Ingredients: 3 cups finely chopped spinach (palak), 1 1/2 cups finely chopped fenugreek (methi), salt to taste, 2 tsp ginger-green chilli paste, 2 tbsp whole wheat flour (gehun ka atta), 4 tbsp besan (bengal gram flour), 1 tbsp semolina (rava), 1/2 tsp cumin seeds (jeera), 2 pinches of soda bi-carb, 1/2 tsp sugar, 2 1/4 tsp oil, 1 tsp mustard seeds ( rai/sarson), 1 tsp sesame seeds (til), 1/4 tsp asafoetida (hing)
Method: Combine the spinach, fenugreek leaves and a little salt in a plate, mix well and keep aside for about 5 minutes. Squeeze out all the liquid and place the spinach and fenugreek leaves in a bowl. Add the ginger-green chilli paste, whole wheat flour, besan, semolina, cumin seeds, soda bi-carb, sugar, salt and 1 tsp oil and knead into a very soft dough. 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. (6″) length and 25 mm. (1″) in diameter. Arrange the rolls on a greased sieve and steam in a steamer for 10 to 12 minutes. Remove, cool slightly and cut into 12 mm. (½”) slices and keep aside.
For the tempering, heat the remaining 1 tsp of oil in a deep pan and add the mustard seeds and sesame seeds. When the seeds crackle, add the asafoetida and sauté for 15 seconds. Add the sliced muthias, toss gently on a slow flame for 2 to 3 minutes till they are lightly browned. Serve hot with green chutney.