Palak Muthia (Steamed Spinach Dumplings - Gujarati Style)

          This is a very popular Gujarati snack which is served either steamed or fried. Healthy and nutritious, they are perfect for an evening tea-time snack or can be enjoyed as an appetizer. It tastes just yummy with some green chutney. The addition of spinach provides the required amount of iron, vitamins and dietary fibre to this dish. They can also be prepared with fenugreek leaves and bottle gourd. So check out the step by step pictorial recipe to prepare it. 

Dough - 

• 2  & 1/2 cups spinach
• 1 cup besan (chickpea flour)
• 1/2 cup atta (whole wheat flour)
• 1/2 cup sooji (semolina)
• 1 tsp. ginger-garlic paste
• 1-2 green chilies, chopped
• 1/2 tsp. cumin powder
• 1/2 tsp. sugar
• 1 tsp. lemon juice
• salt to taste
• 1/4 tsp. turmeric powder
• 1/4 tsp. baking soda
• 1 tbsp. oil

Tempering - 

• 2 tbsp. oil
• 1 dry red chili
• 1/2 tsp. mustard seeds
• 1/2 tsp. cumin seeds
• 1/ tsp. asafoetida (hing)
• 1 tsp. sesame seeds
• 1 tbsp. coconut, grated
• 1 tbsp. coriander leaves, chopped

          Dough - Mix together all the mentioned ingredients. Make a tight dough by adding required quantity of water. Cover and let it rest for 10 minutes.

          Apply oil to your hands and divide the dough into equal portions. Make long rolls from each portion and steam on a greased surface in a steamer for 20-25 minutes. When cool, remove them and cut into roundels, about 1" thick.

          Heat oil in a pan and temper with dry red chili, mustard seeds and cumin seeds. After it stops spluttering, add the asafoetida and sesame seeds. Sauté for a few seconds. 

          Add the steamed muthias and mix everything well. Switch off the flame and add coriander leaves. Garnish with fresh grated coconut and serve with green chutney. 

                 Mix all the ingredients. Make a tight dough by adding some water. Cover 
                 and let it rest for 10 minutes.

                      Divide dough into equal portions. Make long rolls from each portion.

                               Steam on a greased surface in a steamer for 20-25 minutes.

                             When cool, remove them & cut into roundels, about 1" thick.

                       Heat oil & temper with dry red chili, mustard seeds & cumin seeds. 
                       Then add asafoetida & sesame seeds. Sauté for a few seconds. 

                                 Add steamed muthias & mix everything well.

                                  Switch off the flame & add coriander leaves. 

                   Garnish with fresh grated coconut & serve with green chutney.