There are 2 ways of making Muthiyas -- steamed and shallow fried or deep fried. I have tried the steamed version with this Lauki Muthiyas. But for the Oondhiyu meal I followed Tarla Dalal's recipe for deep fried Methi muthiyas.
They are almost like our pakodas except that they are loaded with methi leaves with just a little besan (chickpea flour) and atta (wholewheat flour) for binding. They add texture and flavor to the Oondhiyu. I might have popped in a couple of the muthiyas in the name of quality testing before adding them to the final dish. So even if you are not making oondhiyu, these will make a great snack too.
They are almost like our pakodas except that they are loaded with methi leaves with just a little besan (chickpea flour) and atta (wholewheat flour) for binding. They add texture and flavor to the Oondhiyu. I might have popped in a couple of the muthiyas in the name of quality testing before adding them to the final dish. So even if you are not making oondhiyu, these will make a great snack too.
Recipe from Tarla Dalal.com:
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Methi Muthiya
Ingredients:- 1½cups Fenugreek leaves, finely chopped
- ½cup Besan (Chickpea flour)
- 2bsp Wholewheat flour
- 2tbsp Oil
- ¼tsp Turmeric
- 1tsp Red Chili powder
- 1tsp Sugar
- ½" Ginger piece, finely grated
- 2 Green Chilies, finely chopped
- To taste Salt
- In a mixing bowl, combine all the ingredients along with little water and mix well to make a smooth mixture.
- Divide the dough into 10~12 equal portions and shape each portion into an oval shape by rolling between the palms and fingers.
- Heat oil for deep frying. Fry the muthiyas on medium flame till they turn golden brown all over.
- Remove with a slotted spoon onto a paper towel lined plate. Serve with green chutney and ketchup or add them to oondhiyu.
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 63.
Haha, even I popped muthiya in the name of taste testing, when I made oondhiyu It makes a great snack by itself.
ReplyDeleteFried methi muthia looks absolutely delicious.
ReplyDeleteYou can evenstore these muthias for a long time , use them as a snack or make a dumpling curry without going through the labour of complete muthiya . Very well made .
ReplyDeleteWow those muthiyas have turned out so well Pavani...love the texture and colour..I love muthiya and though have made these only couple of times, I still remember the taste..
ReplyDeleteI have only made the fried version so far and they make a great snack. Lovely clicks.
ReplyDeletelooks so well done ! i prefer the steamed version, altho the deep fried ones are equally delicious.. like vaishali said, these taste great in a curry too :) even kadhi actually
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