For making Methi Muthiyas, combine chopped methi with wheat flour, besan, chilli powder, salt, turmeric, sugar and 2 tbsp oil. Mix and knead very gently into light dough. Do not knead heavily as the muthiyas will be very heavy and may remain raw inside.
With greased hands, shape the dough into cylinders and steam in a greased tray for about 15 -20 minutes or till cooked through. (knife inserted in the centre should come out clean)
Cool the muthiyas and cut into half inch slices.
Heat about 4 tbsp oil and add hing, mustard seeds and sesame seeds. When mustard splutters, toss in the sliced muthiyas and fry for about 3-4 minutes.
Squeeze lime juice over it after removing muthiyas from flame.
Sugar should be just enough to add a tinge of sweetness which should be easily detectable.