A dumpling like snack in the form of a fist originated in Gujarat state in western India. Fresh fenugreek leaves and gram flour are used to make this muthiya dish.
When it comes to Gujarati cuisine, there are many different snacks, both sweet and savoury. Muthiya is one of the many snacks that Gujaratis enjoy as much as other foods. This Methi Muthiya dish is a variation that uses fresh fenugreek leaves with the basic component gram flour. Winter is the best time to enjoy this flavour bomb. You can have them as it is with chai or use them in undhiyu, a mixed vegetable dish.
A traditional street dish, snack, or side dish from Gujarat state in Western India is the fist-shaped dumpling known as muthiya or muthia. The word muthi, which means fist and refers to the gripping motion of our hands, which is exactly how this snack is prepared, is the root of the phrase mutthiya, which is primarily vegan in nature. This well-known Gujarati meal, sometimes referred to as velaniya or vaataa, is regarded as satisfying and nutritious because it is steamed. However, some might serve it fried.
1 cup Besan
¼ cup whole wheat flour
1 cup fresh Methi, finely chopped
¼ cup fresh coriander leaves, finely chopped
2 tsp white sesame seeds
3 tsp powdered sugar (adjust to taste)
Salt to taste
A pinch of baking soda
2 tsp fresh ginger, chilli, garlic paste (garlic is optional but would highly recommend it, use fresh green garlic if available with the stems blended into a paste too along with chillies and ginger)
1 tsp each red chilli powder, coriander powder, jeera powder, garam masala, turmeric powder & Hing
1 tbsp lime juice or to taste
3-4 tsp oil inside or as needed
3-4 tbsp water or as needed
Oil as needed for deep frying
In a bowl mix all the ingredients to make a soft dough. Add water slowly to get a smooth consistency. Take the dough, form small, elongated cylindrical rolls keeping it between your fist aka muthi.
In a frying pan or kadai, heat oil for shallow or deep frying. Fry the muthia rolls in hot oil or shallow oil until crisp and golden. To drain the extra oil, place them on kitchen towels. Serve hot with your choice of sweet or sour chutney.
You can also air fry (180*C in a preheated air fryer for 15 mins, opening and shaking at 7 min intervals) or bake these at 180*C for 10-12 mins in a preheated oven.
If the dough starts to stick, stir in additional gram flour (chickpea flour).
Apply some oil on your hands before you begin to shape. This makes it easier to shape the dough.
Replace 1 cup of gram flour with 1 cup of whole wheat flour for a variation. When creating the dough, you will need to add additional water if you are using whole wheat flour.