Serving – 2
Palak (spinach), finely chopped – 2 cups
Methi (Fenugreek), finely chopped – 1 cup
Ginger paste – 1 Teaspoon
Garlic paste – 2 Teaspoons
Green chilly paste – 1 Teaspoon
Wheat flour – 2 Tablespoons
Gram flour (besan) – 4 Tablespoons
Semolina/suji/rawa – 2 Tablespoons
Cumin seeds – ½ Teaspoon
Soda or fruit salt – ¼ Teaspoon
Sugar – 1 Tablespoon
Lemon juice – 1 to 2 Tablespoons
Oil – 1 Tablespoon
Salt to taste
Ingredients For Tadka:
Oil – 2 Tablespoons
Mustard seeds – 1 Teaspoon
Sesame seeds – 1 Teaspoon
Hing (asafoetida) – pinch
Dry red chilly – 2
Combine spinach and methi, salt and mix well. Keep aside for 10 to 15 minutes. Squeeze it and remove excess water.
Take one bowl, mix all the ingredients along with spinach and methi mixture. If required add 1 to 3 tablespoons water to make soft dough.
Heat sufficient water in steamer.
Apply little oil on your hands and divide mixture into 4 equal portions. Shape each portion into cylindrical roll.
Apply some oil on plate, arrange roll and steam for 20 to 25 minutes on high flame. Let it cool and cut them into small pieces and arrange in serving plate.
Heat oil in pan, add mustard seeds, sesame seeds, and dry red chilly, hing, mix well. Pour this tadka on small pieces which is called Muthiya.
Serve hot with tomato catch up or curd.