Methi Muthiya (Gujarati Fried Dumplings)

There are 2 ways of making Muthiyas -- steamed and shallow fried or deep fried. I have tried the steamed version with this Lauki Muthiyas. But for the Oondhiyu meal I followed Tarla Dalal's recipe for deep fried Methi muthiyas.

They are almost like our pakodas except that they are loaded with methi leaves with just a little besan (chickpea flour) and atta (wholewheat flour) for binding. They add texture and flavor to the Oondhiyu. I might have popped in a couple of the muthiyas in the name of quality testing before adding them to the final dish. So even if you are not making oondhiyu, these will make a great snack too. Recipe from Tarla Dalal.com:
Methi Muthiya Ingredients:

• 1½cups Fenugreek leaves, finely chopped
• ½cup Besan (Chickpea flour)
• 2bsp Wholewheat flour
• 2tbsp Oil
• ¼tsp Turmeric
• 1tsp Red Chili powder
• 1tsp Sugar
• ½" Ginger piece, finely grated
• 2 Green Chilies, finely chopped
• To taste Salt

Method:

1. In a mixing bowl, combine all the ingredients along with little water and mix well to make a smooth mixture.
2. Divide the dough into 10~12 equal portions and shape each portion into an oval shape by rolling between the palms and fingers.
3. Heat oil for deep frying. Fry the muthiyas on medium flame till they turn golden brown all over.
4. Remove with a slotted spoon onto a paper towel lined plate. Serve with green chutney and ketchup or add them to oondhiyu.

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