Here I am .. in time this time too ! for 'P' of Indian Veges @ Nupur's One Hot Stove !!
Every once in a while I go and pig out on oily stuff! Oh Stuff those 'too much fat' 'too many calories' talk.. The bounce off me easily!!
I like to keep in shape.. the nice round shape I am in!
So to treat myself I made puri! with a slight change.. I made Palak Puri! Happily enough I had just this half bunch of spinach in the fridge... fat lot of good that was for making Alu Palak.... wouldn't feed a chicken.. but then... do chicken feed on palak!!??!! hmm...
Anyway... so Palak Puri it was!!
This deep fried goody holds a special place in every body's heart (or so I imagine). We always had Puri on a festival day (Ganesh Utsav, Diwali or when we had guests over for dinner) which was eaten with plain potato vegetable (maybe I'll post this later!!) or with a sweet, like Basundi.. heavenly!!
Or Mum would make masala puri when I had my school picnic, which was an instant hit and the first item to be cleaned up!
For the Puri, I basically used approximates.
~2cups Wheat Flour (Atta)
1/2 bunch of Palak / Spinach
2 tsp Farina/ rava / Sooji
1/4 tsp salt (or to taste)
4-5 sprigs Cilantro
1/2 Serrano Chilly (just to give it a hint of heat)
Water to bind to a dough
Blanch the Spinach and Drain the excess water
Grind spinach, chilly, cilantro to a paste
Mix the paste in the Flour, add the Farina, Salt (the farina makes them crisp)
Bind to a dough (should be stiffer than the normal Roti Dough)
Cover and keep aside for 15 mins
In the meantime, heat oil in a kadhai/ wok
Take small marble size and roll it to a puri
Deep fry in oil.
I served the puri with Alu subzi, and Beet Raita (canned beet (1 tin), chopped into cubes and mixed with plain yogurt, salt and 1/2 tsp of MDH~Raita Mix)
The puris taste great as they are, without any accompaniment, so personally i enjoyed them with Raita and as they are.Pin It