For Palak Puri : 2 cups of whole wheat flour , 1/2 a bundle of spinach roughly cut de-rooted and washed,1 teaspoon oil for moistening of the dough , 1 teaspoon red chilly powder, 1 teaspoon Asafoetida (Hing), 1 teaspoon carom seeds, salt to taste, 1 teaspoon of green chilly paste. Water if required for dough, Oil for deep frying.
For Potato curry : 4 medium size potatoes cut into 4 pieces each, 1 tomatoes roughly chopped, 1 cup green peas, 2 dry red chillies, 1 teaspoon cumin seeds, 1 teaspoon whole coriander seeds, 1 green chilly chopped, 1 teaspoon kashmiri red chilly powder, 1 teaspoon turmeric powder, 1 teaspoon cumin and coriander powder each, 1 teaspoon Asafoetida, Oil for cooking and Salt to taste.
Servings : 2 to 3
For palak puri : Firstly take a pan and boil water into it. Put the washed spinach leaves into the boiling water and boil till the stem of the leaves are tender. Immediately put the boiled spinach in icy cold water so that overheating does not soil the colour of spinach. Once the spinach cools down blend it in form of thick puree. Now Mix all the ingredients into a fine and soft dough . Try using less water to make a dough as puree itself has a lot of moisture to bind the flour and spices.Keep the dough for 30 minutes and then make small rounds of it with the help of rolling pin . deep fry it till it pops out of the oil and once ready serve hot with Aloo Matar curry .Recipe below
For Aloo Matar Curry : Heat oil in pan and saute cumin seeds, red dry chillies, green chilly chopped, Asafoetida, whole coriander seeds till spluttering stops, add cut potatoes, salt and turmeric powder, cover the pan with a lid and slow the flame for about 4 to 5 minutes till the potatoes become tender ,once its done add tomatoes , green peas and rest of the dry spices cook for another minutes and add 1/2 cup water . Cook for another 3 to 4 minutes till peas and potatoes cook evenly and then serve it with palak puri’s freshly deep fried.