Gujarat Recipes
 
Palak Methina Muthia  
   
Serves 4 to 6

Ingredients
1 bunch spinach leaves, chopped ¼ teaspoon soda bi-carb
½ bunch fenugreek leaves (methi), chopped 3 tablespoons oil
1 ½ teaspoons green chilli-ginger paste 1 teaspoon chopped garlic
4 tablespoons whole wheat flour
(gehun ka atta)
2 tablespoons finely chopped onion
(optional)
2 tablespoons Bengal gram flour (besan)
1 tablespoon lemon juice
2 tablespoon semolina (rawa)
1 ½ tablespoons fresh cream
1/3 teaspoon pepper powder
2 tablespoons chopped coriander
½ teaspoon cumin seeds (jeera ) salt to taste

For the Garnish
2 to 3 tablespoons grated paneer finely shopped tomato pieces

Method
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 steamer.
3. Top with a little grated paneer and one piece of tomato.
4. Steam for 15 to 20 minutes and serve hot with green chutney.

NUTRIENT COMPOSITION PER SERVING

MACRONUTRIENTS MICRONUTRIENTS
Energy (Kcal)

303

Carotene ( μg )

639.6

Protein (g) 7.86 Vitamin C (mg) 36.71
Carbohydrate (g) 25.85 Mg  (mg) 84.8
Fat (g) 18.74 Na  (mg) 61.35
Fibre (g) 1.20 K  (mg) 285.25
Minerals (g) 2.30 Mn  (mg) 0.91
Calcium  (mg) 146.63 Zn  (mg) 0.91
Phosphorus  (mg) 124.55 Cr  (mg)

0.01

Iron  (mg) 2.57