Palak Puri - Aloo Sabji
Say "Poori" and you will see smiles all around.
We were at my niece's wedding a couple of days back and our entire family was waiting for the clock to tick 4:00 pm. 'cos on the menu was... of course Poori - Kizhangu. The way the family was going on and on about eating lightly at lunch (Wedding Feast! no less); and each cousin advising the other as they were taking care of the guests; postponing the travel time to accommodate 'The Poori'; et all was... amusing?
I have no words to express the feeling. A stranger would think that we NEVER make this at home!
Sunday morning breakfast would alternate between Aapam and Poori when I was younger. Amma and Ram are very partial to it while Appa is not so much for it.
I had palak Poori in Delhi. Also, the roadside/railway station Aloo Bhaji was too good, and I learnt that the secert was to add a little masala from the Mango pickle for taste. The ingredient list may seem daunting, but it is well worth the effort. Just keep everything ready in 2 small plates and you are done in no time at all.
I bought one bunch of Palak and got one free along with it. I have made a puree and have stored it in the freezer; and the long awaited Poori, done!
Breakfast is the most important meal of the day and studies show that people who skip breakfast are likely to have problems with concentration, metabolism and weight. Too true!
Poori for breakfast is an indulgence on a week day (that took a healthy turn; with spinach puree); a healthy indulgence! Yum (I close my eyes and you would see satisfaction in every pore; were you here in front of me).
Wheat Flour - 1 cup
Palak Puree - 1/4 cup
Green Chilli Paste - 1/4 tsp
Salt - 1/2 tsp
Ghee - 1 tsp
Milk or water to bind dough
Take the wheat flour in a shallow vessel and add the puree, chilli paste, salt and ghee.
Rub with your fingers and quickly sprinkle some water or milk bind to a firm and tight dough.
Rest covered for 15 minutes.
Divide into 8 portions and roll out into discs.
Deep fry in hot oil, flipping once.
Drain well on absorbent paper and serve with Aloo Bhaji.
Potatoes - 2
Oil + Ghee - 2 tsp
Jeera - 1/4 tsp
Fenugreek - 1/4 tsp
Saunf - 1/4 tsp
Asafoetida - 1 pinch
Turmerric Powder - 1 pinch
Red Chilli Powder - 1/2 tsp
Dhania Powder - 1/2 tsp
Salt to taste
Mango Pickle Masala - 2 tsp
Green Chilli - 1
Ginger - 1/2"
Corriander leaves - 1 stalk
Boil the potatoes and cube them (or, you can mash them into rough chunks).
Grind the green chillies and ginger together (use half for the Poori and half for the Bhaji).
Take jeera, fenugreek, saunf and asafoetida in a small cup or plate.
Keep the powder masalas ready along with salt in another cup or plate
Heat oil+ghee and add the whole spices. Then add the powders and saute for a minute.
Now, tip in the masala from the pickle, chilli paste and potatoes along with chopped corriander leaves.
Saute for 3 to 4 minutes and then add 2 cups of water and bring sabji to a boil.
Simmer covered for 6 to 7 minutes.
I mashed the potatoes tooo much. And the water for the gravy was not enough. It needs to be a little more thinner than in the picture.