Receta Palak Methi Nu Muthiya (Gujarati Steamed Spinach Dumplings)
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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:
Palak Methi Nu Muthiya
Ingredients:
- 3cups
- Spinach, chopped
- 1½cups
- Methi (fenugreek leaves), chopped
- 1"
- Ginger piece, finely grated
- 2
- Green Chilies, finely chopped
- ¼cup
- Besan (chickpea flour)
- 1tbsp
- Semolina
- ½tsp
- Cumin seeds
- 1/4tsp
- Baking soda
- ½tsp
- Sugar
- 1tbsp
- Oil
- 1tsp
- Mustard seeds
- 1tsp
- Sesame seeds
- ¼tsp
Asafoetida/ Hing
To taste
Salt
Method:
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.
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