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.

What is Fenugreek?

Fenugreek is a herb and it’s seeds are often used by mums as home remedies.  The fenugreek seeds are ground and added to special sweets made for nursing mums as its helps with breast milk production.  New mums are also fed this curry with extra fresh fenugreek as it’s got lots of herbal goodness.   They are also added to oil during the tempering of curries. More information about the goodness of fenugreek is here.

What sort of fenugreek should I use?

In this curry, I have used the fresh green fenugreek but you can also use frozen fenugreek for this recipe. When using fresh fenugreek, use all the leaves and part of the fresh stems too as they are full of flavour and goodness.  If you have not used fresh fenugreek then watch this video to see how to prepare it ready to wash and use.

Jump to Recipe

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.

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

You may wish to try the following recipes from my blog:

• Potatoes and fresh green fenugreek in tomato sauce
• Potato and fenugreek curry with chick pea flour (Besan vale Aloo)
• Fenugreek and fresh Aubergine curry (methi ringna nu shak)
• Aubergine, fenugreek and dumplings curry – Ringna, methi ne muthiya nu shak
• Gujarati Undhiyu with Muthias Dumplings
• Vaal papdi, fenugreek and aubergine curry – (vaal papdi, ringna methi nu shak)

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