Palak methi muthiya Recipe

Cooking Directions

• STEP 1.In a mixing bowl, combine spinach, fenugreek leaves, chickpea flour, semolina, ginger-garlic paste, turmeric powder, red chili powder, coriander powder, cumin powder, salt, sugar, and oil.
• STEP 2.Mix well to form a soft dough. If the dough is too dry, add a little water. If it is too wet, add more chickpea flour.
• STEP 3.Divide the dough into small portions and shape them into cylindrical or oval-shaped dumplings.
• STEP 4.Steam the muthiyas in a steamer for about 15-20 minutes or until cooked through.
• STEP 5.Once cooked, remove from the steamer and let them cool slightly.
• STEP 6.In a pan, heat oil and add mustard seeds. Let them splutter.
• STEP 7.Add sesame seeds, curry leaves, and green chilies. Saute for a minute.
• STEP 8.Add the steamed muthiyas and toss gently to coat them with the tempering.
• STEP 9.Garnish with chopped coriander leaves and serve hot with chutney or ketchup.

Cooking Tips

• Make sure to squeeze out any excess water from the spinach and fenugreek leaves before adding them to the dough.
• You can add grated coconut or roasted peanuts for extra flavor and texture.
• To check if the muthiyas are cooked, insert a toothpick or knife into one. If it comes out clean, they are done.
• You can also shallow fry the muthiyas instead of steaming them for a crispy texture.

Storage and Serving

• Palak Methi Muthiya can be stored in an airtight container in the refrigerator for up to 2-3 days.
• To reheat, steam the muthiyas again or microwave them for a few seconds.
• Serve the muthiyas as a snack with green chutney or tamarind chutney.
• They can also be served as a side dish with dal and rice or as a part of a thali.