Methi Muthia Recipe

This methi muthia recipe is for an easy, healthy snack that you and your family will enjoy immensely. It is very tasty as well.

Course Breakfast | Snack

Cuisine Gujarati, Indian

Keyword methi muthia, methi muthia recipe, methi muthiya

recipe methi muthia

Prep Time 20

Cook Time 20

Resting time 4

Total Time 40

Servings

Calories 271kcal

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.

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.

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.

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.

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.

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.