PALAK POORI(SPINACH POORI) WITH SPICY POTATOES


This a  north indian dish ,where the pooris are

made with spinach leaves,and the potatoes are

made with kasmiri chilli powder.

In the south the pooris are made plain and

served with potatoes,made with turmeric and

pepper and other ingredients without the use

of chilli powder.

For the palak poori

INGREDIENTS

250 gm.plain flour.

1tsp.rawa.(sooji)

palak/spinach leaves- a handful

1 green chilli

1 pip garlic

1 tsp.cummin seeds.

2 tblsp. oil/ghee

salt to taste

oil to fry the pooris

METHOD

Grind green chillies,palak,garlic,and cummin

seeds to a paste.

Mix  this paste into the flour with the salt ,oil

and enough water and bind to a smooth dough,

and set aside for 5-10 mins.

Roll pooris on a floured board, and deep

fry.

Note:

Some use blanched spinach leaves,but i think

there is no difference in taste,even if it is not

blanched.

I have given tips for the method of frying poori

in my earlier recipe for poori and chole.

Anyway the best method to get puffed pooris

is to pat on the top of the poori ,while

frying on one side.

After it puffs up you can turn over and remove

from fire.

The same way you can make fresh methi

leaves poori /dried fenugreek (methi)or kasuri

methi poori.

INGREDIENTS (For the potatoes)

200gm potatoes

2 tomatoes pureed

1/4 tsp dry ginger powder

2 green chillies chopped

1-2 tsp.kashmiri chilli powder

curd-1/4 cup

saunf powder-1/2 tsp.

coriander leaves

pepper 1/4 tsp(optional)

asafoetida-a pinch.

2 tblsp oil

1 tsp.sugar

salt to taste

METHOD

Peel and cube the potatoes.Boil the potatoes in

water for 5-7 mins.

Remove from the water,and deep fry to a

golden brown color and set aside.

Heat the oil,add the tomatoes,salt and cook for

3 minutes.

Add the potatoes and the chilli powder and

cook  on a slow fire till oil separates.

Add the remaining ingredients except curd and

saunf powder.

When the potato looks well blended add the

curd,then the saunf powder.remove in a

minute.

Garnish with coriander leaves.

Serve with the pooris.

Note:Those who don’t like the smell of saunf

can either add garam masala powder or

cummin powder.

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