Methi Muthiya is a trendy Gujarati snack blended with excellent flavours and textures. "Muthiya" literally means fist-sized, which would refer to this dish being made by steaming small, elongated dumplings. Fresh fenugreek leaves, along with whole wheat flour and a spice mix do contribute to making Methi Muthiya; it's an interestingly bitter combination because of the flavour of fenugreek along with the warmth of aromatic spices like cumin, sesame, and asafoetida. Methi Muthiya is the quintessential healthy snack dish as it contains fenugreek. Fenugreek contains many vitamins, minerals, and fibre, making this meal very healthy when one requires a light but healthy snack. The dough is spiced lightly so that the bitterness of the fenugreek goes hand in hand with the flavours from the spices, along with a subtle sweetness from jaggery or sugar. Methi muthiyas are best for a snack or appetiser, paired with tangy tamarind chutney or yoghurt. The steamed preparation makes it a light snack, always enjoyed with a hot cup of tea, especially during the monsoons. The outer layer of the Muthiyas is soft and slightly chewy, while the inside remains light and flavourful, with bits of fenugreek adding that refreshing texture. Sometimes, Methi Muthiyas are stir-fried after steaming to add a crisp, golden crust on the outside, thereby improving the texture as a whole. That's why it can be a perfect dish to experiment with in various ways, whether freshly steamed or slightly crisped on a pan.

• 1 1/2 cup fenugreek leaves
• 1 cup wheat flour
• 1 tsp sesame seeds
• 1 cup besan
• 1/2 tbsp green chilli paste
• 1/2 tbsp ginger paste
• 1/2 tsp turmeric powder
• 1/2 tsp salt
• 1/2 tsp ajwain
• 1 tbsp lemon juice
• 1 tsp mustard seeds
• 1 pinch hing
• 1 tsp red chilli powder
• 2 tbsp peanut oil
• 1 tsp cumin powder
• 1 tbsp coriander powder
• 2 tsp oil

• Try out this delicious Methi Muthiya recipe today.
• First up, grab those fresh methi leaves and give them a good rinse under running water.
• Chop them finely because these greens are the MVP of the recipe, bringing earthy, slightly bitter vibes that make this dish pop.
• Next, in a big mixing bowl, toss in whole wheat flour, rice flour, turmeric powder for a golden glow, cayenne pepper for heat, ginger-chilli paste to keep things spicy, ground coriander, ground cumin, ajwain (carom seeds) for flavor, a dash of lemon juice, salt, and a drizzle of oil.
• Mix it all thoroughly so every bit is evenly coated with the spices.
• Add the finely chopped methi leaves to the mix and incorporate them well.
• Go slow on the water—add a little at a time because the methi leaves will release moisture.
• You're aiming for a dough that holds together but isn't sticky.
• Roll the dough into long, cylindrical shapes about an inch in diameter.
• Let them rest for 15 minutes to soak up all the flavor.
• Set up your steamer with boiling water, place the muthiya rolls inside, and steam them for about 10–12 minutes until firm and cooked through.
• Let them cool slightly, then slice them into round muthiya pieces.
• If you love crispy snacks, deep-fry these slices in medium-hot oil until golden and crispy outside but tender inside.
• Keep the heat steady for even cooking.
• For a healthier option, preheat an air fryer to 390 F (200 C), grease the basket lightly, and air-fry the slices for 8–12 minutes until crispy.
• For the classic steamed version, prepare a tempering by heating oil in a small pan.
• Toss in a pinch of hing (asafoetida), mustard seeds, and sesame seeds, letting them sizzle and pop.
• Gently toss the steamed muthiya slices in the tempering until lightly browned and coated in the aromatic flavors.
• Serve these Methi Muthiyas hot with green chutney or your favorite dip.