Muthiya or Fenugreek Dumplings to add to Gujarati Undhiyu

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Undhiyu is a Gujarati speciality curry made with a variety of  vegetables.   The  vegetables are half slit and filled with a mixture of spices and cooked slowly so that all the spices blend in making the curry delicious.  This curry isn’t  complete without muthiya (dumplings) made with fresh fenugreek (called Methi in Gujarati).  Whenever I manage to get fresh fenugreek, I make a batch of muthiyas and freeze them to use when needed.  The muthiyas can be added to other curries too.

Ingredients for roughly 40 Muthiya or Fenugreek Dumplings:

    • 2 cups of wholemeal flour
    • 1 cup chickpea flour
    • 2 cups chopped fresh fenugreek leaves
    • 1 tsp fresh ginger – finely blended
    • 4 cloves of garlic – finely blended
    • 2-3 green chilies – finely chopped
    • ½ tsp salt
    • ½ tsp turmeric
    • 2 tbls oil
    • ¾ soda bi carbonate
    • 1 litre oil for frying the muthiyas (dumplings)

Method:

1. Transfer  the wheat flour and chickpea flour in bowl and add the chopped fenugreek,  two tablespoons of oil,all the spices and soda bi carbonate to it.

2. Using lukewarm water, form a dough. Grease your hands and transfer the dough to a clean worktop.

3. Divide the dough into small smooth balls – quite small ( about the size of small marbles) as they will fluff a bit when you fry them.

4. Heat the oil and drop a small piece of dough to the oil . When the dough rises up too quickly, it’s time to fry the muthiyas.  Lower the heat and start adding the muthiyas to the oil. . The muthiyas will fluff up a bit  and rise to the top.   Keep turning them and cook until crisp.

5.Finish frying all the muthiyas and allow them to cool before adding them to your Undhiyu.  Any left over can be frozen to use in the future.

 

6.  The recipe for Undhiyu can be found here.

7.  Checkout the live video on how to make muthiyas.

Muthiya or Fenugreek Dumplings to add to Gujarati Undhiyu

Undhiyu is a Gujarati speciality curry made with a variety of  vegetables.   The  vegetables are half slit and filled with a mixture of spices and cooked slowly so that all the spices blend in making the curry delicious.  This curry isn’t  complete without muthiya (dumplings) made with fresh fenugreek (called Methi in Gujarati).  Whenever I manage to get fresh fenugreek, I make a batch of muthiyas and freeze them to use when needed.  The muthiyas can be added to other curries too.
Course: dinner
Cuisine: Indian
Keyword: muthia, Muthiya, undhiyu
Author: Mina Joshi

Ingredients

  • 2 cups of wholemeal flour
  • 1 cup chickpea flour
  • 2 cups chopped fresh fenugreek leaves
  • 1 tsp fresh ginger – finely blended
  • 4 cloves of garlic – finely blended
  • 2-3 green chilies – finely chopped
  • ½ tsp salt
  • ½ tsp turmeric
  • 2 tbls oil
  • ¾ soda bi carbonate
  • 1 litre oil for frying the muthiyas (dumplings)

Instructions

  • Transfer  the wheat flour and chickpea flour in bowl and add the chopped fenugreek,  two tablespoons of oil,all the spices and soda bi carbonate to it.
  • Using lukewarm water, form a dough. Grease your hands and transfer the dough to a clean worktop.
  • Divide the dough into small smooth balls – quite small ( about the size of small marbles) as they will fluff a bit when you fry them.
  • Heat the oil and drop a small piece of dough to the oil . When the dough rises up too quickly, it’s time to fry the muthiyas.  Lower the heat and start adding the muthiyas to the oil. The muthiyas will fluff up a bit  and rise to the top.   Keep turning them and cook until crisp.
  • .Finish frying all the muthiyas and allow them to cool before adding them to your Undhiyu.  Any left over can be frozen to use in the future.
  • The recipe for Undhiyu can be found here.

Live Instagram Video

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