Vegan Fried Methi Muthia
Methi Muthia is a rustic, flavour‑packed snack from Gujarat, India: soft, hearty dumplings made with fresh fenugreek leaves, chickpea flour, and warm spices, then fried until golden and crisp on the outside. This fully vegan version uses no dairy or animal products, keeping the classic bitter‑sweet balance of fenugreek, nutty gram flour taste, and satisfying texture. It is perfect as a tea‑time treat, side dish, or light meal.
Shared by srhada
Time
35 min
Serves
4
Difficulty
easy
đź›’ Ingredients
- #Dough Base;
- 150g chickpea flour (besan)
- 50g whole wheat flour (optional, for better binding)
- 2 cups fresh fenugreek leaves (methi), finely chopped
- 1 small onion, finely chopped (optional)
- 1–2 green chillies, minced
- 1 tbsp ginger‑garlic paste or grated fresh ginger
- 2 tbsp semolina (rava) for extra crispiness
- 1 tsp sesame seeds,, ½ tsp turmeric powder,, ½ tsp chilli powder
- 1 tsp coriander‑cumin powder,, ½ tsp sugar or jaggery (to balance bitterness)
- Salt to taste,, 1 tbsp oil + extra for deep/shallow frying
- 2–4 tbsp warm water (only as needed to bind)
- #Garnish;
- Fresh coriander leaves
- Chaat masala (optional)
👩‍🍳 Instructions
- 1
Mix ingredients: In a large bowl, combine chickpea flour, wheat flour, semolina, sesame seeds, all spices, sugar, and salt. Add chopped fenugreek, onion, green chilli, and ginger‑garlic paste; mix well.
- 2
Form dough: Add 1 tbsp oil and mix thoroughly. Sprinkle warm water very gradually — only enough to bring the mixture together into a firm, slightly moist dough; do not make it soft or sticky.
- 3
Shape: Take small portions, roll into oval or cylindrical shapes with your hands.
- 4
Fry: Heat oil over medium heat. Add the muthia in batches; do not overcrowd. Fry gently, turning often, until deep golden and crisp all over — about 6–8 minutes per batch.
- 5
Finish: Drain well on kitchen paper. Dust lightly with chaat masala if desired, garnish with fresh coriander, and serve hot with green chutney or tomato sauce.