Methi muthia

There is something about Gujarati food which attracts me. And the names are so poetic(?).

This dish is made using fenugreek leaf which is high in iron. And it is steamed. 

Taste bhi, health bhi!

Of course kids might like it deep fried. That is a great way to make them eat this not-so-tasty leaf.

Ingredients for dough:

Fenugreek leaf - 2 cups

Green chilli - 2

Ginger - 2 inch piece

Lemon juice - from 1/2 lemon

Rava / Semolina - 1/3 cup

Wheat flour - 1/2 cup

Besan / kadala mav / channa dal powder - 1 tbsp

Salt - 1 tsp

Turmeric powder - 1 tsp

Asafoetida powder - 1 tsp

Sugar - 1 tbsp

Oil - 1 & 1/2 tbsp 

While the fenugreek leaves do have an acquired taste, the beginners would may be prefer to remove the pungent taste by squeezing out the juice. We do not do so at home. The following step is NOT recommended ....but optional.

Chop the fenugreek leaves finely

Add salt and keep aside for 10 minutes.

After 10 minutes squeeze to remove water.

Use this in the recipe. 

Grind the green chilli and ginger into a coarse paste and add to the squeezed fenugreek leaf.

Mix all the dry powders together.

And add to the green mix.

Mix well and add the lime juice.

Make a dough. Add water carefully. The dough loosens easily.

Add 2 tbsp oil and mix well.

If you plan to make deep fried muthias, make small balls, flatten and deep fry now.

For the steamed version 

Divide the dough into equal parts and make thick logs.

Steam for 10 - 15 minutes.

Check 1:

Not done :

Check 2 :

The knife came out easily and the dough was not sticking on.

Now cool the logs.

Cut them into 1 inch thick segments.

Spluttering:

Oil - 1 tbsp

Ground nuts - 1tbsp

Jeera - 1 tsp

Til seeds - 1 tsp

Asafoetida - 2 tsp

Heat oil and splutter the mustard seeds followed by til.

Next goes in the asafoetida powder.

Tip in the cut muthias.

Mix well and fry for 2 or 3 minutes till edges start to brown.

Serve hot with green and sweet chutney.