As I was telling, I had shortlisted some 15 new Indian Flatbreads to be made for the Mela. But as luck would have it, things at home have been really hectic. The bunch of paper printed all the recipes is still fresh without any tale of being handled. Normally the paper by end of cooking gets changed in colour and look.
It attains that well handled appearance that says without any questions, that it has been looked at, quite a number of times and has gone through a long process of being unattended on the Microwave. Yes, thats where I keep my papers that have recipes to be cooked. Then once I am done, I don't even put them back on the shelf. It takes some days to finally transferred back to the shelf.
Now coming to this Palak plant in the pot, I should say this is the only thing we have ever tried growing in our back yard. Athamma is known to resort to these pots to yield us some of its leaves, in the dire need of not having anything on hand to cook. But long before this, there was a time when Amma used to make this Palak Puri and Methi Puri, very regularly for breakfast. She uses the Delhi palak as it's called. That gives a real vibrant green colour to the puri.
Deciding that I am going to make Palak puri, I went and plucked about a handful of the leaves, as I was planning to make only 4 of them. After the process and mixing, I found that these leaves were not giving out that real green colour. But anyway the taste was great. So next time, it's going to be Delhi palak for the puri.
Ingredients Needed:
Atta / Wheat flour - 1 cup
Palak / Spinach - 10 leaves
Chili powder - 1/2 tsp
Garam Masala - 1/4 tsp
Salt to taste
Method to prepare:
Wash the leaves well and boil them in water for 5 mins.
Once cool, run them in a mixer to get a paste.
In a bowl, take the flour, salt, and the palak paste. Mix well.
If it's not enough to gather as a dough, add little water to get a stiff dough.
Let it rest for 5 mins. Heat a Kadai with Oil for frying.
Divide the dough into equal balls. Roll them as regular puris.
Once the oil is hot, gently drop each one and deep fry as you do with your regular puri.
Cook on both sides and drain them to a kitchen towel.
Serve with pickle or any gravy.
Asha says
Palak poori sounds and looks good. YUM YUM!!:)
Arundathi says
always a good idea to have veggies growing incase you can't go to the store! 🙂 nice idea - palak puris!
Uma says
delicious and healthy puri.
Madhavi says
Spinach puri looks great, lovely recipe, delicious entry!!!
Devi Priya says
Palak poori nutritious and yummy! Srivalli,
I have a surprise for you in my blog!
indosungod says
Valli, your palak plants looks so happy 🙂 Palak puri looks great too, might try it with some Swiss Chard.
Laavanya says
What a coincidence.. we had the exact same thing for breakfast yesterday.. except I added a LOT of spinach and didn't pre-cook them. Just pureed and added to the dough so I had bright green puris! 🙂
Suma Rajesh says
delicious and perfect poories..
Aparna says
Good idea. Great way to get some "green" into kids and some adults.:)
I make what my daughter calls "green chapathis" this way.
delhibelle says
I love palak puri with runny & spicy aloo sabzi, and your puris look perfect:P
mokshaku says
Just love Indian food!! Thanks for the recipe, YYYYYUUUUMMYYY!!!
Arfi Binsted says
palak plants... they look like chilli plants by the look of the leaves. oh i wished i can make something for roti mela. my naan bread was a failure last time. gone really hard! uhm... with this kind of bread, what is the palak plant use for? is this some kind flavouring like basil?
Shankari says
I taught palak puri in class Srivalli and it was a super hit. I added a lit bit more spinach and also added ajwain.
skribles says
a nice idea to have a palak plant 🙂
palak puris look good - lovely entry!
Kalai says
The spinach plant looks great, Valli! Nice idea to add spinach to puris. 🙂
Dee says
Palak and puri!! I love puri in any form!!
meeso says
Sound so good with spinach!