Methi Muthiya - A perfect Snacking item 


Winter season you get one of best methi leaves in the market.  And you make methi Matar malai, Aloo methi as a main course. For snacking do try Methi Muthiya. This version of methi Muthiya is used for Undhiya as well.  Many do boil and then deep fry or shallow fry methi Muthiya but these are directly fried and they are perfect crunchy from outside and soft from inside.   Apart from enjoying these with Chai or coffee you can add this Muthiya in any of the sabzi like baigan aloo, French beans sabzi etc. 

Ingredients

 30 mins
 Family
  • 1 cup besan
  • 1/4 cup wheat flour
  • 1 cup each of finely chopped Methi and coriander leaves
  • Salt to taste
  • 1 teaspoon of sugar 
  • 1/2 lemon juice
  • 1 tablespoon of Til/sesame seeds 
  • Pinch of Hing, 1/2 teaspoon of haldi and 1 teaspoon of red chili powder, coriander jeera powder
  • 1 tsp of oil and pinch of baking soda (optional)
  • Oil for deep frying

Method: 

  1. Step 1

    In a bowl mix all the ingredients - 1 cup besan, 1/4th cup wheat flour and 1 cup each of Methi and coriander  leaves

  2. Step 2

    Add Salt, sugar, Half lemon juice, Spices - Hing, haldi, red chilli powder, coriander powder, and slight water so that you can make the balls

    1. Step 3

      Add a pinch of baking soda and 1 teaspoon of hot oil and lastly add til or sesame seeds 

  4. Step 4

    Heat the oil for the deep frying. You can also make the Muthiya in the Appam pan

  5. Step 5

  6. Mix well and roll the balls give the shape of your choice...you can make balls or you can make round and just press it like shown in the pic. 

  7. Serve with chai or add in any sabzi





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