Prep: 15 min
Cook: 20 min
Number of Portions: 04


  • Fenugreek Leaves (washed and chopped) – 2 cups
  • Besan (slightly coarse) – 125gms
  • Salt – to taste
  • Sugar – 2 tsp
  • Heeng – 1/4 tsp
  • White Sesame seeds – 2 tbsp
  • Thick wheat flour – 250gms
  • Red Chilli powder – 2tsp
  • Turmeric powder – 2 tsp
  • Sugar – 2 tsp
  • Mustard Seeds – 2 tbsp
  • Lemon – 1 no


  • 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.