Methi Muthia Recipe

Methi muthia or Fenugreek Leaves Dumplings another favorite healthy traditional delectable steamed breakfast or snack or appetizer teatime snack from the gujarati cuisine are steamed or fried dumplings made from fenugreek leaves, chickpea flour that is easy to make and is easily digestible. The leaves of methi is also used to prepare the dana methi, boiling the potatoes and in one of the recipes most classic of northern India.

Methi is rich in iron and calcium and is good for diabetic patients and pregnant women. Indian food has its variety, tastes and flavors. Indian are incredibly famous all over the world and people love to know these recipes and it was a useful to non Indians too. The strong flavors in Indian recipes are derived from spices, seasonings es vegetables.

Indian recipes have become famous in the world.The perfect combination of spices and flavors, varieties and Indian recipes with cooking techniques, has made ​​a gastronomic delight and also fulfills day to day requirement for healthy eating. India has its own style of preparation of recipes. Recipe of Indian food is vegetarian, non vegetarian recipes, South Indian recipes, recipes, Gujarati recipes, Punjabi recipes and many others. In Indian cuisine, food is categorized en six tastes sweetness, sour, salty, spicy, bitter and astringent.

Methi Muthia Recipe

Servings: 2
Prep Time: 10 mins
Cook Time: 45 mins
Total Time: 55 mins


2 cups green chick peas
1 coconut
1 tbsp curd
1 onion
1 tsp cornflour
1 cup chopped coriander
2 green chillies
1 tsp ginger
6 cloves of garlic
2 tsp lemon juice
5 spinach leaves
1 cup fenugreek leaves
1 cup flour
1 tsp turmeric
1 tsp cumin powder
A pinch asafoetida
1 tsp sugar
1 tsp chilli powder
4 tbsp oil
Salt to taste

Recipe Method

Boil the sprouts. Scrape the coconut, add 2 cups of water and blend. Strain the coconut milk.

Heat the oil and fry onion for a minute. Add the chillies, ginger, garlic, lemon juice, spinach leaves and fry for 5 minutes. Add the sprouts. Mix the cornflour in the coconut milk, add salt to the mixture. Mix fenugreek, flour, asafoetida, sugar, chilli including little oil. Bind them together to form stiff dough.

Shape into small sausage shaped balls or any shape you desire and deep fry in oil on a slow flame until golden brown. Place them in a paper tissue to get rid of excess oil.

Serve hot decorated with fresh coriander or with chutneys.

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