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Palak Muthia

Bethica Das
20 minutes
Prep Time
20 minutes
Cook Time
4 People
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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

Recipe Tags

  • Veg
  • Easy
  • Kitty Parties
  • Gujarat
  • Steaming
  • Sauteeing
  • Snacks
  • Healthy

Ingredients Serving: 4

  1. 2 1/2 cups spinach
  2. 1 cup besan
  3. 1/2 cup atta (whole wheat flour)
  4. 1/2 cup semolina
  5. 1 tsp. ginger-green chilies paste
  6. 1/2 tsp. cumin powder
  7. 1/2 tsp. sugar
  8. 1 tsp. lemon juice
  9. 1/4 tsp. turmeric powder
  10. salt to taste
  11. 1/4 tsp. baking soda
  12. 2 tbsp. oil + 1 tbsp. oil
  13. 1/2 tsp. mustard seeds
  14. pinch of asafoetida (hing)
  15. 1 sprig curry leaves
  16. 1 tsp. sesame seeds
  17. 1 tbsp. fresh grated coconut
  18. 1 tsp. coriander leaves, chopped


  1. Sprinkle little salt to the spinach and leave aside for 10-15 minutes. Then squeeze out the water and keep it separately.
  2. 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.
  3. 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.
  4. On cooling, remove and cut into roundels, about 1" thick.
  5. 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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Anchal Sinha
Anchal Sinha   Nov-15-2017


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