Palak Methi Nu Muthiya (Gujarati Steamed Spinach Dumplings)

Here's a recipe for steamed Palak-Methi muthiyas. These are great as an evening snack or stirred into curries. Muthiyas are first steamed and then shallow-fried until crispy on the outside.

Recipe from Tarla Dalal.com:
Palak Methi Nu Muthiya Ingredients:

• 3cups Spinach, chopped
• 1½cups Methi (fenugreek leaves), chopped
• 1" Ginger piece, finely grated
• 2 Green Chilies, finely chopped
• ¼cup Besan (chickpea flour)
• 1tbsp Semolina
• ½tsp Cumin seeds
• 1/4tsp Baking soda
• ½tsp Sugar
• 1tbsp Oil
• 1tsp Mustard seeds
• 1tsp Sesame seeds
• ¼tsp Asafoetida/ Hing
• To taste Salt

Method:

1. In a plate, combine spinach, methi and little salt; mix well and keep aside for 5 minutes.
2. Squeeze out all the liquid from the greens and place them in a bowl.
3. Add ginger, green chilies, whole wheat flour, besan, semolina, cumin seeds, baking soda, sugar, salt and 1tsp oil; mix well and knead into a soft dough.
4. Divide the dough into 4 equal portions. Applying oil to hands will make rolling them out much easier. Shape each portion into a cylindrical roll about 1" in diameter.
5. Arrange the rolls on a grease steamer insert and steam for 10~12 minutes.
6. Remove from the steamer, cool slightly and cut them ½" slices and keep aside.
7. Heat 1tsp oil in a pan and add the mustard seeds and sesame seeds. Once the seeds start to splutter, add asafoetida/ hing and saute for a few seconds.
8. Add the sliced muthiyas and toss gently on slow flame for 2~3 minutes until they are lightly browned.
9. Serve hot with green chutney.

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