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.
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.