UP style Station wale Aloo aur Palak Puri

Ingredients (Serves 4 – 5 persons)

• To make a smooth paste in the mixie/blender
• 3-4 medium sized tomatoes, chopped
• 1 inch piece ginger, roughly chopped
• 2 green chillies, chopped

For tempering

• 2 tablespoons oil
• 1 tablespoon ghee
• 1 teaspoon jeera seeds
• ½ tsp asafoetida powder/hing

Spice mix (keep ready in a small bowl)

• 2 teaspoons coriander powder/ dhania powder
• 1 teaspoon cumin powder / jeera powder
• 1 tsp crushed fennel seeds/saunf
• ½ teaspoon dry mango powder/amchur
• ¼ teaspoon turmeric powder/haldi
• ½ teaspoon red chilli powder or to your taste
• ½ teaspoon garam masala powder
• ½ teaspoon kasuri methi (optional)
• 4-5 medium sized potatoes, boiled & peeled
• Salt to taste
• 3 tablespoons fresh coriander leaves, chopped

Procedure

1. Heat oil in a kadhai or heavy bottom pan and add the jeera seeds and hing and allow to crackle.
2. Add the blended tomato puree & stir for few minutes.
3. Add the spice mix and salt to taste & cook on medium flame stirring until well blended for 2-3 minutes.
4. Roughly chop the potatoes and add them.
5. Now add 2 cups of water & cook on a low flame with a lid for 5-6 minutes, allowing all the spices to cook well and not leave any raw flavours.
6. Open the lid and check the curry at this stage for salt/ spice to your taste.
7. Add more water if required to get a medium thick gravy.
8. Serve hot with poori or Kachori.

Ingredients (Serves 4 – 5 persons)

• 200 gms fresh spinach, washed & blanched in hot water
• (Process for blanching shown in a video for Spinach Soup)
• 1 green chilli
• 2 cups whole wheat flour/atta
• ½ teaspoon salt
• Water for kneading the dough
• Oil for deep frying

Procedure

1. Add the blanched spinach leaves to a blender along with 1 green chilli and 1 tablespoon water to make a smooth puree
2. In a mixing bowl, take 2 cups whole wheat flour, salt & mix well.
3. Add all the palak puree and knead into a tight/semi soft dough using only enough water (a tablespoon at a time) as required to form a dough.
4. Cover with a damp cloth/in an airtight box & keep aside for 10-15 minutes.
5. Divide the mixture into medium sized balls for making puris.
6. Roll out each ball, adding a little oil on both sides to prevent it from sticking, into a medium size puri, around 4 inches wide.
7. It should be of medium thickness, neither too thick nor too thin to ensure it fluffs up well.
8. Heat some oil for frying in a large pan or kadhai and test the temperature by adding a tiny piece of dough. As soon as the dough comes up to the surface readily, you know your oil is ready.
9. Add one puri to the medium hot oil gently and fry on one side, pressing down lightly until it fluffs up and comes to the surface. Then turn & repeat on the other side.
10. As soon as each side looks semi-golden, remove the puri with the help of a slotted spoon and place on some kitchen towels to drain off the excess oil.
11. Fry the rest of the puris in a similar manner.

Your Palak puris are waiting to be served hot.

Ingredients (Serves 4 – 5 persons)

• 1 cup salted boondi
• 2 cups plain yoghurt/dahi
• 200ml warm water
• ½ teaspoon salt
• ½ teaspoon jeera powder
• ½ teaspoon red chilli powder
• ½ teaspoon chat masala powder (optional)
• 1 teaspoon sugar (optional)
• 1 tablespoon chopped fresh coriander leaves

Procedure

1. Warm 200ml of water lightly in a saucepan.
2. Add the salted plain boondi to it & switch off the flame.
3. Stir and keep aside for 4-5 minutes until soft & soggy.
4. In the meanwhile, pour the plain yoghurt into a serving bowl, add the salt, sugar, jeera powder, chat masala & chilli powder to it. Mix well with a tablespoon of water for blending.
5. Gently press down the boondi & squeeze in your hands, removing the excess water from it.
6. Add to the yoghurt & mix well.
7. Add chopped coriander leaves and serve with your puris/rice/rotis.