Palak Methi Na Muthia
|Chopped fenugreek leaves||1⁄2 Bunch (50 gm) (Methi Leaves)|
|Chopped spinach||1 Bunch (100 gm)|
|Chopped garlic||1 Teaspoon|
|Ginger green chili paste||1 1⁄2 Teaspoon|
|Finely chopped onion||2 Tablespoon, finely chopped|
|Bengal gram flour||2 Tablespoon (Besan)|
|Whole wheat flour||4 Tablespoon (Gehun Ka Atta)|
|Chopped coriander||2 Tablespoon|
|Cumin seeds||1⁄2 Teaspoon (Jeera)|
|Fresh cream||1 1⁄2 Tablespoon|
|Soda bi carb||1⁄4 Teaspoon|
|Semolina||2 Tablespoon (Rawa)|
|Pepper powder||1 Teaspoon|
|Lemon juice||1 Tablespoon|
|Finely chopped tomato||1 (For Garnish)|
|Grated paneer||3 Tablespoon (For Garnish)|
Take the spinach and fenugreek leaves in a bowl.
Add to it 1 tsp of salt.
Mix it thoroughly and then compress it to drain out all the liquid.
Take all the ingredients in a bowl, blend it properly.
Then use water to knead it into soft dough.
Rub a little oil on your palms and make bite sized portions from the mixture.
Put them in a steamer.
Use a little grated paneer and a single slice of tomato as toppings.
Steaming is needed for 15 to 20 minutes.