| Recipe Name:
Palak methi muthia |
| |
| |
| Category:
Standardised Recipes |
|
|
| Prep Time |
Cook Time |
Serves |
|
|
4 |
|
| |
|
|
| |
Ingredients: |
| 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 |
|
|
|
|
| |
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.
|
| |
|
| |
|
| |
Sign In
Sign Up
