Name: Palak Muthia recipe by Bethica Das at BetterButter
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Ingredients: 2 1/2 cups spinach; 1 cup besan; 1/2 cup atta (whole wheat flour); 1/2 cup semolina; 1 tsp. ginger-green chilies paste; 1/2 tsp. cumin powder; 1/2 tsp. sugar; 1 tsp. lemon juice; 1/4 tsp. turmeric powder; salt to taste; 1/4 tsp. baking soda; 2 tbsp. oil + 1 tbsp. oil; 1/2 tsp. mustard seeds; pinch of asafoetida (hing); 1 sprig curry leaves; 1 tsp. sesame seeds; 1 tbsp. fresh grated coconut; 1 tsp. coriander leaves, chopped

ABOUT Palak Muthia RECIPE

Any veggie cooked in a Do Pyaza style comes out really superb and delicious. Today I prepared with lauki (bottle gourd). It is an amazing recipe with lots of onion, hence the name - Do Pyaza. Make it a bit spicy and chatpata to be relished as a side dish with any form of rice or Indian bread

Ingredients Serving: 4

2 1/2 cups spinach
1 cup besan
1/2 cup atta (whole wheat flour)
1/2 cup semolina
1 tsp. ginger-green chilies paste
1/2 tsp. cumin powder
1/2 tsp. sugar
1 tsp. lemon juice
1/4 tsp. turmeric powder
salt to taste
1/4 tsp. baking soda
2 tbsp. oil + 1 tbsp. oil
1/2 tsp. mustard seeds
pinch of asafoetida (hing)
1 sprig curry leaves
1 tsp. sesame seeds
1 tbsp. fresh grated coconut
1 tsp. coriander leaves, chopped

Instructions

Sprinkle little salt to the spinach and leave aside for 10-15 minutes. Then squeeze out the water and keep it separately.
Now combine together besan, atta, sooji, baking soda, ginger-green chilies paste, salt, turmeric powder, 1 tbsp. oil, lemon juice, cumin powder and sugar and knead into a dough. Leftover spinach juice can be used if required to knead it.
Grease your palms and divide the dough into equal portions. Make long rolls from each portion and steam on a greased surface in a steamer for 20-25 minutes.
On cooling, remove and cut into roundels, about 1" thick.
Heat oil in a pan and temper with mustard seeds. After it stops spluttering, add the asafoetida, sesame seeds and curry leaves. Pour this over the steamed muthias and garnish with grated coconut and coriander leaves.

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