The goodness of palak or spinach and that of fenugreek or methi comes to you with palak methi na muthia. This snack is a real time treat and can be eaten up to a month after preparation. It saves you on all the trouble of finding the kids and seniors at home the right kind of snacks to feast on since it is packed with the goodness of fiber, protein and vitamins. All in all, palak methi na muthia gives the family a complete nutritional package in the most delicious form. You can play around with the potions and quantities of the palak or methi or substitute them with any other green of your choice or that of the family. The ebst part about making palak methi na muthia is that it takes very little kitchen time but in one go you can actually equip your larder with up to a month’s snack options.
Ingredients:
2 cups (each) of fresh spinach and fenugreek leaves finely chopped
1 tsp each of chili
Ginger and garlic paste
1 cup of refined wheat flour
1 tablespoon each of gram flour
Fresh cream and semolina
1/4 tsp each of pepper powder
Cumin seeds
Soda bi-carb and chopped garlic
1 medium sized onion finely chopped
Juice of 1 lemon
1 cup of fresh coriander leaves finely chopped
Cooking medium
Salt to taste
Cup of grated cottage cheese or paneer
Sliced tomato
Popular Accompaniments:
Palak methi na muthia is relished with green or red chutney. It goes just as well with tomato or chili sauce or for that matter chili sauce. You can eat it as a accompaniment with any entrée or bread. You could roll it into a wrap or serve it broken up further over hot rice and kadhi. It is also relished with an assorted roti or flavored bread basket. It is relished on picnics and while traveling and appeals in taste across age groups and cultures. It brings to the table all the flavors of the greens and the iron content of both spinach as well as methi.
Preparation:
In a large mixing bowl, stir in the spinach and fenugreek leaves (washed and drained) Sprinkle a little salt on, and set aside.
Mix all the other ingredients into another bowl and knead into dough, adding very little water each time.
Main Cooking:
Divide the dough into equal portions and steam.
Presentation:
Serve Palak Methi Na Muthia hot or cooled, garnished with the grated paneer and tomato slices.
