They are almost like our pakodas except that they are loaded with methi leaves with just a little besan (chickpea flour) and atta (wholewheat flour) for binding. They add texture and flavor to the Oondhiyu. I might have popped in a couple of the muthiyas in the name of quality testing before adding them to the final dish. So even if you are not making oondhiyu, these will make a great snack too.
Recipe from Tarla Dalal.com: