Palak Methi Muthia

Preparation Time: 10 mins.
Cooking Time: 25 mins.
Serves 4.
Ingredients
For the muthias

• 3 cups spinach (palak) , finely chopped
• 1 1/2 cups fenugreek (methi) leaves , finely chopped
• 1 tsp ginger-green chilli paste
• 2 tbsp whole wheat flour (gehun ka atta)
• 1 tbsp besan (Bengal gram flour)
• 1 tbsp semolina (rava)
• 1/2 tsp cumin seeds (jeera)
• a pinch of baking soda
• 2 tsp sugar
• 1 tbsp lemon juice
• 1 tsp oil
• salt to taste
• oil for greasing

For the tempering

• 1 tsp mustard seeds ( rai / sarson)
• 1 tsp sesame seeds (til)
• 1/4 tsp asafoetida (hing)
• 1 tsp oil

For serving

• Nutritious Green Chutney

Method
For the muthias

1. Combine the spinach and fenugreek leaves with 1 teaspoon of salt and keep aside for about 5 minutes.
2. Squeeze out all the liquid and place the spinach and fenugreek leaves in a bowl.
3. Add all the remaining ingredients (other than for the tempering) and knead to a very soft dough adding 1 to 2 tablespoons of water if required.
4. Apply a little oil on your hands and divide the mixture into 4 equal portions. Shape each portion into a cylindrical roll approx. 150 mm. (6") length and 25 mm. (1") in diameter.
5. Steam in a steamer till done.
6. Cut into 12 mm. (½") slices and keep aside.

How to proceed

1. For the tempering, heat the oil in a large pan and add the mustard seeds and sesame seeds. When the seeds crackle, add the asafoetida.
2. Add the sliced muthias, toss well and stir over gentle heat for 2 to 3 minutes till they are lightly browned.
3. Serve hot with nutritious green chutney.