Palak Methi Muthia

This recipe is my mom’s kitchen she makes it …it’s real­ly yum­my try once 

Palak Methi Muthia 

Ingre­di­ents
· 3 cups chopped spinach (palak)
· 1 1/2 cups fine­ly chopped fenu­greek (methi) leaves
· 1/4 cup whole wheat flour (gehun ka atta)
· 1/4 cup soya flour
· 2 tbsp semoli­na (rava)
· 1 tsp sug­ar
· 2 tsp green chilli paste
· 1/2 tsp chilli pow­der
· 2 tsp corian­der-cumin seeds (dha­nia-jeera) pow­der
· 1/4 tsp turmer­ic pow­der (haldi)
· 1/4 tsp asafoeti­da (hing)
· 2 tsp oil
· 1/2 tbsp lemon juice
· salt to taste
For The Tem­per­ing
· 1 tsp oil
· 1/2 tsp mus­tard seeds ( rai / sar­son)
· 1/2 tsp sesame seeds (til)
· a pinch of asafoeti­da (hing)

For Serv­ing
· nutri­tious green chut­ney
1. Com­bine all the ingre­di­ents in a deep bowl and mix well to make a soft dough using very lit­tle water.
2. Divide the mix­ture into 3 equal por­tions and shape each por­tion into approx­i­mate­ly 125 mm. (5”) length and 25 mm (1”) in diam­e­ter cylin­dri­cal roll.
3. Arrange the rolls on a sieve and steam in a steam­er for 10 min­utes or till a knife insert­ed into the muthia comes out clean.
4. Remove, cool slight­ly and cut into 25 mm. (1 “) slices. Keep aside.
5. For the tem­per­ing, heat the oil in a non-stick kad­hai and add the mus­tard seeds.
6. When the seeds crack­le, add the sesame seeds and asafoeti­da and sauté on a medi­um flame for a few sec­onds.
7. Add the muthia pieces and sauté on a medi­um flame for 1 to 2 min­utes or till they turn light brown in colour. Keep aside to cool slight­ly.

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