IFB Spice Secrets


By IFB | November 18, 2023



For the Muthiya:

  • 1 cup fresh fenugreek leaves finely chopped
  • 1 cup chickpea flour
  • 2 tablespoons semolina
  • 1 tablespoon rice flour
  • 1/2 teaspoon red chili powder
  • 1/4 teaspoon turmeric powder
  • 1/2 teaspoon cumin seeds
  • 1/2 teaspoon baking soda
  • 2 tablespoons yogurt
  • 2 tablespoons oil
  • Salt to taste

For Tempering (Tadka):

  • 2 tablespoons oil
  • 1/2 teaspoon mustard seeds
  • 1/2 teaspoon cumin seeds
  • 1/2 teaspoon sesame seeds
  • A pinch of asafoetida
  • 6-8 curry leaves
  • 2-3 green chilies, chopped
  • 1 tablespoon sesame seeds


For the Muthiya:

  • In a mixing bowl, combine the chopped fenugreek leaves, chickpea flour, semolina, rice flour, red chili powder, turmeric powder, cumin seeds, baking soda, and salt.
  • Add yogurt and 2 tbsps of oil to the mixture. Mix well.
  • Knead the mixture into firm dough. If it's too dry, sprinkle a little water to bind the dough.
  • Divide the dough into small portions and shape them into cylindrical or oval-shaped muthiyas.
  • Now place the muthiyas in a greased steamer and steam cook for 15 mins.

For Tempering:

  • Heat 2 tablespoons of oil in a pan. Add mustard seeds, cumin seeds, sesame seeds, and a pinch of asafoetida.
  • Add the chopped green chilies and curry leaves. Sauté for a minute.
  • Place the steamed muthiyas in the pan and reduce the heat to low. Sauté on low heat for about 5 mins, turning them occasionally to ensure even cooking.
  • They should become firm and golden brown. Remove the muthiyas from the pan and let them cool for a few mins.
  • Cut the muthiyas into small round slices or as per your preference.
  • You can serve Methi Muthiya as is or with a side of green chutney or tamarind chutney.
  • They are delicious as a tea-time snack or a side dish.

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