I am on a Gujarati food spree. Gujarat is in the North -West of India and the cuisine is primarily vegetarian. The Hubz is from this region in India and his parents are visiting us and will be arriving by the end of the month.
So there! Now you know the reason behind the Gujarati food spree. I don’t get to have the in laws visit us often as they have to endure a long flight from India. So whenever they do, I like to make them feel at home and I try to imbibe as much as of their culture as I can. The cool thing about them is that they are very adventurous eaters as long as the food is vegetarian. They try all kinds of cuisines and flavors and love to travel. But once a while, I make the food from their home and the joy in their eyes makes it all worth while.
So back to Gujarati food. It is vegetarian but it is full of flavors, complexities and balance. Most of it is sweet, savory, spicy, tangy – all at the same time in various layers.
The Methi Muthia or the Fenugreek dumplings are either eaten as a snack or added to gravies and made into a main dish. These are either fried or steamed depending on how you want to use them. For today’s recipe I have fried them as I am going to make Undhiyu out of these and use them in a main dish, the recipe for which shall follow shortly. They are delicious on their own as a snack and they keep for a week in an airtight container. If you steam them, you will need to refrigerate them.
- 2 cups fenugreek leaves (methi), finely chopped
- 1/2 cup whole wheat flour (aata)
- 1/2 cup gram flour ( chick pea/ garbanzo flour)
- 1/2 teaspoon minced ginger
- 1/2 tsp minced green chillies (thai)
- 1 teaspoon sugar
- juice of 1 lime
- 1/2 teaspoon turmeric powder
- a pinch of baking soda
- 3 tablespoons oil
- 1/2 tsp cumin powder
- 1/2 tsp coriander powder
- salt to taste
- oil to fry
- ake a bowl and add the fenugreek leaves in it and add 1 teaspoon of salt and mix well.
- Add the remaining ingredients and mix well. Knead it to a soft dough ball.
- Make small cylindrical shaped dumplings and keep them on a plate.
- Heat the oil to a 365*F and fry the dumplings in batches until slightly browned and crunchy.
- Use a wire mesh strainer and allow the dumplings to drain and bring them to room temperature before storing to use as a snack.
Tips for frying :- Ensure you put in equal sized pieces Keep the temperature even – too hot cooks the food outside and leaves it raw within. Not the right temp enables soaking up of oil into the food and it won't fry up correctly in addition to giving you an oily product.
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