### TranslatedIngredients: 2 cups Methi Leaves (Fenugreek Leaves) - washed and roughly chopped,1-1/2 cups Whole Wheat Flour,Salt - to taste,1/2 teaspoon Turmeric powder (Haldi),1 teaspoon Red Chilli powder,1/2 teaspoon Asafoetida (hing),1 teaspoon Cumin powder (Jeera),1 teaspoon Ajwain (Carom seeds),1 teaspoon Sesame seeds (Til seeds),2 teaspoon Sunflower Oil,1/2 teaspoon Lemon juice,1/2 teaspoon Sugar,2 tablespoon Sunflower Oil,2 teaspoon Fennel seeds (Saunf),1 teaspoon Mustard seeds,1 teaspoon Cumin seeds (Jeera),Sunflower Oil - for deep frying ### PrepTimeInMins: 20 ### CookTimeInMins: 30 ### TotalTimeInMins: 50 ### Servings: 4 ### Cuisine: Indian ### Course: Snack ### Diet: Vegetarian ### TranslatedInstructions: To begin making the Methi Muthiyas, firstly add all the ingredients under ‘Muthiya dough’ in a mixing bowl.Add some water and mix till everything just comes together. Do not knead the dough too much.Pinch small lime sized balls from the dough. Using the palm of your hands shape them into small elongated dumplings.For Fried Muthiyas:Heat oil in a deep fry pan and deep fry the dumplings on medium heat till they turn golden brown in colour.Drain them on a kitchen towel to absorb the extra oil and serve them hot.For Steamed Muthiyas:Lightly oil a strainer or steaming bowl and steam the Dumplings for about 12-15 minutes or till a knife inserted comes out clean.In a flat non-stick pan heat the oil. Add the mustards seeds and once they crackle add the cumin and fennel seeds.Add the steamed dumplings and fry till they turn a light golden colour.Serve Methi Muthiya with Dhaniya Pudina Chutney or Gujarati Kadhi.