Palak Methi Muthia

Preparation :10 mins
Cook :25 mins
Total Time :35 mins
Servings :Makes 3 servings

Ingredients :

3 cups chopped spinach (palak)
1 1/2 cups finely chopped fenugreek (methi) leaves
1/4 cup whole wheat flour (gehun ka atta)
1/4 cup soya flour
2 tbsp semolina (rava)
1 tsp sugar
2 tsp green chilli paste
1/2 tsp chilli powder
2 tsp coriander-cumin seeds (dhania-jeera) powder
1/4 tsp turmeric powder (haldi)
1/4 tsp asafoetida (hing)
2 tsp oil
1/2 tbsp lemon juice
salt to taste

For The Tempering
1 tsp oil
1/2 tsp mustard seeds ( rai / sarson)
1/2 tsp sesame seeds (til)
a pinch of asafoetida (hing)

For Serving
nutritious green chutney

Method :

Combine all the ingredients in a deep bowl and mix well to make a soft dough using very little water.Divide the mixture into 3 equal portions and shape each portion into approximately 125 mm. (5”) length and 25 mm (1”) in diameter cylindrical roll.Arrange the rolls on a sieve and steam in a steamer for 10 minutes or till a knife inserted into the muthia comes out clean.Remove, cool slightly and cut into 25 mm. (1 “) slices. Keep aside.For the tempering, heat the oil in a non-stick kadhai and add the mustard seeds.When the seeds crackle, add the sesame seeds and asafoetida and sauté on a medium flame for a few seconds.Add the muthia pieces and sauté on a medium flame for 1 to 2 minutes or till they turn light brown in colour. Keep aside to cool slightly.
How to pack
How to packPack in an air-tight box along with nutritious green chutney.
TipsIt will take approx. 20 minutes on a medium flame for the muthias to be cooked till done. To check if the muthias are done, insert a toothpick in the centre. If it come out clean, the muthias are cooked.