Methi Matar Muthiya
This Matar Muthiya is one of those recipes that comes together easily, uses everyday ingredients, and works well as an appetizer or as part of a full meal! Soft, flavorful, and perfect for breakfast, lunch, or evening snacks — this is a recipe you’ll keep coming back to!
Ingredients
- 1 cup peas , coarsely pulsed
- 1/2 cup methi (fenugreek leaves) , finely chopped
- 1/2 cup spinach , finely chopped
- 1/4 cup cilantro with tender stems , finely chopped
- 2 tsp ginger green chili paste
- 1/2 cup whole wheat flour
- 1/4 cup jowar (sorghum or white millet) flour
- 1/4 cup bajra (pearl millet) flour
- 2 tbsp besan (gram or chickpea flour)
- 1 tsp salt , to taste
- 1 tsp sugar
- 2 tsp lemon juice
- 1 tsp red chilli powder
- 1/2 tsp coriander powder
- 1/2 tsp roasted cumin powder
- 1/4 turmeric powder
- 1/2 tsp asafoetida powder (hing)
- 1/4 tsp baking soda
- 1 tbsp white sesame seeds
- 2 tbsp oil , for the dough
- lukewarm water , as needed
Tadka:
- 2 tbsp oil , sesame oil or any oil of your choice
- 1 tsp mustard seeds
- 1 to 2 tsp white sesame seeds
- 7-8 curry leaves
- 2-3 green chilies , finely chopped
- 2 tbsp mixed color bell peppers , finely chopped
- 2 tbsp carrots , grated, optional
- 2 tbsp grated coconut
- 1 tbsp cilantro , finely chopped
- white sesame seeds
Instructions
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Pulse the green peas in a mixer. Do not make a paste — keep it slightly coarse.
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Transfer the pulsed peas to a large mixing bowl. Add chopped methi, chopped palak, chopped coriander, and ginger–green chilli paste. Mix well.
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Add all the flours, salt, sugar, all the spices, lemon juice, baking soda, sesame seeds, and 2 tablespoons oil. Mix everything well. Let the mixture sit for a minute so the vegetables release their natural moisture.
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Slowly add lukewarm water, little by little, and bring everything together into a soft dough. Do not make a hard dough — it should be soft and easy to handle.
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Shape the dough into small logs or rounds, or fill greased moulds with the dough. You can add mixed bell peppers or carrots at the base of the moulds, if you like.
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Steam the muthiyas for 20 to 25 minutes — first 5 minutes on high flame, then 15 to 20 minutes on medium to low flame — until cooked through. Remove the steamed muthiyas and let them cool slightly. Slice them if shaped as logs.
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For the tadka, heat oil in a pan. Add mustard seeds and let them crackle. Add sesame seeds, curry leaves, green chillies, bell peppers, grated carrot, and grated coconut. Sauté briefly.
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Add the steamed muthiyas to the pan, toss gently to coat them well.
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Finish with finely chopped coriander and serve hot with green chutney or any chutney and dips of your choice.