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Tala methi na muthia
Fried fenugreek dumplings
તળેલા મેથીના મુઠીયા: small fried dumplings of fresh fenugreek, gram flour and coarse wheat, sweet, sour and crisp
In Surat and the towns of South Gujarat, winter means undhiyu, and undhiyu means a big batch of fried methi muthia. These little finger-shaped dumplings of fresh fenugreek, gram flour and coarse wheat flour are crisp outside and soft inside, sweet-sour from sugar and lemon, with the pleasant bitterness of methi. Many families fry extra to eat as a snack with tea or with green chutney. The common mistake is frying in oil that is too hot; the outside browns while the centre stays raw and pasty, so fry them at a steady medium heat. Chef's tip: a little hot oil rubbed into the flour (moyan) is what makes them crumbly-crisp rather than hard.
- Total time
- 40 min
- Difficulty
- easy
- Serves
- 4
Ingredients
For the muthia
- 3 ½ oz fresh methi (fenugreek) leavesfinely chopped
- 2 ⅞ oz besan (gram flour)
- 1 tbsp fine semolina
- ¼ tsp ground turmeric
- 1 tsp red chilli powder
- ½ tsp ajwain (carom seeds)
- ¼ tsp asafoetida (hing)
- 1 tbsp sugar
- 1 tbsp lemon juice
- 1 tsp salt
- 1 pinch bicarbonate of soda
- 2 tbsp hot sunflower oil
- 2 tbsp wateronly if needed
For frying
- 3 ¼ cups sunflower or groundnut oil
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Method
0/7 doneStep 1: Mix 3 ½ oz fresh methi (fenugreek) leaves with 1 tsp salt, 1 tbsp sugar and 1 tbsp lemon juice and leave for 5 minutes to wilt.
5 minStep 2: Add 2 ⅞ oz besan (gram flour), 2 ⅞ oz coarse whole-wheat flour (bhakri atta), 1 tbsp fine semolina, 2 tsp ginger-green chilli paste, ¼ tsp ground turmeric, 1 tsp red chilli powder, ½ tsp ajwain (carom seeds), ¼ tsp asafoetida (hing) and 1 pinch bicarbonate of soda. Pour over 2 tbsp hot sunflower oil and rub it in.
3 minStep 3: Bring together into a firm dough that holds when pressed, adding 2 tbsp water by the teaspoon only if needed.
3 minStep 4: Pinch off pieces the size of a large grape and press in your fist into short, ridged fingers.
8 minStep 5: Pour 3 ¼ cups sunflower or groundnut oil into a heavy kadai or deep pan, no more than a third of its depth, and heat over medium heat to 160–325°F on a thermometer. No thermometer? A small piece of dough should sink, then rise slowly with gentle bubbles after 3–4 seconds. Stay at the stove the whole time the oil is hot and keep the handle turned inwards.
6 minStep 6: Fry in two batches, stirring now and then, until deep golden brown, firm and hollow-sounding when tapped with a spoon. Drain on kitchen paper.
12 minStep 7: Eat warm with tea, or cool and keep in a sealed tin for 3–4 days for undhiyu.
Nutrition per serving
- Calories
- 300 kcal
- Protein
- 8 g
- Carbs
- 30 g
- Fat
- 17 g
- Fibre
- 5 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does tala methi na muthia take?
- About 40 minutes in total: 20 minutes to prepare and 20 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of ground turmeric?
- Leave it out (it mostly adds colour).
- What can I use instead of red chilli powder?
- Cayenne, half the amount (hotter).
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Perfect for:Tea-time