Hi everyone I am back from my one month vacation. When I came back from my holidays I have only some wheat flour at home and I don’t know what to make for dinner and I didn’t have vegetables also at home yeh I have some cauliflower pickle in the fridge which I made before I am leaving for holidays and suddenly I remember that there is a packet of frozen spinach in my freazer.I thought of making dal or palak paneer then I realize that I don’t have dal and paneer also at home ahhhhhhhhhh.. Getting mad .Then subbenly hubby dear told me that` way didn’t you make palak puri we can have them with that cauliflower pickle’. Hummm not a bad Idea and here is the recipe……
INGREDIENTS FOR PALAK PURI(SPINACH PURI):-----
Whole wheat flour (Atta) --- 2 cups
Spinach ------ 1 small bunch or 1 pack of frozen palak (after you make the paste that should measure 1 cup or 100 Gms)
Garlic --- 5 cloves grated
Oil -- 1 tab sp
Salt to taste (aprox.1/4 tea sp)
Oil for deep frying
According to Spinach paste and Wheat flour measurement that should be in 2:1 that means if you take 2 cups of Wheat flour then Spinach paste should be 1 cup.
1. Blanching vegetables is a Cooking form that makes the vegetables soft, intensifies the color and heightens the flavor but remains the crunchiness of the vegetable especially leafy greens like spinach.
2. To blanch Spinach fill a large pan with water and bring to a full boil add spinach to the boiling water.
3. Blanch Spinach for 30 seconds or till leaves turn in to bright green color.
4. Now switch off the flame and strain the spinach from water in to another bowl and add ice water with ice cubes this will stop further cooking.
5. Remove Spinach from ice water also and squeeze all of the excess water.
6. Now you can make paste with this blanched spinach and use in your curries like palak paneer and palak puri too
1. In a big mixing bowl add wheat flour, spinach paste, salt, one tab sp oil, grated garlic and mix with your hand to make a semi- hard dough(if you fell like dough is little bit hard to form like a ball or cracks on the ball then sprinkle little water and knead well).
2. Keep the dough covered for at least 10 min.
3. Then divide the dough in to equal sized balls (this measurement gives you nearly 15 balls)
4. Now dust the surface with little flour and roll the each ball in to 4 inch – diameter discs.
5. In the same time heat oil in a deep frying pan and fry this beautiful green color puries both sides in a medium heat.
6. Remove from oil and drain on to an absorbent paper and serve hot with any pickle and curd or raita or you can try with dal fry also a good combination for this puri