Non-fried Methi Muthiya | Fenugreek Dumplings

A delicious Gujarati snack made in the air fryer; this Non-Fried Methi Muthiya is super addictive, easy and needs only 30 minutes to come together.

This recipe uses a fraction of the oil compared to frying and yet we get the most crisp fist shaped fenugreek dumplings to enjoy with masala chai!

Snacks are popular all over the world. Different cultures have different importance for tea time snacks and how they enjoy it.

Gujaratis take their 4 p.m. snack very seriously. A kettle full of piping hot masala chai, some dry snacks like poha chivda and corn flakes chivda along with a couple of freshly prepared snacks.

Moreover, the tea time conversations are definitely my favorite. Talking for a long time with grandma and grandpa, sitting around the table with parents or having a great time with cousins. Tea time is definitely nostalgic.

The fresh snacks for tea time vary is generally something like paatra, dhokli khandvi, rava dhokla and so on. These snacks are either deep fried, stir-fried or simply steamed. Now, we have a whole new category of air fried snacks added to the list. And this Non-Fried Methi Muthiya is definitely one of the favorites.

Jump to:

• What is Muthiya
• Using the Air Fryer
• Why this recipe works
• Ingredients and Substitutions
• How to make this recipe
• Expert Tips and Notes
• Making these in the Appam Pan
• Serving Suggestions
• Storage
• Recipe FAQs
• More Gujarati Recipes
• Non-Fried Methi Muthiya 

What is Muthiya

The word Muthiya comes from the Gujarati word Muthi; which means fist. Muthiya are fist-shaped dumplings from the cuisine. We shape them using a tight fist and so the name is perfectly apt.

Muthiya can be of different types; steamed and stir-fried, steamed and enjoyed as is, deep fried or boiled in hot water. Moreover, we can use different vegetables to make them. From just one vegetable to a mix of all, we love them. And these dudhi muthiya is definitely a classic. And we totally enjoy these kale muthiya as a welcome change to the traditional recipe.

Muthiya uses a mix of flours, different vegetables and spices. Together these can give us so many combinations. And muthiya is not just great as a tea time snack; it is perfect to add to so many vegetable recipes too.

Using the Air Fryer

Traditionally when we talk about Methi Muthiya; we talk about oval dumplings made with wheat flour and some added flours with fenugreek leaves. These are deep fried till they have a hard crust but are still soft within.

However, now a days a lot of people opt for a much less calorie version of classics like these. And rightly so! When we can replicate the recipe using far less oil, we should totally adopt that. The oven was an easy replacement for frying, followed by appam pan and now the air fryer. All of these work wonderfully in different recipes.

I prefer the air fryer lately for many reasons. The basket is the only thing we need to clean in the air fryer. Moreover, the small area heats up super fast rather than firing up the large oven. And there are no restrictions on shape like we need rounds for the appam stand. The air fryer crisps up the muthiya well, we are able to make them as logs and it all comes together in a fraction of the oil.

Why this recipe works

• We can make these Non-Fried Methi Muthiya as a snack or appetizer.
• We use only a fraction of oil compared to frying.
• This recipe is a quick one.
• We can roll and even air fry these ahead of time.
• The recipe works well for prepping in advance by freezing the muthiya to use later.
• This recipe is super versatile, we can swap the flour and greens and change up the spices.
• These muthiya are perfect to add to the popular Gujarati recipe Undhiyu.
• The same recipe works in the appam stand or even a conventional oven.
• This muthiya recipe is naturally Vegan.
• Moreover, it is also nut-free.

Ingredients and Substitutions

• Fenugreek Leaves: We need a lot of fenugreek leaves in the recipe. I prefer to use fresh leaves when in season; however, frozen methi or dried leaves (kasoori methi) work in the recipe too.
• Wheat Flour: I use wheat flour. as the chief ingredient. Though we can use a mix of flours, I prefer the texture with mostly whole wheat flour.
• Chickpea Flour: A little chickpea flour is great for the perfect texture in the recipe. Though this is optional, I highly recommend adding some.
• Semolina: Unroasted semolina is great for an extra crunch in the recipe. I like to add it in my muthiya. However, this is optional as well.
• Spices: A mix of turmeric powder, red chili powder and a fat pinch of asafetida makes the muthiya amazing. Plus, we add salt and sugar in the recipe. Do not skip the sugar, it balances with the other spices really well.
• Aromatics: I like to add some grated ginger and minced green chili. These are great for taste and flavor in the recipe. Garlic can also be added in the recipe.
• Seeds: I like to add some crunchy seeds in the muthiya. Cumin seeds, sesame seeds and carom are great. They have their individual taste and complement each other.
• Baking Soda: A fat pinch of baking soda helps cook the muthiya well. Plus, they help us make the muthiya soft from within.
• Oil: A little oil is required to make the dough and some to aid air frying the muthiya. However, do not skimp on this, the result will vary considerably.
• Water: I use some water to bring the dough together. Do not add too much else the dough will be very soft.

