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Here’s a recipe for steamed Palak-Methi muthiyas. These are great as an evening snack or stirred into curries. Muthiyas are first steamed and then shallow-fried until crispy on the outside.

Recipe from Tarla Dalal.com:

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Palak Methi Nu Muthiya Yum
Recipe for steamed Palak-Methi muthiyas. These are great as an evening snack or stirred into curries. Muthiyas are first steamed and then shallow-fried until crispy on the outside.
Palak Methi Nu Muthiya
Course snack
Cuisine gujarati
Prep Time 10 minutes
Cook Time 20 minutes
Servings
servings
Ingredients
  • 3 cups Spinach , chopped
  • cups Methi (fenugreek leaves), chopped
  • 1 Ginger " piece, finely grated
  • 2 Chilies Green , finely chopped
  • ¼ cup Besan (chickpea flour)
  • 1 tbsp Semolina
  • ½ tsp Cumin seeds
  • 1/4 tsp Baking soda
  • ½ tsp Sugar
  • 1 tbsp Oil
  • 1 tsp Mustard seeds
  • 1 tsp Sesame seeds
  • ¼ tsp Asafoetida / Hing
  • To taste Salt
Course snack
Cuisine gujarati
Prep Time 10 minutes
Cook Time 20 minutes
Servings
servings
Ingredients
  • 3 cups Spinach , chopped
  • cups Methi (fenugreek leaves), chopped
  • 1 Ginger " piece, finely grated
  • 2 Chilies Green , finely chopped
  • ¼ cup Besan (chickpea flour)
  • 1 tbsp Semolina
  • ½ tsp Cumin seeds
  • 1/4 tsp Baking soda
  • ½ tsp Sugar
  • 1 tbsp Oil
  • 1 tsp Mustard seeds
  • 1 tsp Sesame seeds
  • ¼ tsp Asafoetida / Hing
  • To taste Salt
Palak Methi Nu Muthiya
Instructions
  1. In a plate, combine spinach, methi and little salt; mix well and keep aside for 5 minutes.
  2. Squeeze out all the liquid from the greens and place them in a bowl.
  3. Add ginger, green chilies, whole wheat flour, besan, semolina, cumin seeds, baking soda, sugar, salt and 1tsp oil; mix well and knead into a soft dough.
  4. Divide the dough into 4 equal portions. Applying oil to hands will make rolling them out much easier. Shape each portion into a cylindrical roll about 1" in diameter.
  5. Arrange the rolls on a grease steamer insert and steam for 10~12 minutes.
  6. Remove from the steamer, cool slightly and cut them ½" slices and keep aside.
  7. Heat 1tsp oil in a pan and add the mustard seeds and sesame seeds. Once the seeds start to splutter, add asafoetida/ hing and saute for a few seconds.
  8. Add the sliced muthiyas and toss gently on slow flame for 2~3 minutes until they are lightly browned.
  9. Serve hot with green chutney.
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