palak muthia

Palak Muthia Recipe | How to make Spinach Muthia?

What is Palak Muthia?

Soft dumplings made with gram flour and spinach, with the tinge of garlic and ginger, slight heat of green chilies, a nice bite of spinach, tempered with mustard seeds, is palak muthia. Muthia is a very popular snack from the state of Gujarat. It has a crumbly texture. The tempering of mustard seeds and sesame seeds give a lovely crunch to the dish. Palak muthia can be served for breakfast with tomato ketchup or chutney of your choice.

Let’s talk about the ingredients for Palak Muthia

Spinach (palak): Palak muthia is a great way to add spinach to the diet. Around 2-3 cups of spinach are used for this recipe which serves 2 persons. When I prepared this recipe I was in doubt as the quantity of spinach was too much as compared to the number of flours used. I thought spinach might dominate the dish but it tasted absolutely delicious. Do not cut down its quantity.

Flours: Muthia is all about the correct proportion of flours and veggies. In this recipe, I have mainly used gram flour with little whole wheat flour and semolina. These gave a nice texture to the dish.

Flavorings: Sugar is indispensable for the Gujarati cuisine. It doesn’t add any sweetness to the dishes instead balances the flavors and cuts the sharpness of other ingredients. A fresh paste is prepared using garlic, ginger and green chili. This adds in a lot of flavors to the muthias.

Tempering: Generally muthia are tempered with curry leaves, sesame seeds, etc. But my daughter doesn’t like these at all; therefore I have kept the tempering simple and used mustard seeds only.

Similar recipes on the blog

Muthia is super healthy, made using all the healthy ingredients and mode of cooking. These can easily be packed for kids’ tiffin. In fact, my daughter loves to take muthia in the lunch box at least once a week. And therefore we have few muthia recipes on the blog which are doodhi muthia, methi muthia, and cabbage muthia.

How to serve Palak Muthia?

Pack palak muthia with tomato ketchup for kids’ tiffin.

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How to make Palak Muthia?

1.This recipe serves 2 persons.

palak muthia

2.Coarsely grind together 4 garlic cloves, ½ inch piece of ginger and 1 chopped green chili. Keep aside.

palak muthia

3.Sprinkle salt on 2 cups of chopped spinach. Leave it for 5 minutes.

palak muthia

4.Squeeze out the water. Keep aside.

palak muthia

5.In a mixing bowl add ½ cup gram flour (besan), 2 tbsp whole wheat flour (aata), 2 tbsp semolina (sooji), salt to taste, 1 tsp sugar, ½ tsp cumin seeds, ¼ tsp turmeric powder, 1 tbsp oil, 1/8 tsp fruit salt (I have used eno), and juice of ½ lemon.

palak muthia

6.Mix everything well.

palak muthia

7.Add in the spinach.

palak muthia

8.Also add the coarse paste of ginger, garlic and chili. This has to be added at step 5, I missed adding it there.

palak muthia

9.Mix everything well. Knead into a dough as the dough for chapati.

palak muthia

10.And shape into logs.

palak muthia

11.Put on a greased plate. Put in a steamer and let it steam for 10-12 minutes.

palak muthia

12.After 10 minutes check by inserting a toothpick or knife.

palak muthia

13.Once done, take them out. And let them cool down a little.

palak muthia

14.Cut into ½ - 1 inch roundels.

palak muthia

15.Heat 1 tbsp oil and add 1 tsp mustard seeds (raie).

palak muthia

16.Once the seeds crackle, add in the muthias. Cook for 2 minutes.

palak muthia

17.Serve hot or at room temperature. Bon appétit!

palak muthia


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About the Author

Author’s Name


Hi! I am CA Vini Mehta. A Chartered Accountant by profession, a food blogger by passion! First of all, I would like to thank you for stopping by at Viniscookbook, I hope you have a good time. Here, yo...u will find the recipes which have been tried, at times re-tried in my kitchen and relished on the dining table. I am mother of two kids and the wife of a person with a high and selective taste sense, so basically anything, before finding its place on the blog, has many levels to cross and clear. This journey started a couple of years back. Before that I was making the most usual kind of food. The only experiment used to be asking my mother how to make something new or different☺. Then, one day, I tried a recipe for butter cookies. And they did not get to go in the container as they were over before I could store them. That day I was introduced to the joy of experimenting with recipes. And I loved everything else that followed especially garnishing and photographing food. I am still not well versed with the photography dos and don’ts but I love to experiment and learn, be it photography or cooking. Hope you too enjoy this journey as much as I do☺! Stay healthy, stay tuned!.

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