Methi Ki Muthia with Chunda Pickle

Methi Ki Muthia with Chunda Pickle

Methi Ki Muthiah with Chunda Pickle is a traditional Gujarati snack made from fenugreek-flavored dumplings, steamed or fried, and served with sweet and tangy Chunda pickle for a flavorful combination.
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Side Dish, Snack
Cuisine Gujrati Cuisine, Indian
Servings 4

Ingredients
  

  • Fenugreek Leaves (washed and chopped) – 2 cups
  • Besan (slightly coarse) – 125gms
  • Salt – to taste
  • Sugar – 2 tsp
  • Heeng – 1/4 tsp
  • White Sesame seeds – 2 tbsp
  • Thick wheat flour – 250gms
  • Red Chilli powder – 2tsp
  • Turmeric powder – 2 tsp
  • Sugar – 2 tsp
  • Mustard Seeds – 2 tbsp
  • Lemon – 1 no

Instructions
 

  • For making Methi Muthiyas, combine chopped Methi with wheat flour, besan, chilli powder, salt, turmeric, sugar and 2 tbsp oil. Mix and knead very gently into light dough. Do not knead heavily as the muthiyas will be very heavy and may remain raw inside.
  • With greased hands, shape the dough into cylinders and steam in a greased tray for about 15 -20 minutes or till cooked through. (knife inserted in the centre should come out clean)
  • Cool the muthiyas and cut into half inch slices.
  • Heat about 4 tbsp oil and add Hing, mustard seeds and sesame seeds. When mustard splutters, toss in the sliced muthiyas and fry for about 3-4 minutes.
  • Squeeze lime juice over it after removing muthiyas from flame.

Notes

  • Sugar should be just enough to add a tinge of sweetness which should be easily detectable.
Keyword Methi Ki Muthia with Chunda Pickle
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