Palak Methi Na Muthia

Palak Methi Na Muthia

Palak Methi Na Muthia is a popular Gujarati snack. It is a healthy and delicious steamed mouthful, packed with spinach, or alternatively other summer greens such as chard or lettuce. When I made the batch you can see in the photo, I had an abundance of summer time greens available in the Diva Fields at the time, and this was the perfect way to use them all up!

They should be eaten straight away and also make delicious canapés…

Prep 15 mins
Cook 0 mins
Ready-in 0 mins
Yields Serves 4


500g finely chopped red cos lettuce
300g finely chives, parsley and celery leaves
salt to taste
2 tsp ginger-green chilli paste
2 tbsp whole wheat flour
4 tbsp chickpea flour
1 tbsp semolina
1/2 tsp cumin seeds (jeera)
2 pinches of baking soda
1/2 tsp sugar
2 1/4 tsp oil
1 tsp black mustard seeds
1 tsp sesame seeds
1/4 tsp asafoetida
Ginger- green chilli paste**
250 g peeled chopped ginger
100g chopped green chilli (topped and tailed)
1tbs rapeseed oil
Salt to taste


  1. To make the ginger-chilli paste:
  2. Combine all the ingredients in the food processor and whizz until it forms a rough, delicious paste.
  3. To make Palak Methi Na Muthia:
  4. Combine the red cos lettuce, mixed herb leaves and a little salt in a plate, mix well and keep aside for about 5 minutes.
  5. Squeeze out all the liquid and place the lettuce and herb leaves in a bowl.
  6. Add the ginger-green chilli paste, whole wheat flour, chickpea flour, semolina, cumin seeds, baking soda, sugar, salt and 1 tsp oil and knead into a very soft dough.
  7. Apply ¼ tsp of oil on your hands and divide the dough into 4 equal portions. Shape each portion into a cylindrical roll approx. 150 mm. length and 25 mm. diameter.
  8. Arrange the rolls on a greased sieve and steam in a steamer for 20 to 25 minutes.
  9. Now it is time to check if the Palak Methi Na Muthia are cooked. To do so, insert a skewer in the centre. If it comes out clean, the Palak Methi Na Muthia are cooked!
  10. Then remove, cool slightly and cut into 12 mm. slices and keep aside.
  11. For the tempering, heat the remaining 1 tsp of oil in a frying pan, add the mustard seeds and sesame seeds.
  12. When the seeds crackle, add the asafoetida and sauté for 15 seconds.
  13. Add the sliced Palak Methi Na Muthias, fry until lightly browned.
  14. Serve the Palak Methi Na Muthia hot with green chutney.
  15. You can find the recipe for the green chutney on my blog!

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