Air fryer recipe · Snacks
Steamed Methi Muthia
Gujarati fenugreek dumplings, soft inside with a crisp tempered shell.
- 45 minTotal time
- 180°CAir fryer
- 6Serves
- VegetarianDiet
Nutrition per serving
- 285kcal
- 16.7 gprotein
- 53.2 gcarbs
- 4.7 gfat
- 16.8 gfibre
Per serving, about 6 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- Chopped fenugreek leaves2 cups
- Whole wheat flour1 cup
- Besan1/2 cup
- Yogurt3 tbsp
- Turmeric & ajwainto taste
Method
Wilt the methi
Sprinkle salt over the chopped fenugreek and let it rest a few minutes, then squeeze out the dark, bitter water. This tames the sharp bitterness of the leaves and keeps the dough firm rather than turning slack and wet.
Knead the dough
Mix the methi with the wheat flour, besan, yogurt, turmeric and ajwain into a firm dough, adding as little water as you can. The yogurt lends a gentle tang and keeps the muthia soft and tender once cooked.
Roll into logs
Shape the dough into smooth cylindrical logs with greased hands so it does not stick. Keep the logs even in thickness; uniform logs steam through at the same rate and slice into clean, neat rounds.
Steam first
Steam the logs for about twelve minutes until firm to the touch, then cool them and cut into thick slices. Steaming sets the dough all the way through so the slices crisp neatly instead of falling apart in the basket.
Air-fry the slices
Brush the slices with oil and air-fry at 180°C for 12 min, flipping once, until the edges turn golden and crisp. Finish with a quick mustard-and-sesame tempering poured over the hot slices.
