Methi Muthiya (Wheat Flour And Fenugreek Dumplings) Recipe
A vegetarian Indian recipe with methi leaves (fenugreek leaves) - washed and roughly chopped, -/2 whole wheat flour, salt - to taste. Ready in 50 min, serves 4.
Curated byAarav Mehta🇮🇳
Instructions
12 steps- 1
To begin making the Methi Muthiyas, firstly add all the ingredients under ‘Muthiya dough’ in a mixing bowl
methi leaves (fenugreek leaves) - washed and roughly chopped(2 cups) - 2
Add some water and mix till everything just comes together
- 3
Do not knead the dough too much
- 4
Pinch small lime sized balls from the dough
- 5
Using the palm of your hands shape them into small elongated dumplings
- 6
For Fried Muthiyas:Heat oil in a deep fry pan and deep fry the dumplings on medium heat till they turn golden brown in colour
sunflower oil - for deep frying - 7
Drain them on a kitchen towel to absorb the extra oil and serve them hot
- 8
For Steamed Muthiyas:Lightly oil a strainer or steaming bowl and steam the Dumplings for about 12-15 minutes or till a knife inserted comes out clean
- 9
In a flat non-stick pan heat the oil
- 10
Add the mustards seeds and once they crackle add the cumin and fennel seeds
cumin powder (jeera)(1 teaspoon)sesame seeds (til seeds)(1 teaspoon)fennel seeds (saunf)(2 teaspoon)mustard seeds(1 teaspoon)cumin seeds (jeera)(1 teaspoon) - 11
Add the steamed dumplings and fry till they turn a light golden colour
- 12
Serve Methi Muthiya with Dhaniya Pudina Chutney or Gujarati Kadhi
methi leaves (fenugreek leaves) - washed and roughly chopped(2 cups)
Rate this recipe
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Methi Muthiya (Wheat Flour And Fenugreek Dumplings) Recipe
A vegetarian Indian recipe with methi leaves (fenugreek leaves) - washed and roughly chopped, -/2 whole wheat flour, salt - to taste. Ready in 50 min, serves 4.
Curated byAarav Mehta🇮🇳
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Directions
12 steps- 1
To begin making the Methi Muthiyas, firstly add all the ingredients under ‘Muthiya dough’ in a mixing bowl
methi leaves (fenugreek leaves) - washed and roughly chopped(2 cups) - 2
Add some water and mix till everything just comes together
- 3
Do not knead the dough too much
- 4
Pinch small lime sized balls from the dough
- 5
Using the palm of your hands shape them into small elongated dumplings
- 6
For Fried Muthiyas:Heat oil in a deep fry pan and deep fry the dumplings on medium heat till they turn golden brown in colour
sunflower oil - for deep frying - 7
Drain them on a kitchen towel to absorb the extra oil and serve them hot
- 8
For Steamed Muthiyas:Lightly oil a strainer or steaming bowl and steam the Dumplings for about 12-15 minutes or till a knife inserted comes out clean
- 9
In a flat non-stick pan heat the oil
- 10
Add the mustards seeds and once they crackle add the cumin and fennel seeds
cumin powder (jeera)(1 teaspoon)sesame seeds (til seeds)(1 teaspoon)fennel seeds (saunf)(2 teaspoon)mustard seeds(1 teaspoon)cumin seeds (jeera)(1 teaspoon) - 11
Add the steamed dumplings and fry till they turn a light golden colour
- 12
Serve Methi Muthiya with Dhaniya Pudina Chutney or Gujarati Kadhi
methi leaves (fenugreek leaves) - washed and roughly chopped(2 cups)
Rate this recipe
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