| Recipe Name: Palak Methi Muthia |
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| Category: Standardised Recipes |
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| Prep Time |
Cook Time |
Serves |
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4 |
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Ingredients: |
| For the muthias |
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| Finely chopped spinach (palak) |
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3 cups |
| Finely chopped fenugreek (methi) leaves |
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1 ½ |
| Green chilli-ginger paste |
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1 tsp |
| Whole wheat flour |
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3 tbsp |
| Bengal gram flour (besan) |
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2tbsp |
| Semolina (suji) |
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1 tbsp |
| Cumin seeds |
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½ tsp |
| Soda bi carb |
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½ pinch |
| Sugar |
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2 tsp |
| Lemon juice |
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1 tbsp |
| Oil |
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1 tsp |
| Salt to taste |
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| Oil for greasing |
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| For tempering |
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| Mustard seeds |
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1tsp |
| Sesame seeds |
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1 tsp |
| Asafetida |
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¼ tsp |
| Oil |
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2tsp |
| For serving |
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| Green chutney |
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Method: |
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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Tags:
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finely ,
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, ½ , diameter , 1” , length , ½” ,
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