PALAK MUTHIA

On By RuchisvegkitchenIn ChatPate Bites / Chaat, Jain Recipes, Kids Special, Starter
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PALAK MUTHIA / SPINACH DUMPLINGS are extremely healthy and tasty too. Just Steam , Season and Gobble them up! . Serve this delicious Muthia, soon after you steaming—as freshness ensures the greatest satisfaction as far as this dish goes.
Palak Muthia is perfect in flavour, nutrition and visual appeal. This dumplings are rich in Iron and Folic. The tempering of Mustard and Sesame Seeds will enhance the flavour and taste of this Muthia.
To make variation, one can add fresh Fenugreek Leaves, coriander leaves, grated bottle gourd etc. All variations are extremely delicious.
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INGREDIENTS:
  • 2 cups finely chopped Spinach (Palak)
  • salt
  • 1 tsp Ginger Chilli Paste
  • 1/2 cup Whole Wheat Flour
  • 1/2 cup Bengal Gram Flour (Besan)
  • 3 tsp Semolina (Rava)
  • 1 tsp Lemon juice
  • 1 pinch Cooking Soda
  • 1 tsp Red chilli powder
  • 1/2 tsp Roasted Cumin Powder
  • 1/2 tsp asafoetida
  • 1 tsp Coriander Cumin powder
  • 1 tsp Sugar
  • 1 tsp Oil
    To Temper
  • 1.5 tsp Oil
  • 1 tsp Mustard Seeds
  • 1 tsp Sesame Seeds
  • 1/2 tsp Asafoetida

Method

  1. Combine the spinach and a little salt in a plate, mix well and keep aside for about 5 minutes.
  2. Lightly Squeeze out the liquid and place the spinach in a bowl.
  3. Add the ginger-green chilli paste, whole wheat flour, besan, semolina, cumin powder, cooking soda, sugar, salt and 1 tsp oil and knead into a very soft dough.
  4. Apply ¼ tsp of oil on your hands and divide the dough into equal portions. Shape each portion into a cylindrical roll .
  5. Arrange the rolls on a greased sieve and steam in a steamer for 10 to 12 minutes.
  6. Remove, cool slightly and cut into slices and keep aside.
  7. For the tempering, heat the oil in a deep pan and add the mustard seeds and sesame seeds.
  8. When the seeds crackle, add the asafoetida and sauté for 15 seconds.
  9. Add the sliced muthias, toss gently on a slow flame for 2 to 3 minutes till they are lightly browned.
  10. Serve hot with green chutney.
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82 thoughts on “PALAK MUTHIA”

  23. Sheetal

    I was doubtful making these because when I followed the directions, the tools were very dry prior to steaming, as you didn’t add water. Fast forward to my finished, tempered dish and it was divine! It was very tasty!!!

    Liked by 1 person

    Reply

  27. Pingback: Palak Muthia Recipe – Grafton Doyle

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