Traditionally, muthiyas are made using Methi (Fenugreek). But they can also be made out of dudhi, zucchini, suva (dill), or even carrots. This recipe uses fresh fenugreek (methi) leaves and comes to us from Bharti’s kitchen (who obtained the recipe from her mother-in-law) and is by far one of the best muthiya recipes ever. A crispy exterior wraps around a soft and tender inside that takes the taste buds to texture heaven. Although muthiyas are mislabeled “old people food” sometimes, these morsels will be enjoyed by every age and generation.

Prep Time: 10 mins

Cook Time: 20 mins

Serves: 4-6 (70 pieces)

INGREDIENTS:

• 2 cups whole wheat flour

• 1 cup jowar (mylo) (sorgham) flour

• 2 tbsp chana (gram) flour

• 1 tbsp ginger

• 1⁄2 tsp whole cumin (whole jiru)

• 1⁄2 tsp ground cumin (jiru)

• 2 tsp dry coriander

• 1⁄2 tsp turmeric powder

• 1⁄4 tsp hingh (asafetida)

• 1 tbsp garlic

• 2 cups vegetable oil

• 2 1⁄2 tsp himalayan salt (or to taste)

• 3 tbsp sugar

• 1⁄2 tbsp green chili paste

• 2 tbsp sesame seeds

• 3 tbsp avocado oil

• 1 cup fresh fenugreek leaves (methi) or your choice of veggie

• 3 – 1⁄4 water (room temperature)

INSTRUCTIONS:

1. Mix all the ingredients together except the oil and combine thoroughly

2. Next add the oil and combine thoroughly

3. Add methi (fenugreek leaves or your choice of veggies)

4. Section the flour mix into 3 parts

5. Take one section and add 1⁄4 cup water

6. Using your hand firmly press mixture together to form ovals

7. In a fry pan, heat oil and fry the muthias before adding water to the second section

8. In a separate pan, lightly oil the pan (about 1 tsp) and add the fried muthiyas to allow them to cook slightly longer.

9. Remove them once they are golden brown. Repeat steps 5-8 until all the muthias have been fried.

These are delectable all by themselves or can be enjoyed with a cup of chai or coffee.

Enjoy, eat well, and stay well.