Palak methi muthiya Recipe

Recipe By Slurrp

Palak Methi Muthiya is a popular Gujarati snack made with spinach, fenugreek leaves, and chickpea flour. These steamed dumplings are packed with flavors and are healthy too. The combination of spinach and fenugreek leaves adds a unique taste to the dish. The muthiyas are seasoned with spices and then steamed until cooked. They are then tempered with mustard seeds and served with a tangy chutney. Palak Methi Muthiya is a delicious and nutritious snack that can be enjoyed as a tea-time treat or as a side dish with a meal.

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15minstotal
15minsCook
15m.total
15m.Cook
Palak methi muthiya
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Ingredients for Palak methi muthiya Recipe

  • 1/4 cup Spinach, Finely Chopped
  • 0.13 cup Fenugreek Leaves, Finely Chopped
  • 1/4 cup Chickpea Flour
  • 0.06 cup Semolina
  • 1/4 teaspoon Ginger Garlic Paste
  • 0.13 teaspoon Turmeric Powder
  • 0.13 teaspoon Red Chili Powder
  • 1/4 teaspoon Coriander Powder
  • 0.13 teaspoon Cumin Powder
  • As required Salt To Taste
  • 1/4 teaspoon Sugar
  • 1/2 tablespoon Oil
  • 1/4 teaspoon Mustard Seeds
  • 1/4 teaspoon Sesame Seeds
  • 2.25 Y Leaves
  • 1/2 Green Chilies, Finely Chopped
  • as per your need Chopped Coriander Leaves For Garnish

Directions: Palak Methi Muthiya Recipe

Cooking Directions

  • STEP 1.In a mixing bowl, combine spinach, fenugreek leaves, chickpea flour, semolina, ginger-garlic paste, turmeric powder, red chili powder, coriander powder, cumin powder, salt, sugar, and oil.
  • STEP 2.Mix well to form a soft dough. If the dough is too dry, add a little water. If it is too wet, add more chickpea flour.
  • STEP 3.Divide the dough into small portions and shape them into cylindrical or oval-shaped dumplings.
  • STEP 4.Steam the muthiyas in a steamer for about 15-20 minutes or until cooked through.
  • STEP 5.Once cooked, remove from the steamer and let them cool slightly.
  • STEP 6.In a pan, heat oil and add mustard seeds. Let them splutter.
  • STEP 7.Add sesame seeds, curry leaves, and green chilies. Saute for a minute.
  • STEP 8.Add the steamed muthiyas and toss gently to coat them with the tempering.
  • STEP 9.Garnish with chopped coriander leaves and serve hot with chutney or ketchup.

Cooking Tips

  • Make sure to squeeze out any excess water from the spinach and fenugreek leaves before adding them to the dough.
  • You can add grated coconut or roasted peanuts for extra flavor and texture.
  • To check if the muthiyas are cooked, insert a toothpick or knife into one. If it comes out clean, they are done.
  • You can also shallow fry the muthiyas instead of steaming them for a crispy texture.

Storage and Serving

  • Palak Methi Muthiya can be stored in an airtight container in the refrigerator for up to 2-3 days.
  • To reheat, steam the muthiyas again or microwave them for a few seconds.
  • Serve the muthiyas as a snack with green chutney or tamarind chutney.
  • They can also be served as a side dish with dal and rice or as a part of a thali.
Nutrition
value
286
calories per serving
9 g Fat8 g Protein42 g Carbs6 g FiberOther

Current Totals

  • Fat
    9g
  • Protein
    8g
  • Carbs
    42g
  • Fiber
    6g

MacroNutrients

  • Carbs
    42g
  • Protein
    8g
  • Fiber
    6g

Fats

  • Fat
    9g

Vitamins & Minerals

  • Calcium
    185mg
  • Iron
    6mg
  • Vitamin A
    4516mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    97mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    35mg
  • Vitamin E
    2mg
  • Copper
    < 1mcg
  • Magnesium
    101mg
  • Manganese
    1mg
  • Phosphorus
    129mg
  • Selenium
    5mcg
  • Zinc
    1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp