Ingredients
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FOR MAKING PALAK POORI:
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2 tbsp oil
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2 slit green chilli
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4 pods garlic
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1 bunch Palak (Spinach)
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2 cups Wheat flour
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salt
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warm water
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FOR MAKING TOMATO CURRY
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oil
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Mustard seeds
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curry leaves
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green chilli
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onion
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Tomato
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turmeric powder
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kashmiri chilli powder
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salt
Directions
Introduction
Spinach is one of those vegetables that can be enjoyed raw, cooked, blended into smoothies, or prepared as a wholesome meal. No matter how you use it, it never disappoints. One such recipe that I am going to share with you today is Palak Poori.
From palak paratha, palak pakoda, dal palak, palak raita, palak sandwiches, and palak paneer to many other dishes, spinach is one of the most versatile vegetables in Indian cuisine. In fact, there are more than 25 delicious Indian recipes that can be prepared using this humble leafy vegetable.
To Prepare Palak Poori
Take a bunch of fresh spinach. Finely chop the leaves, blanch them well, and drain away the excess water.
In a pan, heat a little oil and add crushed garlic along with slit green chilies. Add a little salt and sauté until the spinach starts shrinking slightly. If you prefer a milder taste, you can remove the green chiles before kneading the dough.
In a separate mixing bowl, take whole wheat flour and add a little salt. Add the prepared spinach mixture and knead it into a dough. Use warm water while kneading, as it helps achieve soft and fluffy pooris.
The dough should be slightly firm and not too soft or sticky. Otherwise, the pores may absorb excess oil while frying.
Heat enough oil in a wide wok for deep frying. Take a walnut-sized portion of dough and roll it slightly thick. Avoid dusting with extra flour while rolling, as it may burn in the hot oil.
Do not roll the poori too thin, as this may cause cracks while frying. Carefully slide the poori into the hot oil. Keep the flame on high and gently press the poori with a slotted spoon so it puffs up beautifully.
Transfer to a serving plate and serve hot with your favorite gravy. I personally enjoy it with a simple tomato curry or homemade chilli tomato sauce.
To Prepare Tomato Curry
For this recipe, you will need 2 large tomatoes and 3 large onions.
Heat oil in a pan and add mustard seeds. Once they splutter, add curry leaves, slit green chilies, and long, thinly sliced onions.
Sauté until the onions turn golden brown. Caramelized onions bring out the best flavor in this simple curry.
Now add the long, thinly sliced tomatoes along with salt, turmeric powder, and Kashmiri chilli powder. Cover and cook until the tomatoes become soft and mushy.
Serve this simple tomato curry hot alongside freshly prepared palak poori.
Tip: Since spinach naturally releases moisture, drain it well after blanching and sauté it until the excess water has evaporated before adding it to the flour. Keep the dough firm and slightly dry rather than soft or sticky. Once the dough is kneaded, start rolling and frying the pooris immediately. Letting the dough rest for too long allows the spinach to release more moisture, causing the pooris to absorb excess oil and making it difficult for them to puff up properly.
You may also find these dishes with poori interesting.
Sharing a glimpse of a day in our life with palak puri for breakfast:
