Fenugreek Rolls (Methi Muthia)

Another one from #motherskitchen and a very healthy starter or a snack bite! These methi muthia or fenugreek rolls are originally from the state of Gujarat and will surely impress you to say “ what a good way to eat fenugreek leaves”. One can prepare these in a few different ways – steamed, fried, baked, shallow fried – whichever way you will prepare, you will enjoy it and for that heavenly taste that it leaves in the end, do not forget to sprinkle some roasted sesame seeds on top!


  • 2-3 cups of chopped fenugreek leaves
  • 2 cups gram flour
  • 2 tbsp sooji or semolina
  • 1 finely chopped green chili
  • ½ tsp red chili powder (increase if like it more spicy)
  • 1 tsp turmeric powder
  • ¾ tsp dry mango powder
  • 1 tsp coriander powder
  • 1-1.5 tsp salt and as per taste
  • 1 tbsp sugar
  • 2 tbsp chopped coriander/cilantro
  • Oil
  • 2 tsp roasted sesame seeds


  • In a bowl, take chickpea flour/ gram flour and add washed and completey drained fenugreek leaves, sooji/semolina, green chili, all the dry spices, sugar, chopped coriander and 2 tbsp oil and mix well
  • Make sure the mix makes a lose ball when fisted, add more oil if it doesn’t
  • Knead the mix with 1-2 tbsp water – the dough should be tight like poori dough
  • Let it rest for 15-20 min
  • Smoothen the dough and then roll into oval rolls
  • You can either steam these or shallow fry it. Alternatively, bake these at 180-degrees for 20-25 min in a pre-heated oven
  • Rolls are ready when they look brown from outside
  • Sprinkle roasted sesame seeds on top when they are still hot
  • Serve with mint chutney and tamarind chutney!
  • For steamed rolls, steam the little bigger size rolls for 15-20 or until they are done. Once warmed, slice them. Prepare the tempering using 2 tbsp oil, 1 tsp mustard seeds, 1 tsp roasted sesame seeds and 5-6 curry leaves. Put the sliced steamed rolls in it and fry for 2-3 minutes. Serve hot and if you like garnish with sesame seeds and grated coconut

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