Meena's Taste Mantra

Methi Muthiya - A delicious appetizer with fresh Fenugreek Leaves and Chickpea Flour!

During school days my best friend used to get these Methi Muthiyas in her Tiffin Box. Her Mom knew I loved these and so she used to pack some extra for me too. As usual, my Tiffin Box used to have a lot of takers and I used to land up eating bits and pieces from every other dabba. A real buffet!

One day I saved one Methi Muthiya and got the same for Amma to taste. In those days no Google to check out any recipe and my friend was quite an absent minded person to ask the recipe! Amma by taste recreated this recipe and since all of us loved it, this used to be a vacation time Tea Time snack once in 2 weeks!

I love Methi in every way be it the seed, fresh leaves or Kasuri Methi! The aroma of this herb is so mouthwatering! This Methi Muthiya is one easy to make delicious Snack! Eat it as is or dunking it in Tomato Sauce or any Chutney, you will surely love it!

Oil, for deep frying

METHOD

In a mixing bowl combine all ingredients to make a stiff dough.
In case, the dough becomes too stiff, add few drops of water and adjust the consistency.
Shape the dough in oblong size Muthiyas or of any desired shape.
In a deep bottomed kadhai, heat the oil for frying.
Add a small bit of the dough and if it rises to the top with bubbles coming from its side, the oil is of right temperature.
Gently put the shaped Muthiyas into the hot oil and fry them till they become evenly golden brown on all sides. Keep the flame on medium so that the Muthiyas cook well from within without getting burnt from outside.
Remove with a slotted spoon and transfer to a tissue paper.
Serve hot with Tomato Sauce.

We enjoyed these lovely garma garam Methi Muthiyas with a nice cup of Adrakwali Chai. I love these Methi Muthiyas as is. These Methi Muthiyas make a tasty Tea Time Snack | Appetizers for parties too!

About C R Meena

(c) 2014 - 2016, Meena's Taste Mantra is the result of my ardent desire to share my recipes, with all who appreciate and celebrate food. These recipes are as a result of 60 years of cooking experience, influenced by tradition and exposure to various concepts, new recipes/ingredients and a passion for cooking - adapting to healthier alternatives.