Methi Muthia Recipe Steamed Fried and Air fryer Recipe
Description
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.
Ingredients
- 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
- 2 tsp. oil
- 1 tsp. sesame seeds
- 1 tsp. mustard seeds
- 1 pinch heeng asafetida
Directions
- 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.
