Palak Puri

Today I'm blogging Palak Puri recipe though almost everyone knows how to make palak puri but I thought never mind I shall still blog it. The pictures are not very nice cause I clicked them in very much hurry and couldn't manage to click the picture of Alu Sabji as everyone dig it once it was ready :-( But the good thing was everyone ate to heart content ...first my Sis was keep saying I mashed the potato too much for the sabji and the alu sabji has become somewhat like alu stew ;p but when the final product came ..everyone appreciate it and finished it with no puri or sabji left !

From my childhood this version of palak puri only I have seen in my house but my mom use to make these only on any special occasion; any festival/birthdays or if any guest is coming at home and serve the green colour puris and sure everyone always ask wow what it is made of?

Here is the same version but my mom's palak puri use to be very dark green colours one which I use to love it.

Ingredients:

Wheat flour - 2cups
Palak/Spinach - 1bunch
Salt - to taste
Ginger - a small piece
Green chili - 3-4
Cumin seeds - 1/2 tps
Oil - for frying

Method:

1. Clean the palak and blanch it in boiling water for 5mins along with ginger and green chilies.
2. Make a fine paste of blanch palak, now add the cumin and little water if required.
3. Make dough with wheat flour, salt and palak paste.

4. Make small balls of the dough and roll into puri

5. Fry the puri in oil as usual.

6. Our palak puri is ready to eat!

Serve with Aloo Matar Tari or any curry of choice.

Dalpeta

This recipe is a traditional UP dish and we call it Dalpeta in our home (also called Palak Dal) . A very common dal made regularly in our home and it taste yummy.  This dal taste so good and goes well with rice or roti and without any side dish.  Add ghee and it taste just so yum. 

Ingredients:

Channa Dal - 1cup
Palak/Spinach - 1 bunch
Onion - 1 large
Tomato - 1 large
Green chilli - 3-4
Garlic & Ginger (crushed ) - 1tbsp {or ginger garlic paste 1 tbsp}
Red chilli powder - 1-2 tps
Turmeric - 1/2tps
Coriander powder - 1tps
Garam masala powder - 1/2tps
Bay leaf - 1
Cumin Seeds/Jeera - 1/2 tps
Oil/Ghee - 1tps
Salt - to taste
Water


Method:

1.  Clean, wash and chop spinach.  Meanwhile wash and soak the dal in little water.

2. Pressure cook washed turmeric, Channa dal and chopped palak together for 20-25mins as channa dal takes more time to cook.

3. Chop onion, tomato, green chilli.

4. In a pan heat oil, add bay leaf, jeera, garlic n ginger. After garlic-ginger turns red add chopped onion and green chilli.

5. Fry onion on medium heat until brown around the edges add redchilli, tumeric, coriander and garam masala powder and mix well, add chopped tomato and salt and cook for 2-3mintues. 

6. Once tomato gets mash add pressure cook dal and stir.

7. Add little water if required, and bring it to good boil, simmer for 4-5 minutes in slow flam.e Normally this dal consistency is thick compare to other dals.  Ajust salt if required. 

Let the daal sit for 10 minutes before you dig in. Serve with rice/roti/paratha.

Have a good day ~~