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Ingredients Jump to Instructions ↓

  1. For the muthias

  2. 3 cups spinach (palak) , finely chopped

  3. 1 1/2 cups fenugreek (methi) leaves , finely chopped

  4. 1 tsp ginger-green chilli paste

  5. 2 tbsp whole wheat flour (gehun ka atta)

  6. 1 tbsp besan (Bengal gram flour)

  7. 1 tbsp semolina (rava)

  8. 1/2 tsp cumin seeds (jeera)

  9. a pinch of baking soda

  10. 2 tsp sugar

  11. 1 tbsp lemon juice

  12. salt to taste

  13. oil for greasing

  14. For the tempering

  15. 1 tsp mustard seeds ( rai / sarson)

  16. 1 tsp sesame seeds (til)

  17. 1/4 tsp asafoetida (hing)

  18. 1 tsp oil

  19. For serving

  20. Nutritious Green Chutney

Instructions Jump to Ingredients ↑

  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.

  5. mm. (6") length and 25 mm. (1") in diameter.

  6. Steam in a steamer till done.

  7. Cut into 12 mm. (½") slices and keep aside.

  8. 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.

  9. Add the sliced muthias, toss well and stir over gentle heat for 2 to 3 minutes till they are lightly browned.

  10. Serve hot with nutritious green chutney.

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