Methi Ki Muthia with Chunda Pickle

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


Fenugreek Leaves (washed and chopped) - 2 cups
Thick wheat flour - 250gms
Besan (slightly coarse) - 125gms
Red Chilli powder - 2tsp
Salt - to taste
Turmeric powder - 2 tsp
Sugar - 2 tsp
Sugar - 2 tsp
Heeng - 1/4 tsp
Mustard Seeds - 2 tbsp
White Sesame 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.

Recipe Video


Sugar should be just enough to add a tinge of sweetness which should be easily detectable.