Palak Poori(Puri) with Aalu Sabji
In India, puri sabji is the favorite breakfast on Sundays when one feels relaxed at home. Though the method of preparation of poori may slightly vary and the aalu bhaji is cooked in different ways in different regions, this dish is very much popular all over India. These can be made plain or mixed with spinach puree (Palak Poori) or grinded moong Dal (Bedmi puri) or can be stuffed with potato, peas or grinded lentils (dal). The stuffed Pooris are called Kachoris.
Preparation time for Puri: 10 minutes
Cooking time: 20 minutes
Ingredients for Puri:
- 2 cups of wheat flour
- 1/2 cup of water
- 1/2 teaspoon salt (or as per taste)
- 1/2 cup of spinach puree
- Oil for frying
Procedure for puri dough:
- For spinach puree, one can either use fresh spinach leaves or frozen finely chopped spinach leaves.
- Boil them in microwave for 3-4 minutes and then blend in a processor. The finely chopped frozen spinach leaves can be straight away mixed with the flour.
- Mix salt with with the flour and add the spinach puree. Mix well until a uniform mixture is formed.
- Slowly add the water enough to make a tight dough. Note that the dough should not be sticky because for rolling puris, we don’t use extra flour.
- Once the dough is ready, divide into 15 equal sized balls.
- Flatten each of the balls and roll into 5 cm diameter circle. To help in rolling, smear each flatten portion of dough slightly with oil. The poori should never be rolled very thin, it will not be very soft when fried in the oil.
- Heat oil in a pan for frying. When the oil gets heated, add a small piece of dough in the oil to check whether oil is sufficiently hot. If this piece comes up and becomes golden brown, then the oil is ready.
- At high flame, fry one by one all the poori. While frying, press gently on the poori to allow it to swell up. The more it swells, the softer it becomes. Turn on the other side and fry until it is slightly brown.
- Relish the poori with any curry of your choice but I prefer these during breakfast with potato curry.
Preparation time:10 minutes
Cooking time: 15 minutes
Ingredients for Aalu Sabji (potato curry):
- 1 onion, finely chopped
- 1 tomato, finely chopped
- 1 tablespoon tomato puree
- 1-2 green chilies
- 3-4 strands of coriander leaves
- 1/3 cup green peas (optional)
- 11/2 teaspoon ginger garlic paste (or 2-3 garlic cloves,minced and 1/2” ginger, grated)
- 4-5 medium sized potatoes
- 1 teaspoon salt, or as per taste
- 1/3 teaspoon turmeric powder
- 1/4 teaspoon mango powder (or as per taste)
- 1/2 teaspoon cumin powder
- 1/2 teaspoon coriander powder
- 1/2 teaspoon cumin seeds
- A pinch of asafetida
- Peel off the potatoes and chop in small cubes. Wash them and boil in microwave in a close container for 5 minutes at 800W. Note that the container should have an outlet for steam to escape and sprinkle some salt so that the potatoes are not bland. Also when boiling more potatoes in greater quantity, increase the duration of boiling.
- Meanwhile, heat 2 tablespoons oil in a pan and add cumin seeds and asafetida when the oil is hot.
- Add the ginger garlic paste, green chilies and chopped onions. fry for 2 minutes until the onions are slightly brown.
- Add the tomatoes and the spices and salt. Cover with a lid and cook for 2 minutes at medium flame until the tomato gets cooked. If the spices are sticking too much to the pan, add the tomato puree or sprinkle some water. Tomato puree serves two purpose. It gives a nice color to the curry and also prevents the spices to stick to the pan, when less oil is used.
- Now add the boiled potatoes, green peas and 1 cup of water.
- Cover with a lid and simmer for 10 minutes.
- Garnish with coriander leaves and the aalu curry is ready to be served with puris