Methi Muthiya
Steamed dumplings of chopped fenugreek leaves, whole wheat and gram flour, finished with a mustard-sesame tempering — a wholesome winter farsan.
- Prep
- 20 min
- Cook
- 25 min
- Total
- 45 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 170 kcal
Equipment
- •Steamer
Nutrition
Per serving, approximate
- Calories
- 170 kcal
- fat
- 6 g
- carbs
- 22 g
- fibre
- 5 g
- protein
- 6 g
- calories
- 170 kcal
Instructions
- 1
Mix fenugreek leaves, both flours, semolina, curd, ginger-chilli paste, turmeric, sugar, soda, salt and 1 tbsp oil into a firm dough with minimal water.
- 2
Shape the dough into 2-3 thick cylindrical rolls.
- 3
Steam the rolls for 20-25 minutes until a knife inserted comes out clean.
- 4
Let them cool slightly. Slice into thick discs.
- 5
Heat remaining oil and sizzle mustard and sesame seeds. Toss the muthiya (spiced dumplings) slices until lightly golden on the cut sides.
- 6
Serve hot with tea or chutney.
Chef's tips
Do not add too much water to the dough; fenugreek releases moisture as it steams. Toss gently while frying so the discs do not break.
Ingredient substitutions
- fresh fenugreek → finely chopped spinach or cabbage
Storage
Steamed rolls keep refrigerated for 2 days; slice and fry fresh.
Reheating
Pan-fry briefly to reheat and re-crisp.
Common mistakes to avoid
- •Steaming for too little time, which leaves the centre doughy.
Serving suggestions
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