In a mixing bowl, combine turmeric powder, sesame seeds, cumin powder, salt, chopped methi leaves, cumin seeds, whole wheat flour, red chilli powder, mustard seeds, ajwain, fennel seeds, asafoetida, sugar, lemon juice, and sunflower oil.

Add water gradually and mix until the ingredients just come together to form a dough. Avoid over-kneading.

Pinch small, lime-sized portions from the dough.

Shape each portion into elongated dumplings using your palms.

For Fried Muthiyas: Heat sunflower oil in a deep frying pan over medium heat.

Carefully drop the dumplings into the hot oil and deep fry until they turn golden brown.

Remove the fried muthiyas and drain them on a kitchen towel to remove excess oil.

Serve the fried muthiyas hot.

For Steamed Muthiyas: Lightly oil a strainer or steaming bowl.

Arrange the dumplings in the prepared steamer.

Steam the dumplings for 12-15 minutes, or until a knife inserted into one comes out clean.

In a flat non-stick pan, heat sunflower oil.

Add mustard seeds and let them crackle.

Add cumin and fennel seeds to the pan.

Add the steamed dumplings to the pan and fry until they turn a light golden color.

Serve Methi Muthiya with Dhaniya Pudina Chutney or Gujarati Kadhi.