HomeBreakfast RecipesMethi palak na muthiya | palak methi muthiya |Gujarati muthiya

Methi palak na muthiya | palak methi muthiya |Gujarati muthiya

Methi palak muthiya is a healthy and tasty Gujarati snack recipe made with methi, palak with some flour and spices. When all these ingredients are combined in the correct proportion, it results in a soft and tasty Gujarati muthiya. It has a great shelf life so you can make it and store it in the fridge and use it as a side dish or breakfast. Do try this!

The key to making soft methi palak muthiya at home are
  • Firstly, I take an equal proportion of chopped methi and palak leaves. but you can vary the quantity of methi or palak according to your taste.
  • Bhakhri no lot (coarse wheat flour) gives binding to muthiya. You can use regular wheat flour and fine rava instead of it.
  • Add very less flour while binding muthiya dough. The dough should be very soft.
  • Steam muthiya for 12-15 min on medium-high flame or till it becomes fluffy and adequately cooked from inside.
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Recipe Video

Methi palak na muthiya | palak methi muthiya |Gujarati muthiya

Author Nehas Cook Book
5 from 1 vote
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Snack
Cuisine Indian
Servings 4 servings


For muthiya

  • 2 cup chopped methi leaves
  • 2 cup chopped palak leaves
  • 4-5 green chilli
  • 1 inch ginger
  • 5-6 garlic cloves
  • ¼ tsp hing
  • ¼ tsp turmeric powder
  • ½ tsp chaat masala
  • ½ tsp black pepper
  • 1 tsp cumin seeds
  • 1 tsp fennel seeds
  • Salt to taste
  • 1 tbsp fresh malai
  • 1 tbsp sugar
  • 1 tbsp oil
  • ¼ tsp baking soda
  • 1 lemon juice
  • ½ cup coarse wheat flour
  • ½ cup jowar flour
  • 2 tbsp gram flour - besan

For muthiya tempering

  • 1 tbsp oil
  • ½ tsp mustard seeds
  • ½ tsp cumin seeds
  • 1 tsp white sesame seeds
  • 5-6 curry leaves
  • 2 green chilli slits

For garlic chutney

  • 15-17 garlic cloves
  • ½ tsp cumin seeds
  • Pinch of hing
  • Salt to taste
  • 1 tbsp red chilli powder
  • 1 medium size chopped tomatoes
  • 1 tbsp oil
  • ¼ cup water or as required


Making methi palak muthiya

  • Firstly, chopped methi and palak leaves.
  • Now in a mortal-pestal add green chilli, ginger, and garlic cloves. Crush it. keep it aside.
  • Then in a mixing bowl, add chopped methi leaves, chopped palak leaves, grinded green chili-ginger-garlic paste, hing, turmeric powder, chaat masala, black pepper, cumin seeds, fennel seeds, salt, fresh malai, sugar, oil, baking soda, and lemon juice. Mix well.
  • Now add coarse wheat flour, jowar flour, and besan. Mix well and knead the soft dough for muthiya.
  • Now grease your palms, take some of the mixtures, and shape them into cylinders.
  • Boil water in a steamer. Grease the steamer plate well with oil. Then place the roll on the steamer plate.
  • Leave some gap in between the rolls, so that it cooks properly.
  • Close lid and steam for approx 12-15 minutes on high-medium heat.
  • After 12 minutes, open the lid and insert the knife in the muthiya, if it comes out clean then the muthiya is properly steamed.
  • Let it cool down for 10 minutes and cut it into pieces.
  • Serve steam muthia with oil and garlic chutney.
  • Or For tempering, heat oil in a pan, add mustard seeds, cumin seeds, sesame seeds, curry leaves, and chopped green chili and sauté for 2 minutes.
  • Then add sliced muthiyas and stir fry for 2-3 minutes.
  • Garnish with coriander leaves and serve hot.

Making garlic chutney

  • In a mixture jar, add garlic cloves, cumin seeds, hing, salt, and red chilli powder, and tomatoes. Grind it into a paste.
  • Heat oil in a pan, add hing, and grinded paste. Sauté till oil separates.
  • Take out the chutney into a bowl, and add water to adjust the consistency of the chutney.
  • Serve garlic chutney with steamed muthiya.


  • the proportion of chopped methi and palak leaves should be equal.
  • fresh malai or curd gives softness to muthiya.
  • do not add more flour into the mixture, otherwise, muthiya will become hard.
  • knead the soft dough of muthiya.
  • steam muthiya for 12-15 min on high-medium flame.
  • if knife comes out clean then muthiya is appropriately steam.
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