2cupsFenugreek leaves (Methi leaves)plucked, measured then washed {if using frozen, use only ¼ cup}
½cupWhole wheat flour (Chapati atta)
½cupBesan (gram flour)
1Green chilieschopped finely
1teaspoonGinger paste or freshly grated or crushed
¼teaspoonTurmeric powder
1teaspoonRed chili powder
¼teaspoonBaking soda
Saltto taste
2 ½teaspoonsSugar
2-3teaspoonLemon juice
3tablespoonsOil
2-3tablespoonsWateror more or less
Oilfor deep-frying
Cooking oil sprayfor air-frying
For Tempering (Steamed Version):
1tablespoonOil
¼teaspoonMustard seeds
1teaspoonSesame seeds
⅛teaspoonHing (Asafoetida)
Instructions
Making The Dough:
Take wheat flour, besan, spices (turmeric, red chili powder), salt, sugar, baking soda, ginger paste, green chilies in a bowl. Mix well.
Add oil and lemon juice. Mix well by rubbing between your fingers and thumb.
Add methi leaves and mix.
Now add little water at a time and knead into a smooth and soft dough. Don’t make it too soft otherwise, it becomes too sticky.
TIP: You may need more or less amount of water. It depends on how much water particles are left in your methi leaves after washing. It also depends on you’re using fresh or frozen leaves.
Steaming:
Prepare the steamer: Add about 1-1.5 inches of water to the steamer base. Let the water come to a simmer. Also, grease the steamer plate (which has holes in it) using oil. Also, grease your palms.
Divide the dough into two parts and make cylinder shaped log of 1-inch diameter. Arrange them on a greased tray keeping them a few inches apart. Give them some space to expand.
Once the water starts simmering, place the tray in the steamer. Cover it with the lid.
Steam for 18-20 minutes on medium heat. Check by inserting a knife (or a toothpick) in the middle and it should come out clean. The cooking time may vary depending on the thickness of your roll.
Remove it to a plate or cutting board, let it cool for 5 minutes. Then cut into thin slices.
To make a tempering, heat the oil in a pan or kadai on medium heat. Once hot add mustard seeds and let them splutter.
Then add sesame seeds, as soon as they start to splutter add hing.
Immediately add sliced methi muthia, saute for few minutes. Then flip or toss them and cook another side as well. They should be slightly browned and crisp up.
Deep-Frying:
Grease your palm with oil and take about 2 teaspoons of portion, shape into small oval-shaped dumplings. During the half-way through of shaping process, the dough may start to stick. Wash the hands, grease again and shape.
Meantime, heat the oil in a pan on medium heat for deep frying.
Once oil is hot, carefully drop muthias into it. You need to fry in batches. Keep moving and frying until they are golden brown from all sides.
Now using a slotted spoon, drain the excess oil and remove them to a paper-towel lined plate and fry rest of them.
Air-Frying:
Shape them as mentioned above in the fried method. Preheat your air fryer to 400°F (200°C) for 5 minutes. FYI: I have Gourmia GAF575 Digital Air Fryer - 5QT.
Arrange the shaped methi muthia into the air fryer tray. Spray it lightly with cooking oil spray.
Air fry for 10 minutes. Halfway through open and give it a shake for even browning all the sides. This time may vary depending on the size of your muthiya.
Notes
The dough should be smooth yet soft. But make sure not to make too soft that it becomes super sticky and hard to shape. By mistake, if that happens then add little more wheat flour and mix.
Instead of wheat flour, you can add bajra flour or jowar flour to make it gluten-free.
Use other leafy vegetables instead of methi leaves, e.g. kale, spinach, swiss chard (tough stems removed), collard greens, beet greens, mooli leaves, etc.
To make it Jain, please skip ginger in the recipe.