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Preparation Time : 15
Cook Time : 30
Total Time : 45
3 cups spinach/palak finely chopped
11/2 cups fenugreek/methi leaves
3 tsp ginger garlic green chillies paste
1 tsp salt ya as per taste
1 tsp red chilli powder
1/4 tsp haldi powder
1 tbsp sugar/gud
2 pinch of baking soda
5 tbsp besan
2 tbsp semolina/rava
3 tbsp whole wheat flour
3 tbsp oil
1 tsp mustard seeds
1 tsp sesame seeds
1/4 tsp hing
Combine the spinach, fenugreek leavez and a salt in a plate mix well.
And keep aside for about 5 minutes. Squeeze out all the liquid and place the them in a bowl.
Add the ginger garlic green chilli paste,all flour, sugar/gud, salt, baking soda & 1tsp oil and knead into a soft dough.
Apply oil on your palm and divide the dough into equal portions. Shape each portions into a cylindrical roll.
Arrange the rolls on a greased sieve and steam in a steamer for 15-20 minutes.
Remove and cool slightly and cut inti thick slices and keep aside.
Tempering:- Heat the oil in a deep pan and add the mustard seeds, sesame seeds, chopped garlic.
When the seeds crackle add the hing and saute for a 15 seconds. Add the sliced muthias, toss gently on a slow flame for 2 to 3 minutes.
When they are lightly browned add coriander leaves.
Serve hot with tea and mango chhunda.
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