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

Palak Methi Muthia

· 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.



1 Comment

  1. seems yummy and easy to cook going to try it soon

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