Traditional Gujarati Methi MuthiyaVeg

1

Wash the methi leaves thoroughly.

2

Soak them in cold water for 15 minutes to allow any dirt to settle at the bottom.Soak them in cold water for 15 minutes to allow any dirt to settle at the bottom.

3

Remove the leaves, gently squeeze out any excess water using your hands, chop them, and set aside.

1

In a mixing bowl, combine whole wheat flour (atta), besan, salt, jaggery powder, turmeric, red chili powder, ginger paste, and chopped green chilies. Mix well.

2

Add 3 tablespoons of oil and rub it into the flour using your fingertips.

3

Incorporate the prepared methi leaves and lemon juice into the mixture.

4

Mix everything by hand. Gradually add small amounts of water, as needed, to form a dough. Note: You may not need much water depending on the moisture in the leaves.

1

Prepare your steamer by adding 1-2 inches of water and bringing it to a simmer.

2

Grease a steaming tray and your hands with oil. Shape the dough into small muthias and arrange them on the tray.

3

Steam for 17-20 minutes. Test for doneness by inserting a knife or toothpick; if it comes out clean, they are ready.

4

Remove the muthias to a plate and let them cool for 5 minutes.

5

To temper: Heat 1 tablespoon of oil in a pan. Add mustard seeds and let them pop, then add sesame seeds and a pinch of hing.

6

Add the steamed muthias to the pan and sauté for a few minutes until they are lightly browned.

1

Grease your hands with oil and shape the dough into small-sized muthias.

2

Heat oil for deep or shallow frying.

3

Carefully add the muthias to the hot oil. Move them around for even cooking.

4

Fry until they are golden brown and crisp on all sides.

5

Drain excess oil using a slotted spatula and transfer to a plate lined with paper towels. Serve hot.