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    Home » Air fryer Recipes » Air Fryer Indian Recipes

    Methi Muthia Recipe (Steamed, Fried and Air fryer Recipe)

    By Rachna Published: Apr 15, 2019 · Modified: Nov 12, 2024 16 Comments

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    Methi muthia is a delicious and healthy Indian snack made with flours, fenugreek leaves and spices. I have shared steamed, fried and Air fryer recipes. Super tasty.

    Gujaratis are known for their penchant for snacks. Khakras, jalebi fafda, dhokla, khandvi, handvo and so many more.

    I especially love this methi muthia recipe because it is a healthy snack that is perfect as your 4 pm snack.It is steamed and is very tasty. You can also use the same recipe to make dudhi muthia or bottlegourd or zucchini muthia.

    You can have these as snack or use them to make a curry or a Gujarati dish called undhiyu that is a winter specialty.

    You may also like air fryer samosa, aloo tikki in air fryer, air fryer banana chips, air fryer namak pare, Kurkuri Bhindi Airfryer.

    What is the Difference Between the three versions

    Steamed Muthia: This is what I regularly make to have with tea. It is a very filling and tasty snack.

    Deep fried muthia: These are delicious and crispy. These are the ones used in curry or undhiyu as they retain their shape well. To be honest, I haven't made them in a while.

    Air fryer muthia: These are my favourite now. They turn out so nicely browned and crispy outside while staying soft and well cooked inside. Of course, they use lesser oil as well.

    Step-by-step Pictures

    methi muthia

    Wash, clean and chop methi leaves and set aside.Take all the ingredients and make a stiff dough.

    Add wholewheat flour or atta with besan to coriander, cumin powder, turmeric, salt, ginger-chilli paste, chilli powder and lemon juice and oil.

    Bind with water.

    methi muthiya

    Rest the dough for some time.

    For Steaming

    methi muthiya

    Make 1 inch cylinders and steam them for 10-15 minutes or till done.

    methi muthia

    Cut into roundels when they cool. Heat 2 tsp. oil. Add mustard seeds and allow to sputter. Add heeng and sesame seeds. Then quickly tip onto the prepared muthia. Serve your methi muthia hot.

    methi muthia

    For Deep Frying

    Heat oil in a pan or wok. Deep fry the muthia shaped into ovals till brown outside and well cooked inside. Fry on medium heat. No need to temper.

    For Air frying

    Preheat the Air fryer at 390 F or 200 C for 5 minutes.

    Brush the basket and lay the muthia cylinders cut into thick slices so that there is not too much overcrowding.

    Air fry for 8-12 minutes till they are slightly crispy and brown outside and cooked inside. Use a toothpick to prick and check if it is cooked inside.

    No need to do final tempering. I normally roast some sesame seeds and sprinkle on top when serving. You can also add sesame seeds to the dough itself.

    Final tempering for steamed version

    Give a tempering of mustard seeds, heeng and sesame seeds in oil. Let it brown a bit and serve hot methi muthia.

    Pro Tips

    1. For gluten free version use millet flours like bajra or jowar flours. Whole wheat flour provides better binding of the dough.

    2. You can use any greens of choice eg. spinach, kale or even grated bottle gourd in this recipe.

    3. If your methi leaves are very bitter then you can add salt to them and keep aside for 10 minutes. Drain the water and wash them to remove some of the bitterness. You can also use a bit of yogurt when making your dough instead of water for the same purpose.

    4. Take care not to oversteam the muthia or they become hard. I use a toothpick to prick and check when steaming. If it comes out clean, your muthia is cooked.

    5. You need to do the tempering only for the steamed version. For deep frying and air frying just add the sesame seeds to the dough. Skip mustard seeds and oil.

    Storage:

    1. You can freeze them after preparing the dough for 2-3 months.

    2. After deep frying or Air frying, you can store for 2-3 days in the fridge. These will not be crispy but will be good to use further into curries.

    3. Steamed version cannot be stored. Have it fresh.

    4. Your hot methi muthia is ready to serve. Have it with hot chai. Perfect snack and kids love it too.

    Here's the recipe card:

    📖 Recipe Card

    Delicious methi muthia cylinders on a plate

    Methi Muthia Recipe

    Rachna Parmar
    This methi muthia recipe is for an easy, healthy snack that you and your family will enjoy immensely. It is very tasty as well.
    4.88 from 8 votes
    Print Recipe Pin Recipe Save Recipe Saved Recipe
    Prep Time 20 minutes mins
    Cook Time 20 minutes mins
    Resting time 4 minutes mins
    Total Time 40 minutes mins
    Course Breakfast | Snack
    Cuisine Gujarati, Indian
    Servings 6
    Calories 271 kcal

    Ingredients
     

    For Muthia

    • 1.5 cups fenugreek leaves cleaned and chopped
    • 1 cup wholewheat flour or use sorghum and pearl millet flours half cup each
    • 1 cup chickpea flour or besan
    • 1 tbsp. green chilli-ginger paste
    • ½ tsp. turmeric powder
    • 1 tbsp. lemon juice
    • ½ tsp. ajwain or carom seeds or use oregano
    • 1 tsp. cayenne red chilli powder
    • 1 tbsp. ground coriander
    • 1 tsp. sugar optional
    • 1 tsp. ground cumin
    • 2 tbsp. water to form dough
    • 2 tbsp. peanut oil
    • ½ tsp. salt

    For tempering (Only for steamed method)

    • 2 tsp. oil
    • 1 tsp. sesame seeds
    • 1 tsp. mustard seeds
    • 1 pinch heeng asafetida

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    Instructions
     

    • Pluck the methi or fenugreek leaves. Wash with water well and chop finely.
    • Add all the ingredients of muthia together i.e flours with turmeric powder, cayenne, ginger-chilli paste, ground coriander and cumin, ajwain, lemon juice, salt, oil and methi leaves. Mix together and then add very little water. Methi releases water hence add very little water to form the dough.
    • Now make longish cylinders of about an inch diameter with the dough and set aside for 15 minutes.

