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:
Palak Methi Nu Muthiya
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.
Servings: 23 servings
- 3 cups Spinach , chopped
- 1½ 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 tsp Mustard seeds
- 1 tsp Sesame seeds
- ¼ tsp Asafoetida / Hing
- To taste Salt
- In a plate, combine spinach, methi and little salt; mix well and keep aside for 5 minutes.
- Squeeze out all the liquid from the greens and place them in a bowl.
- 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.
- 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.
- Arrange the rolls on a grease steamer insert and steam for 10~12 minutes.
- Remove from the steamer, cool slightly and cut them ½" slices and keep aside.
- 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.
- Add the sliced muthiyas and toss gently on slow flame for 2~3 minutes until they are lightly browned.
- Serve hot with green chutney.