Palak Muthia
Palak Muthia is a delicious easy snack in Gujarati cuisine. Muthia is made with whole wheat flour, vegetables and spices that are then formed into logs and steamed. These steamed muthia are shallow fried with some whole spices. They are crispy from outside and soft from inside.
Servings: 4
Ingredients
- 1 ½ cups whole wheat flour coarse ground
- 4 tbsp chickpea flour
- 1 tsp turmeric powder
- Salt to taste
- 1 inch piece ginger
- 1 tbsp green chili
- 2-3 cloves garlic
- 1 tsp sugar
- 2-3 tbsp yogurt
- 2 tsp oil
- 1- 1/2 cup spinach roughly chopped
- ½ cup cabbage finely chopped
- 1 tsp baking soda or Eno
- Lemon juice
Tempering
- 2 tbsp oil
- 1 tsp mustard seeds
- 1 tsp sesame seeds
- Asafoetida
- 3-4 curry leaves
Instructions
Dough and Steam
- In a large mixing bowl add both flours, and spices, ginger chili garlic paste, oil, yogurt and add roughly chopped spinach leaves, cabbage and make a smooth sticky slightly wet dough.
- Divide the dough into equal portions and shape them to thick but tiny logs and place them on greased tray or plate. Cover the steamer.
- Steam on high heat for 15-20 mins or until the dough is cooked and looks firm. You can test to see if it’s done by inserting a knife to see if it comes out clean.
- Carefully remove the tray of muthia from the steamer and let it cool down.
- Once cool, cut them into thin slices and keep aside. You can serve these as it is with some peanut or sesame seed oil for dipping.
Tempering
- Heat oil in a non-stick pan and once the oil is hot, add the mustard seeds, let them crackle.
- Add curry leaves, asafoetida, sesame seeds and let it cook for just few seconds and add the muthia immediately.
- Give it a stir to mix all the seeds and pieces get coated.
- Cook them for 5-7 mins until you see crispy brown edges. I like to cover it for just 2 minutes once they have turned crispy. The steam softens it up.
- Serve muthias hot with chutney. For breakfast it pairs well with tea.