Methi fried muthiya(multipurpose)

Name: Methi fried muthiya(multipurpose)
Total time: 1200 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 cup green fenugreek leaves (methi); 2 teaspoons chopped coriander; 1 cup gram flour; 1/2 cup wheat flour; 1 teaspoon ginger chili paste; 2 spoons oil for moin; 1 teaspoon lemon juice; 1/2 teaspoon turmeric; 1/2 teaspoon chili powder; 1/2 teaspoon coriander cumin; Salt to taste; 1 teaspoon sugar; 1 teaspoon sesame seeds; 1 pinch baking soda; Water as required; Oil for frying

Keshma Raichura @Keshmaraichura_1104

Dwarka ,Gujrat -361335

#OIN
#week3
#Methi
#cookpadindia
Methi Muthiya are a traditional snack from the state of Gujarat. As the name suggests, they are made with fresh fenugreek aka methi leaves. This is a deep fried version making them crispy and golden.Muthiya is one of those popular Gujarati snacks. Greens like fenugreek leaves or methi, spinach or even grated veggies are added. Chickpea flour or whole wheat flour is used.Muthia can be made by either steaming followed by shallow frying or by deep frying.

Keshma Raichura @Keshmaraichura_1104

Dwarka ,Gujrat -361335

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Ingredients

20 minutes

4 servings

1 cupgreen fenugreek leaves (methi)
2 teaspoonschopped coriander
1 cupgram flour
1/2 cupwheat flour
1 teaspoonginger chili paste
2 spoonsoil for moin
1 teaspoonlemon juice
1/2 teaspoonturmeric
1/2 teaspoonchili powder
1/2 teaspooncoriander cumin
Salt to taste
1 teaspoonsugar
1 teaspoonsesame seeds
1 pinchbaking soda
Water as required
Oil for frying

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Steps

20 minutes

1

First of all sift both the flours and add all the ingredients, wash the methi bhaji and chopped coriander.Squeeze the water out of both and add.Mix everything well.
2

Take enough water and make a medium muthiya dough.Make muthiya out of it in the shape of your choice. Heat oil and deep fry all the muthiyas on medium flame.
3

All-purpose fried muthiya are ready which can be used. It tastes so good. It can be served as snack with tea and coffee.
4

It can be used for Undhiyu,dana muthiya nu shake etc.