Muthiya are Indian fried dumplings that are similar to pakoras, except they are made with methi leaves, chickpea flour, and whole wheat flour to keep them together. These methiya are crisp and spicy, seasoned with chili peppers, chili powder, and fresh grated ginger. They add texture and flavor to undhiyu, slow-cooked and spiced vegetables, but they are also great as a snack when paired with green chutney or ketchup.
Methi Muthiya: Fried Dumplings [Vegan]
- 1 1/2 cups fenugreek leaves, finely chopped
- 1/2 cup chickpea flour
- 2 tablespoons whole wheat flour
- 2 tablespoons oil
- 1/4 teaspoon turmeric
- 1 teaspoon red chili powder
- 1 teaspoon sugar
- 1/2-inch ginger piece, finely grated
- 2 green chilis, finely chopped
- Salt, to taste
- In a mixing bowl, combine all the ingredients along with little water and mix well to make a smooth mixture.
- Divide the dough into 10~12 equal portions and shape each portion into an oval shape by rolling between the palms and fingers.
- Heat oil for deep frying. Fry the muthiyas on medium heat, until they turn golden brown all over.
- Remove with a slotted spoon onto a paper towel-lined plate. Serve with green chutney and ketchup or add them to undhiyu.
- Nut-Free Flour