Non-Fried Methi Muthiya
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!
Servings: 6
Calories: 338kcal
Equipment
Ingredients
- 2 cups whole wheat flour
- ½ cup chickpea flour
- ¼ cup semolina
- 2 cups methi leaves (packed)
- 1 green chili (minced)
- 1 inch ginger (grated)
- 1 teaspoon sesame seeds
- 1 teaspoon carom seeds
- 1 teaspoon cumin seeds
- 1¼ teaspoon red chili powder
- 1 teaspoon turmeric powder
- ⅛ teaspoon asafetida
- 1¼ teaspoon salt
- 1½ teaspoon sugar
- ¼ teaspoon baking soda
- ¼ cup oil
- ¼ cup water
Instructions
- Wash the methi leaves well in water and drain them from the water.2 cups methi leaves
- Chop the methi leaves fine and add to a large bowl.
- Then add the flours to the bowl.2 cups whole wheat flour, ½ cup chickpea flour, ¼ cup semolina
- Add in the aromatics, spices and seeds next.1 green chili, 1 inch ginger, 1 teaspoon sesame seeds, 1 teaspoon carom seeds, 1 teaspoon cumin seeds, 1¼ teaspoon red chili powder, 1 teaspoon turmeric powder, ⅛ teaspoon asafetida, 1¼ teaspoon salt, 1½ teaspoon sugar, ¼ teaspoon baking soda
- Mix everything well and add in the oil.¼ cup oil
- Then mix in the oil and bring everything together.
- Use as little water as possible to make a dough. However, do not make it super soft else the muthiya will not hold shape.¼ cup water
- Grease your palms with oil and divide the dough into lemon size balls. Roll them into logs and make sure they are pretty tight.
- Repeat for all the dough and keep them ready.
- 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.
- Air fry for 15 minutes, flipping them once mid-way.
- Then remove from the air fryer and serve with your choice of chutney and ketchup. Plus, it is great with some masala chai too.
Video
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.
Nutrition
Calories: 338kcal | Carbohydrates: 47g | Protein: 12g | Fat: 12g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 0.04g | Sodium: 571mg | Potassium: 272mg | Fiber: 7g | Sugar: 3g | Vitamin A: 136IU | Vitamin C: 1mg | Calcium: 338mg | Iron: 4mg