Methi Muthiya



  • 2 cups fenugreek leaves (finely chopped)
  • 1 1/2 tbsp garlic paste
  • 1 1/2 tbsp ginger paste
  • 2 tbsp green chilli paste
  • 2 tbsp sesame seeds (white)
  • Oil as required
  • 1 1/2 tbsp sugar
  • 2 tbsp yogurt/ lemon juice
  • 2 cup wheat flour
  • 1 cup gram flour
  • Salt to taste


Note: Frying on low flame allow muthiya to become crispy.

  1. Mix well fenugreek leaves, garlic paste, ginger paste, green chilli paste, sesame seeds, 2 tbsp oil, sugar and yogurt or lemon juice in a bowl until sugar dissolves completely.
  2. Now add salt, wheat and gram flour.
  3. And make bit soft dough from it.
  4. No need to add water as fenugreek leaves will live it’s own juice.
  5. But of required add 1-1/2 tsp water.
  6. Now make small balls from dough and make cylinders from them.
  7. Heat oil in deep pan or kadhai.
  8. Oil shouldn’t be too hot.
  9. Drop few muthiya at a time (depending upon the size of pan or kadhai) and fry on low flame till golden-brown.

Repeat the process to prepare all methi muthiya.
Serve hot with desired chutney or sauce or ketchup.

Khud Khao, Sabko Khilao 😀


4 thoughts on “Methi Muthiya

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