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
Ingredients
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
Instructions
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.
Notes
- 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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