Wash and finely chopped methi leaves. Keep it aside.
In a mixture jar, add green chilli, ginger, green turmeric, and a pinch of salt. crush it into a coarse paste. Keep it aside.
Then in a mixing bowl, add curd, salt, grinded paste, hing, red chilli powder, sugar, fennel seeds, sesame seeds, and oil. mix well.
Add chopped methi leaves and mix well.
Now add coarse wheat flour, wheat flour, and besan. Mix well.
Then add little water and knead the tight dough for muthiya. Do not knead soft dough.
Cover and rest the dough for 10 minutes.
Now Grease your palm with oil and take about 2 teaspoons of portion, shape into small oval-shaped dumplings. Make all muthiya in same way.
Then heat oil and deep fry muthiya on low-medium flame till it is slightly crisp and golden brown from both sides.
Cool down fry muthiya and store it in air-tight container. It stays good for 8-10 days.
Serve crispy methi muthiya with hot tea or coffee.