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.
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.
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