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Photo of Palak Methi Muthiya by Anjana Chaturvedi at BetterButter
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Palak Methi Muthiya

May-11-2016
Anjana Chaturvedi
15 minutes
Prep Time
35 minutes
Cook Time
6 People
Serves
Read Instructions Save For Later

ABOUT Palak Methi Muthiya RECIPE

Steamed savory dumplings of spinach and fresh fenugreek

Recipe Tags

  • Veg
  • Medium
  • Everyday
  • Gujarat
  • Roasting
  • Steaming
  • Snacks
  • Diabetes

Ingredients Serving: 6

  1. 3 cup spinach / Palak Finely chopped
  2. 1.5 cup Fresh fenugreek / Hari Methi Finely chopped
  3. 4 tbsp Gram flour / Besan
  4. 4 tbsp whole wheat flour/atta
  5. 2 tbsp semolina / Sooji
  6. 2 tbsp Pearl millet flour /Bajra aata
  7. 3 tbsp yogurt / Dahi
  8. 2 tbsp ginger Chilli Paste
  9. 1.5 tbsp lemon Juice / Nimbu Ka Ras
  10. 1/4 tsp baking soda
  11. to taste Salt / namak
  12. 1 tbsp lemon Juice / Nimbu Ka Ras
  13. 1/2 tsp cumin Seeds / Sabut Jeera
  14. 2 tbsp cooking oil
  15. 1 tsp sugar / Chini
  16. 1/4 cup Fresh coriander / Cilantro / Hara Dhaniya
  17. Tempering /Tadka /waghar/
  18. 2.5 tbsp Cooking oil
  19. 1 tsp mustard seeds / Rai
  20. 1.5 tsp sesame seeds /til
  21. 1/4 tsp asafoetida / Hing powder
  22. 10 curry leaves
  23. 5 green chillies / Hari Mirch slit lengthwise

Instructions

  1. Wash and squeeze water from spinach and methi leaves and then chop them finely.
  2. In a big bowl add the chopped leaves, all the flours, semolina,curd, oil,soda,1.5 tbsp lemon juice, salt,sugar, ginger chili paste, cumin seeds and salt and mix well to make a soft dough.
  3. If the mixture is too soft to handle then add some more gramflour and wheat flour.
  4. Grease your palms and make long medium thick logs of about 6 inch and 1 inch diameter.
  5. Boil about 2 glasses of water in a steamer and grease the sieve or plate which you will use for steaming.
  6. When water start boiling place all the rolled logs in the steamer and then cover the pan and steam for about 30 minutes on medium heat.
  7. When done remove the logs from then pan and let them cool down slightly.
  8. Slice the steamed logs into medium size slices.
  9. Tempering - heat oil in a broad deep pan. Add mustard seeds and sesame seeds in it.
  10. When seeds start to crackle then add asafoetida, curry leaves and green chilies.
  11. Now add the sliced muthiyas in it and stir fry for a minute.
  12. Add 1.5 tbsp of lemon juice and fresh coriander and mix.
  13. serve hot with coconut chutney or mint chutney

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Bhavna Verma
Nov-09-2016
Bhavna Verma   Nov-09-2016

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