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Palak muthiya
by Hetal Dalal Desai
Added to 4 cookbooks
This recipe has been viewed 9806 times
You can serve without tempering.
try aamchur powder instead of lemon juce.
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Palak muthiya recipe - How to make Palak muthiya
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Palak one bunch
Laddu ka aata 1 to 1 1/2 cups (thick wheat flour like rava)
Ginger chilly paste as per taste
Garlic flakes 6-8
salt to tastelemon juce 1 t sp
rosted jeera powder 1/2 t sp
oil 1 tb sp
1/2 t sp rai
pinch of hing
5-6 kari patta
Oil for temparing
- Cut palak finely and add all the ingredients except atta and mix well.
- In a bowl mix atta and oil well.
- Now mix atta and palak well and make very soft dough using water if needed.
- Make oval shaped 4 balls and steam it in dhokla cooker for 30 minutes.
- Cut all the cooked balls making 5 peices of each.
- In a kadai, heat oil and put rai ,hing and karipatta.
- Then add cut peices of muthiya and mix well.
- Serve hot with sauce/chhunda/butter.
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This recipe was contributed by Hetal Dalal Desai on 17 Dec 2008
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