UP style Station wale Aloo aur Palak Puri

UP style Station wale Aloo – Palak Puri aur Boondi Raite ke Saath

This irresistibly tangy n mildly spicy (zero onion garlic) potato curry is framed in my mind’s eye as a delectable piping hot street food dish sold by hawkers at a railway station in North India in little rustic leaf bowls and hence this peculiar name to my curry featured here today.

The thought of piping hot crisp puris (or kachoris) dunked into this steaming hot curry in the chilly morning air, with tea fogging up the spectacles of a gawky teenager is a beautiful memory etched very vividly & fondly in my heart.

In the frame here, Station wale Aloo, lightly crushed boiled potatoes, slow cooked in a mushy tangy tomato gravy with ginger, green chillies & other select North Indian spices.

Palak Puris, an Indian flatbread made with wheat flour, flavoured with pureed spinach & spices, then deep fried to fluffy golden perfection.

Lastly Boondi Raita, a mildly sweet n spicy yoghurt, served chilled.

Mmm..a medley of many flavours, tangy, spicy, salty & sweet-sure to tantalise your taste buds instantly!!!

Every picture tells a story, some more vividly than others. For me, this is reminiscent of a delightful 2000 km train journey from Mumbai to Jammu Tawi in high school & of my romance with the lifeline of India, the Indian railways! A story for another day!

Aloo Sabzi

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


  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.

Palak Puri

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


  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.

Boondi Raita

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


  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.

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