheat flour, salt, chili powder, turmeric powder, baking soda, finely chopped green chilies, ginger paste.
Add drained and chopped methi leaves. Sprinkle little water at a time to combine the flour with the leaves. Be cautious here, as the leaves already have tons of moisture.
Combine everything together, to form a big ball. The dough should neither be sticky or very hard. It has to be pliable consistency.
Apply oil into your palms and Divide them into equal size portions.
Make into desired shapes, I preferred this shape because they are easier to make.
In medium flame, heat oil in the pan for frying. Once the oil gets heated add these muthiah balls. Flip them occasionally to get evenly fried and golden brown on all the sides.
Serve as evening tea time snacks along with tomato ketchup or any other sauces of your choice.
Other Side dish recipes you may like,
Gujarathi Muthia Recipe
Ingredients
- 1 cup fresh frenugreek leaves
- ½ cup besan / chickpea flour
- ½ cup wheat flour
- ½ tsp red chili powder
- 1 green chili / serrano pepper & finely chopped
- 1 tsp ginger paste
- ¼ tsp turmeric powder
- 1 pinch baking soda
- ½ tsp salt or as required
- 3 tablespoon water approximatelu
- 1 cup vegetable oil for frying
Instructions
- Wash and clean methi leave. Remove large stem. It is ok to leave the tender stem attached to the leaves. Using colander drain the water completely.
- In a mixing bowl, combine besan, wheat flour, salt, red chili powder, turmeric powder, baking soda, finely chopped green chilies, ginger paste.
- Add drained and chopped methi leaves. Sprinkle little water at a time to combine the flour with the leaves. Be caution here, as the leaves already have tons of moisture.
- Combine everything together, to form a big ball. The dough should neither be sticky or very hard. It has to be pliable consistency.
- Apply oil into your palms and Divide them into equal size portions.
- Make into desired shapes, I preferred this shape because they are easier to make.
- In medium flame, heat oil in the pan for frying. Once the oil gets heated add these muthiah balls. Flip them occasionally to get evenly fried and golden brown on all the sides.
- Serve as evening tea time snacks along with tomato ketchup or any other sauces of your choice.
Nutrition
Serving Suggestions:
1. Gujarathi Muthiah balls can be served as appetizers or as snacks in the evening time.
2. Serve with tomato ketchup, chili sauce, mint chutney or with coriander chutney.
Tips and Variations for Muthia Recipe:
1. To avoid baking soda in this recipe, add 2 tablespoon of yogurt and leave it aside for 15-20 minutes.
2. Add finely chopped veggies to make it, even more, healthier.
Liked this Muthia recipe? and You may also like the recipe which I came here last time, tomato thokku recipe
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James
I used to work for a family that made these for me all the time. I couldn't get the recipe out of the woman because I don't speak Hindi, but I have been looking for her recipe or something close to it. Their family is Gujarati and this recipe, just by the picture and the ingredients, sounds like I've made a match! Thanks!