Methi Muthia Recipe | How to Make Methi Muthiya (Steamed, Fried and Air fryer Recipe)

This is a delicious and healthy snack made with gluten-free 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 super healthy snack that is perfect as your 4 pm snack.

It is steamed and is super tasty. You can also use the same recipe to make dudhi muthia or bottlegourd 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.

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What is the Difference Between the three versions

Steamed Muthia: This is what I regularly made 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

Wash, clean and chop methi leaves and set aside.

Take all the ingredients and make a stiff dough.

Add besan, jowar and bajra flour to coriander, cumin powder, turmeric, salt, ginger-chilli paste, chilli powder and lemon juice and oil.

Bind with water.

Rest the dough for some time.

For Steaming

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

Cut into roundels when they cool.

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 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 for steamed version

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

Pro Tips

1. This version is gluten free. 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.
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.

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

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

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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 4 people

Calories 330 kcal

people

Ingredients

 

1x2x3x

For Muthia

• 1.5 cups fenugreek leaves cleaned and chopped
• ½ cup jowar and bajra flour sorghum and pearl millet flours or use wholewheat flour
• 0.5 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. coriander powder
• 1 tsp. sugar optional
• 1 tsp. cumin powder
• 2-3 tbsp. water to form dough
• 2 tbsp. oil
• salt to taste

For tempering (Only for steamed method)

• 1 tbsp. oil
• 1 tbsp. sesame seeds
• 1 tsp. mustard seeds
• 1 large pinch heeng asafetida

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, coriander and cumin powder, 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 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.

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: 330kcalCarbohydrates: 40gProtein: 13gFat: 14gSaturated Fat: 1gSodium: 24mgPotassium: 472mgFiber: 4gSugar: 3gVitamin A: 745IUVitamin C: 23mgCalcium: 116mgIron: 8mg

Tried this recipe?Let me know on Instagram @rachna.parmar or tag #rachnacooks

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