Palak Methi Na Muthia Recipe

Cooking Directions

• STEP 1.In a mixing bowl, combine spinach, fenugreek leaves, whole wheat flour, besan (gram flour), semolina, ginger-green chili paste, turmeric powder, red chili powder, coriander powder, cumin powder, sugar, oil, and salt.
• STEP 2.Knead the mixture into a soft dough, adding water as needed.
• STEP 3.Divide the dough into small portions and shape them into cylindrical rolls.
• STEP 4.Steam the rolls in a steamer for about 15-20 minutes or until cooked through.
• STEP 5.Remove from the steamer and let them cool slightly.
• STEP 6.Cut the rolls into slices and temper them with mustard seeds, sesame seeds, and curry leaves.
• STEP 7.Serve the muthia warm with chutney or as a standalone snack.

Cooking Tips

• Make sure to squeeze out any excess water from the spinach and fenugreek leaves before adding them to the dough.
• You can adjust the spice level according to your preference by adding more or less chili powder.
• For added flavor, you can also add grated coconut or roasted peanuts to the dough.

Storage and Serving

• Palak Methi Na Muthia can be stored in an airtight container in the refrigerator for up to 2 days.
• Before serving, you can reheat the muthia in a steamer or microwave.
• Serve the muthia as a snack with green chutney or tamarind chutney.