METHI NA MUTHIA
Preparation time : 15 min.
Cooking time : 20 min.
Serves 4 to 6
1 bunch spinach leaves, chopped
½ bunch fenugreek leaves (methi), chopped
1 ½ teaspoons green chilli-ginger paste
4 tablespoons whole wheat flour (gehun ka atta)
2 tablespoons Bengal gram flour (besan)
2 tablespoon semolina (rawa)
1/3 teaspoon pepper powder
½ teaspoon cumin seeds (jeera )
¼ teaspoon soda bi-carb
3 tablespoons oil
1 teaspoon chopped garlic
2 tablespoons finely chopped onion (optional)
1 tablespoon lemon juice
1 ½ tablespoons fresh cream
2 tablespoons chopped coriander
salt to taste
FOR THE GARNISH
2 to 3 tablespoons grated paneer
finely shopped tomato pieces
In a bowl, combine the fenugreek and spinach leaves.
Sprinkle 1 teaspoon of salt, mix it well and squeeze
out all the liquid.
1. Combine all the ingredients in a bowl and knead
into a soft dough, using water.
2. Apply a little oil on your hands and divide the
mixture into bite sized portions and place in a
3. Top with a little grated paneer and one piece of
4. Steam for 15 to 20 minutes and serve hot with