My first exposure to Gujarati food was in 1981 when I moved to Bombay for a job. I must confess that I did not enjoy the food at all – because there was more than a tinge of sweetness in all the dishes. And I do not have a sweet tooth. Since then, I avoided Gujarati food for several decades. It is only in the past year that I have once again been motivated to try this regional cuisine. And I was pleasantly surprised to find that not all Gujarati dishes need to have the tinge of sweetness.
Methi muthia has become one of my all time favourite tea-time snacks. Methi (fenugreek greens, venthiya keerai) is available in North India only in the winter months. I normally sun dry this and keep a stock for summer months too. The dried version is called kasuri methi.
This recipe can be made with fresh or dried fenugreek leaves. Both versions are equally delicious.

Ingredients
1 1/4 cups chopped fenugreek leaves (or 1/4 cup kasuri methi)
1/4 cup whole wheat flour
1/4 cup chickpea flour (besan, kadalai mavu)
1 1/2 tsp ginger-green chilli paste
2 1/2 tbsp raisin paste (I avoided this)
1/2 tsp red chilli powder
1/4 tsp turmeric powder (haldi, manjal podi)
A pinch of baking soda
Salt to taste
Method
If using fresh leaves, combine the fenugreek leaves and and salt in a bowl
Mix well
Set aside for 5 minutes
Then squeeze all the water out of the leaves
The above steps are not necessary if using the dried leaves
Combine all the remaining ingredients in with the leaves (remember to add the salt too, if using dried leaves)
Knead into a soft dough using 1 tbsp of water
Divide into 15 equal portions
Shape each portion into an oval shape by rolling between the palms of your hands
Transfer to a steamer
Steam for 10 minutes
Transfer to an air fryer
‘Fry’ for 15 minutes or till the muthias are golden brown
Remove from air fryer and serve immediately with your favourite green chutney
Enjoy!