See the recipe card for detailed ingredient information, measurements and nutrition.

How to make this recipe

1- Wash the methi leaves well in water and drain them from the water.

2- Chop the methi leaves fine and add to a large bowl.

3- Then add the flours to the bowl.

4- Add in the aromatics, spices and seeds next.

5- Mix everything well and add in the oil.

6- Then mix in the oil and bring everything together.

7- Use as little water as possible to make a dough. However, do not make it super soft else the muthiya will not hold shape.

8- Grease your palms with oil and divide the dough into lemon size balls. Roll them into logs and make sure they are pretty tight.

9- Repeat for all the dough and keep them ready.

10- Line an air fryer with parchment paper. Preheat the air fryer to 400 F. Once hot, spray some non-stick spray and add the muthiya in a single layer, leaving some space between them. Spray with some non stick spray.

11- Air fry for 15 minutes, flipping them once mid-way.

12- Then remove from the air fryer and serve with your choice of chutney and ketchup. Plus, it is great with some masala chai too.

Expert Tips and Notes

• Fresh methi is the best in this muthiya recipe. Make sure you clean the leaves well till the water runs clean. I generally use a salad spinner to remove all the tiny bits of mud and sand. Also, drain the water thoroughly after cleaning the leaves.
• Frozen and dried methi leaves work for the recipe too. Defrost the frozen methi and use in the recipe. Plus, if using dried methi i.e. kasoori methi, soak it in water for a few minutes before using. That way it does not dry up the dough.
• Use any greens of your choice, Kale, bathua, spinach or cilantro works well in the recipe.
• Adding yogurt is an option too. It makes the muthiya moist. However, it reduces the shelf life of prepared muthiya. So add yogurt if consuming them in a day or two.
• Adjust the water added based on the ingredients. Often times the drained methi has more water and will need far less added water. Or just that some flours need extra or less water to come together.
• Grease palms with oil before rolling the muthiya. That way they do not stick to the palms and can be shaped perfectly.
• Do not skimp on the oil or spray in the air fryer. Without that grease, the muthiya will be hard and chewy instead of being soft and yummy.
• The same recipe can be cooked in other ways too. Bake them in a preheated oven or cook them in the paniyaram stand.

Making these in the Appam Pan

Using an appam pan to cook muthiya is a great option. To do so, simply shape them into rounds that will fit the appam cavity.

Add ½ teaspoon in each cavity of the pan and heat well. Once the oil is hot, add the rolled muthiyas. Then cook on medium high flame, flipping them every 2-3 minutes till the balls are completely crisp.

Remove and cool the muthiya before adding to any sabzi or enjoy them hot with cilantro chutney and ketchup.

Serving Suggestions

These Non-Fried Methi Muthiya can be used in so many ways. It makes a great snack with some cilantro chutney, ketchup and masala chai. Make sure the muthiya are cooked well till crips. If they are soft in parts, they tend to spoil easily.

Moreover, the same muthiya are perfect to use in so many Indian sabzis. there is Valor Muthiya, Guvar Muthiya and Fansi Muthiya to name a few. Plus, they are great in making Surti Undhiyu. And they work for this Instant Pot Undhiyu too.

Plus, I like to use the same muthiya in this Mix Vegetable Paatra recipe as well. And they are great to enjoy with some Rajasthani Kadhi as well.

Storage

These Non-Fried Methi Muthiya are great to store at room temperature for 2-3 days. However, they need to be cooked through not be soft in parts. Plus, if you add yogurt to the mix, they are keep well in the refrigerator.

To keep any kind of muthiya over 3 days, simply pop into a container and refrigerate. They can be refrigerated for up to 10-12 days.

To keep the muthiya longer, they need to be frozen. Just add them all in a freezer bag and freeze the labelled bag for up to 6 months. The frozen muthiya are easy to defrost and enjoy as a snack or to use in undhiyu.

Recipe FAQs

More Gujarati Recipes