Pan-Fried Gujarati Muthia with Fenugreek and Spices

By AislePrompt Editorial · Published 2026-06-11 · Updated 2026-06-11

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Savory steamed and pan-fried dumplings flavored with fresh fenugreek leaves and aromatic spices, perfect as a snack or side. This Indian-inspired vegetarian recipe, ready in about 50 minutes, pairs whole wheat flour, gram flour (besan), ginger paste for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 30 min Serves 4 Indian cuisine 220 cal/serving

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Ingredients

1 cup whole wheat flour
1/2 cup gram flour (besan)
1 cup finely chopped fresh fenugreek leaves (methi)
1 tsp ginger paste
1 tsp green chili paste
1/4 tsp turmeric powder
1/2 tsp red chili powder
1/2 tsp cumin seeds
1/4 tsp baking soda
1 tsp salt
1 tbsp lemon juice
1 tsp sugar
3 tbsp oil

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Instructions

Step 1: In a large bowl, combine 1 cup whole wheat flour, 1/2 cup gram flour, 1 tsp salt, 1/4 tsp turmeric powder, 1/2 tsp red chili powder, and 1/4 tsp baking soda. Mix well.
Step 2: Add 1 cup finely chopped fresh fenugreek leaves, 1 tsp ginger paste, 1 tsp green chili paste, 1 tbsp lemon juice, and 1 tsp sugar. Mix to form a firm dough, adding water sparingly if needed.
Step 3: Shape the dough into a log about 8 inches long and 2 inches thick. Steam the log in a steamer or over boiling water for 20 minutes until firm and cooked through.
Step 4: Once cooled, cut the steamed log into 1/2-inch thick slices.
Step 5: Heat 3 tbsp oil in a non-stick pan over medium heat. Add 1/2 tsp cumin seeds and let them crackle.
Step 6: Add the muthia slices and pan-fry for 3-4 minutes on each side until golden brown and crisp on the edges. Serve warm as a snack or accompaniment.