PALAK PURI RECIPE

Palakpuri is made by mixing wheat flour with pureed spinach and other spices. It is best enjoyed hot with mango chutney and chili pickle. Spinach puri served with potato curry makes a good lunchbox recipe. Learn how to make palakpoori by following this easy recipe.

Ingredients

2 cups wheat flour
1/2 kg fresh spinach (washed)
2-3 tsp clarified butter or ghee
1 tsp ginger paste
1 tsp green chili paste
1 tsp cumin seed (crushed)
1/2 cup plain curd
Salt to taste
Oil for deep frying

How to make palakpuri:

• Blanch the spinach leaves in boiling water.
• Remove the spinach leaves from the water and make it into a paste.
• Mix the palak paste with wheat flour and add crushed cumin seeds, plain curd, ghee, ginger- green chilli paste and salt.
• Make a soft smooth dough by mixing all the ingredients and some water as per requirement. Make sure that the dough is firm and tight & not too watery. Otherwise it will be difficult to roll out puris.
• Keep the dough covered for about 10 minutes with a wet muslin cloth.
• Knead the dough again for a minute and then divide the dough into equal sized lemon balls and roll them each in a flat round disc of 5 inch diameter.
• Heat the oil in a wok or kadai and fry each of the puris on both sides till golden and crisp.
• Serve hot palakpuri with curd, chilli pickle or potato sabji.

ALOO TIKKI RECIPE

Ingredients:

3 large boiled aloo (potatoes)
1 tsp salt or as per taste
1/4th tsp ground black pepper
For Stuffing:
2/3rd cup matar (green peas) cooked or frozen peas defrosted
1/2 tbsp scrapped and minced ginger
1/4th tspgaram masala
1/4th tsp salt or to taste
Red chili powder to taste (optional)
1tsp coarsely ground dry-roasted cumin seeds
Oil for pan-frying.

How to make alootiki :

• Take the cooked or defrosted peas (matar) and mash them using a spoon or a fork. Add all the stuffing ingredients except oil and mash briefly. Divide the mixture into 10 equal portions and keep aside.
• Peel the potatoes and mash them very finely into smooth mashed potatoes. Add salt and pepper and knead until properly mixed.
• Divide it into 10 equal portions.
• Now wash and dry your hands and rub them with little oil.
• Take each portion of potato mixture and make a ball. Now
• Taking one at a time, gently flatten each ball into a round patty of about 1/2-inch thick and place a portion of stuffing in the center and fold the edges together very finely so that mixture does not come out.
• Now very gently flatten it into a 2-inch patty. Repeat the procedure for all pieces.
• Heat 1 tsp. oil in a non-stick pan over a low heat. Slip in the patties, not too many at a time, and pan-fry on both sides till crisp golden brown, adding oil if required, on a very low heat.
• Serve alootikki hot with chutney and stirred curd.

Note : Boil potatoes until fork-tender. Preferably, potatoes should be boiled well in advance before use. It would be better if they can be refrigerated for a short time.