Palak Poori

Palak Poori | Spinach Puri

We all would have had masala poori, chole batura but have you tried Palak Poori? This is an easy recipe where you add palak along with some spices to elevate the flavor. This is also a smart way to hide the greens if your kids are picky eaters. Give this recipe a try, am sure that you will love this. 
Ingredients

Prep time: 15 minutes

Cook time: 20 minutes 

Number of Servings: 4 persons 

Ingredients

Wheat flour - 2 cups
Salt to taste
Water
Oil for frying

For Palak Puree
Palak leaves - 1 bunch
Green chili - 2 nos
Water

Method

1. Blanch green chilies and spinach leaves for about 4 minutes. 
2. Let it cool and grind it to a fine paste. 
3. In a bowl, take 2 cups of wheat flour and add the palak puree to it. 
4. Knead the mixture into a dough. 
5. Take small balls of the dough and flatten it to make pooris.
6. Heat some oil for deep frying and add the poori's to the hot oil and fry them till they are cooked. 
7. Serve the Palak Pooris hot with some channa masala. 



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Dhaba Style Chana Masala

Chana Masala is a very spicy and delicious side dish. Chana masala is a very simple dish which is easy and quick to prepare, and it comes in several varieties. One such insanely famous varieties of this dish is the Dhaba style Chana Masala, where the taste can almost never be duplicated. We somehow tried and did duplicate the taste! So, we couldn't possibly keep this delicious recipe to ourself. So get those aprons on and get cooking! 

Ingredients:
Chickpea - 100 ml (Soaked)
Water
Cooking soda - 1/4 tsp.
Salt to taste

Muslin Cloth 
Cinnamon - 1 no.
Black Cardamom - 2 no.'s
Clove - 4 to 5 no.'s
Tea powder - 1 & 1/2 tsp.

Ghee - 2 tsp.
Grated Onion - 2 no.'s
Pounded Ginger - 1 tsp.
Grated Tomato - 2 no.'s
Turmeric powder - 1/2 tsp.
Chili powder - 2 tsp.
Coriander powder - 1 & 1/2 tsp.
Garam Masala powder - 1 tsp.
Cumin powder - 1 tsp.
Dry Ginger powder - 1 tsp.
Salt to taste
Yogurt/Curd - 3/4 cup
Few chopped Coriander leaves
Green chilli - 3 to 4 no.'s slit
Ginger julienne

Method:
1. Take a muslin cloth. Add cinnamon, black cardamom, cloves and some tea to the cloth and tie it up.
2. Take a pressure cooker, add chickpeas, water (water should cover the chickpeas completely), cooking soda, salt, and the tied muslin cloth. Pressure cook it for 4 to 5 whistles.
3. Take a wide saucepan, Add ghee, grated onion, and pounded ginger to the pan and saute well.
4. Once the raw smell goes off, add grated tomato, turmeric powder, chilli powder, coriander powder, garam masala powder, cumin powder, dry ginger powder and salt. Saute it well.
5. Add yogurt/curd and some coriander leaves. Close it with a lid for a few minutes.
6. Remove the muslin cloth and add the cooked chickpeas to the masala.
7. Check for seasoning.
8. Garnish it with slitted green chillies, ginger julienne and coriander leaves. Close it for few minutes. 
9. Dhaba Style Chana Masala is ready to be served!

Best with:
This dish is best had with some Indian bread like naan, Roti, Chapati, or Paratha! 

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