About Methi ki Launji Recipe
Methi ki Launji Recipe | Fenugreek Seeds Chutney Recipe | Methi Chutney Recipe with step by step photos and Video:
Methi ki launji Recipe, also known as Methi Chutney Recipe or Fenugreek Seeds Chutney Recipe, is a combination of sweet, sour, bitter, and spices and a popular Indian condiment.
Traditionally methi ki launji is served with poori (fried puffed bread), samosa, kachori, stuffed parathas, and even mathris, most probably paired to aid the digestion of fried food.
Methi chutney has a very unique and yummy taste. The best part about this fenugreek seeds chutney is that we can keep it refrigerated and use it for 4-5 days when we like.
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Recipe Card
Methi ki Launji Recipe | Fenugreek Seeds Chutney Recipe | Methi Chutney Recipe
Ingredients
Methi Chutney Ingredients:
- ½ cup Fenugreek Seeds / Methi Dana
- 1 tsp Fennel Seeds / Saunf
- 6 Dry Red Chili
- 2 tbsp Hing Achari Paste / Amchur Powder
- ¼ tsp Asafoetida / Hing
- ½ tsp Cumin Seeds / Jeera
- 1 tbsp Oil
- 1½ tsp Coriander Powder
- ½ tsp Red Chili Powder
- ½ tsp Turmeric Powder
- 1 tsp Salt (adjust as per taste)
- 3 cup Water (as needed)
Instructions
- Firstly, wash methi dana and soak the fenugreek seeds aka methi dana in 2 cups of water for 5-6 hours or more.
- The fenugreek seeds will swell to be about 3 times in volume.
- Heat the 1 tbsp of oil in a wok/Kadai on high heat.
- Further, add asafoetida/hing, cumin seeds/jeera, and saute for a few seconds.
- Additionally, add fennel seeds/saunf, dry red chili, and saute for a few seconds.
- Further, add soaked fenugreek seeds aka methi dana with water into wok/Kadai and mix well.
- Also, add hing achari paste and mix well. You can also add amchur powder instead of this.
- Add 1 cup of water (as needed) and mix well.
- Further add red chili powder, coriander powder, turmeric powder, salt and mix all the ingredients well.
- Cook for 15-20 minutes on low medium flame and keep stirring in between.
- At last, cover and cook for another a minutes on low flame.
- Switch off the flame.
- After 5 minutes, open the lid and mix well the methi ki launji aka methi chutney.
- Cool down the temperature of fenugreek seeds chutney.
- Finally, serve this cold and yummy methi ki launji or methi chutney with poori, samosa, kachori, roti, or paratha.
- You can store it in an airtight container and refrigerate it for one week.
Step by Step Recipe
How to make Methi Chutney | Methi ki Launji Recipe with step by step photos:
1. Firstly, wash methi dana and soak the fenugreek seeds aka methi dana in 2 cups of water for 5-6 hours or more.
2. The fenugreek seeds will swell to be about 3 times in volume.
3. Heat the 1 tbsp of oil in a wok/Kadai on high heat.
4. Further add asafoetida/hing, cumin seeds/jeera, and saute for a few seconds.
5. Additionally, add fennel seeds/saunf, dry red chili, and saute for a few seconds.
6. Further, add soaked fenugreek seeds aka methi dana with water into wok/Kadai and mix well.
7. Also, add hing achari paste and mix well. You can also add amchur powder instead of this.
8. Add 1 cup of water (as needed) and mix well.
9. Further add red chili powder, coriander powder, turmeric powder, salt and mix all the ingredients well.
10. Cook for 15-20 minutes on low medium flame and keep stirring in between.
11. At last, cover and cook for another a minutes on low flame.
12. Switch off the flame.
13. After 5 minutes, open the lid and mix well the methi launji aka methi chutney.
14. Cool down the temperature of fenugreek seeds chutney.
15. Finally, serve this cold and yummy methi ki launji or methi chutney with poori, samosa, kachori, roti, or paratha.
16. You can store it in an airtight container and refrigerate it for one week.
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