Gujarat Recipes
Palak Methina Muthia  
Serves 4 to 6

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
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

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.


Energy (Kcal)


Carotene ( μg )


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)


Iron  (mg) 2.57