    For Steaming

    • Heat a steamer to stem these muthia cylinders. Steam for about 10-12 minutes and then let it rest for 3-4 minutes. Once relatively cooler, slice each cylinder into round muthias.

    For Deep Frying

    • Heat oil in a pan or wok. Deep fry the muthia shaped into ovals till brown outside and well cooked inside. Fry on medium heat. No need to temper.

    For Air frying

    • Preheat the Air fryer at 390 F or 200 C for 5 minutes.
    • Brush the basket and lay the muthia cylinders cut into slices so that there is not too much overcrowding. Air fry for 8-12 minutes till they are slightly crispy and brown outside and cooked inside. Use a toothpick to prick and check if it is cooked inside.
    • No need to do final tempering.

    Final tempering (Only for steamed version)

    • Heat oil in a pan. Add heeng and mustard seeds and allow to sputter. Now add the sesame seeds and add in the muthia. Mix well to coat all muthia and let them brown a bit. Turn off the heat and serve hot with green chutney.

    Video

    Notes

    • If your methi leaves are very bitter then you can add salt to them and keep aside for 10 minutes. Drain the water and wash them to remove some of the bitterness. You can also use a bit of yogurt when making your dough instead of water for the same purpose.
    • You can use whole wheat flour in place of millet flour. Whole wheat flour provides better binding of the dough. Mine were more crumbly as I did not use atta.
    • You can use lauki or grated bottlegourd in the same recipe to make lauki muthia.
    • Take care not to oversteam the muthia or they become hard. I use a toothpick to prick and check when steaming. If it comes out clean, your muthia is cooked.
    • You need to do the tempering only for the steamed version. For deep frying and air frying just add the sesame seeds to the dough. Skip mustard seeds and oil.

    Nutrition

    Calories: 271kcalCarbohydrates: 35gProtein: 11gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gTrans Fat: 0.01gSodium: 181mgPotassium: 421mgFiber: 6gSugar: 4gVitamin A: 508IUVitamin C: 16mgCalcium: 69mgIron: 5mg
    Tried this recipe?Let me know on Instagram @rachna.parmar or tag #rachnacooks
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    If you liked the recipe, I request you to give a * star rating either on the recipe or when you comment. Thank you.

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    Reader Interactions

    Comments

    1. Kalpana Solsi says

      April 15, 2019 at 11:22 am

      4 stars
      I make methi muthias often. I prepare them to add in undhiyoo.
      i use wheat atta, besan and little jowar atta.Will try dudhi muthia . never made them.
      love your colourful pictures, Rachna.

      https://ideasolsi65.blogspot.com/2019/04/mouth-parts-of-body.html

      Reply
      • Rachna says

        April 16, 2019 at 7:22 am

        Yes I use more jowar and bajra and skip the atta altogether. Thanks for reading, Kalpana.

        Reply
    2. Sonia Chatterjee says

      April 15, 2019 at 11:32 am

      5 stars
      This looks really interesting and delicious. Haven't experimented much with methi but going to do that soon. Lovely recipe.

      Reply
      • Rachna says

        April 16, 2019 at 7:21 am

        Thanks Sonia. I hope you like it.

        Reply
    3. Soumya says

      April 15, 2019 at 6:05 pm

      I'd never heard of this until now. It sounds simple and healthy, I shall give this a try soon.

      Reply
      • Rachna says

        April 16, 2019 at 7:21 am

        It's a nice healthy veg snack. Do try.

        Reply
    4. Roshan Radhakrishnan says

      April 15, 2019 at 6:45 pm

      I thought I knew most dishes but no, had not heard of this one prior to this

      Reply
      • Rachna says

        April 16, 2019 at 7:21 am

        Yes a Gujarati snack but very healthy.

        Reply
    5. Mayuri Nidigallu says

      April 15, 2019 at 7:58 pm

      Mom makes Muthiya for Undhiyoon, and she deep fries them. I love Muthiya but avoid them because of that. Love this super healthy and steamed version. Hoping to try it soon! The recipe sounds so easy and the pics had me salivating.

      Reply
      • Rachna says

        April 16, 2019 at 7:20 am

        Thanks Mayuri. I have never liked the fried version that I tasted. Do try this recipe and let me know.

        Reply
    6. Shilpa Garg says

      April 16, 2019 at 3:50 pm

      I love methi in any form. I had methi muthias for the first time on my last trip to Baroda at a friend's place. Absolutely loved this dish. I had forgotten all about it, till I read your recipe. Will try making your recipe, if I am able to get methi as the season is over here.

      Reply
    7. Vidya Sury says

      April 16, 2019 at 10:18 pm

      I make these often. So easy, tasty and nutritious! They taste good when we add mashed sweet potato or steamed kabuli chana mashed, too! Yummy, Rachna!

      Reply
      • Rachna says

        April 16, 2019 at 10:25 pm

        That's nice. Haven't added those. Must try next time I make. 🙂

        Reply
    8. dNambiar says

      April 18, 2019 at 12:14 pm

      I've never tasted Muthia. It sure sounds and looks healthy. And tasty, too.

      Reply
    9. Priya Ahuja says

      January 05, 2022 at 5:58 pm

      5 stars
      Excellent recipe. Turned out v tasty. Thank you.

      Reply
      • Rachna says

        January 09, 2022 at 7:05 pm

        Thanks so much, Priya!

        Reply
    4.88 from 8 votes (5 ratings without comment)

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