Paalak Methi Muthiya2 min read
- In Cooking
Today’s article is about a delicious gujarati snack which I made a couple of days ago. It’s called “Muthiya”. Muthiya has spinach and fenugreek leaves aas main ingredients.As winters are here and these two green vegetables are popular seasonal vegetables, hence I googled about some of the dishes having these two as ingredeints in them. Gujarati cuisine uses gram flour widely in almost all their dishes, also they like giving a sweet punch to their dishes. This sweetness adds to their sweet nature too. Muthiya too has a sweet ingredient but don’t mistake it with desert. Muthiya has such rich flavour of spices in it and it’s so easy to make that you will definitely try it again and again.
So let’s start with our Muthiya for four people
- Half a bunch spinach leaves
- Half a bunch fenugreek leaves
- Curd – 200 gms
- Cumin seeds – 1 teaspoon
- Green chillies – 4 finely chopped
- Garlic – 4 big cloves
- Ginger ?- equal as garlic
- Coriander leaves
- Gram/chikpea ?flour – 250 gms
- Semolina – 250 gms
- Wheat flour – 500gms
- Turmeric powder – 1 teaspoon
- Red chilli powder – 2 teaspoon
- Jaggery – 4 teaspoon soaked in lukewarm water
- Baking soda – half a teaspoon
- Water ?to knead the dough
- Salt – two full teaspoon
Blanch the green vegetables in cold water and chop them. In a bowl add wheat flour, semolina, gram flour, baking soda, turmeric powder, red chilli powder and salt. Mix this dry mixture well. Now add green cumin seeds, green chilli, jaggery and green vegetables. At last add curd and add water in batches keeping in mind that the dough is neither too tight nor too wet like a wet lump.
Put the steamer on, I used an idli steamer but you can try any steamer you are available with.
Now make kebab like shape or the authentic ellipsoidal shape of muthiya. Put in the steamer for 20 minutes and then check it by poking a knife into one of the muthiyas. If the knife comes out to be ?clean then your muthiya is ready to take out of the steamer.
Now we need to fry the muthiya for giving them the golden crispy look we want. So in a pan take very little oil, if using non-stick pan then it’s the best. Put in some mustard seeds to crackle, then add dry red chilli and curry leaves. Now add muthiya to the oil and shallow fry both the sides till you get that beautiful golden colour.
Your dish is ready to serve.
Be My Aficionado