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Recipe Name: Palak Methi Muthia  
Category: Standardised Recipes


Prep Time Cook Time Serves



For the muthias  
Finely chopped spinach (palak)   3 cups
Finely chopped fenugreek (methi) leaves   1 ½
Green chilli-ginger paste   1 tsp
Whole wheat flour   3 tbsp
Bengal gram flour (besan)   2tbsp
Semolina (suji)   1 tbsp
Cumin seeds   ½ tsp
Soda bi carb   ½ pinch
Sugar   2 tsp
Lemon juice   1 tbsp
Oil   1 tsp
Salt to taste  
Oil for greasing  
For tempering  
Mustard seeds   1tsp
Sesame seeds   1 tsp
Asafetida   ¼ tsp
Oil   2tsp
For serving  
Green chutney  


For the muthias

  • Combine the spinach and fenugreek leaves with 1tsp salt and keep aside for about 5 mins.
  • Squeeze out all the liquid and place the spinach and fenugreek leaves in a bowl.
  • Add all the remaining ingredients (other than for the tempering) and knead to a very soft dough adding 1-2 tbsp of water if required.
  • Apply a little oil on your hands and divide the mixture into 4 equal portions. Shape each portion into a cylindrical roll approx 6” length and 1” in diameter.
  • Steam in the steamer till done.
  • Cut into ½” slices and keep aside.

How to proceed

  • For the tempering, heat the oil in a large pan and add the mustard seeds and sesame seeds. When the seeds crackle add the asafetida.
  • Add the sliced muthias, toss well and stir over gentle heat for 2-3 minutes till they are lightly browned.
  • Serve hot with green chutney.
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Suggested Variation
There is no suggested variation for this recipe
Nutrition Facts
Serving Size   1 katori
Amount Per Serving
Calories 128 Calories from Fat 3
% Daily Value'
Total Fat  3g 7%
Saturated Fat  -
Trans Fat  -  
Cholesterol  -
Sodium  831mg 34%
Total Carbohydrate  22g 7%
Dietary Fiber   1g 3%
Sugars   2g  
Protein   4g
Vitamin A   42%   * Vitamin C   16%
Calcium   3% * Iron   1%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending upon your daily needs