“They look green, so they must be healthy!”
I must admit, I love Gujarati Farsan. Khaman, dhokala, shev-khamni, khandvi, locho, muthiya, mathiya, handva …. so much variety and so yummy!
Muthiyas caught my attention because these can be made healthier as compared to other fried items. They get the name from the way they are made using feasts. Muthiyas can be made with different vegetables. Here is my version of spinach and fenugreek muthiya. They taste slightly bitter and I think that’s the best part. My neighbor once said “they look green, so they must be healthy!”.
2 cups spinach leaves, finely chopped 1 cup fenugreek leaves, rough chopped 1 tbsp ginger paste 4-5 green chiliis finely chopped 3-4 tbsp besan 1 tbsp semolina (rava) 1/2 tsp cumin seeds (jeera) 1/2 tsp baking soda 1 tsp sugar For seasoning - 2 tsp oil 1 tsp mustard seeds ( rai / sarson) 1 tsp sesame seeds (til) 1/4 tsp asafoetida (hing)
Wash and rinse spinach and fenugreek leaves, leave them in a colander to be completely drained.
In a mixing bowl, mix everything together to prepare dough. Start with few tsp of water and add floor or water as needed. You can also use whole wheat floor together with besan. The stickiness of the dough should be similar to roti dough. Make cylindrical shaped rolls. Cut them into pieces if your steamer pan is smaller.
I used a colander over simmering water to steam the dumplings, but you can use any steamer you like. Grease it with some ghee or oil and steam these dumplings until toothpick comes out clean. It takes about 20 – 25 minutes but also depends on the size.
Once done, let them cool for 10 minutes before you cut them into smaller pieces.
In a frying pan, prepare tadka with cumin seeds, mustard seeds and sesame seeds. Add the muthiyas and mix. Remove them in a minute or so. Sprinkle some roasted fennel seeds on top. Serve them with ketchup or green and tamarind chutney.
Side Note –
Fennel seeds are not at all traditional to any Muthiya recipe, but I love the byte with fennel seeds.