October 31, 2018

Indori Palak Puri | Spinach flavoured puffed bread


This month for sshhh cooking challenge for Madhya Pradesh cuisine,  I was paired with Avin who gave me 2 lovely ingredients , one of which was spinach . I immediately thought I would make Indori palak puri which is a much relished breakfast through that that state. I had made Indori Poha earlier and  it’s now a staple at our breakfast table. I knew these pooris would be well received by the little one and she did enjoy it . 

The side dish - Bhandare wale Aloo ki Sabji - was made with the other secret ingredient - yoghurt. I had been wanting to make this for a long time and I knew the elder child would like some spicy, tangy dish to go with the pooris. 

In my haste to fry and click the pics, i couldn't wait to roll out better looking puris. And as we make pooris (puffed flatbreads) very rarely at home, the kids were rather impatient so I shall update the post with better pics. But taste wise there wasn’t any compromise and it was satisfying to see the kids enjoy their meal with this combo. 

The recipe for Bhandarawaale Aloo can be found here on this link. For the pooris, you can head to the recipe below:



Indori palak poori (Vegan Breakfast or snack / brunch idea)

Prep time -15 mins, roll and fry time - 15 Mins; makes - 10-12 medium sized pooris

Wholewheat flour- 1 cup
Palak (spinach) - 1 cup (packed)
Salt to taste 
Roasted cumin powder, red chilli powder - to taste.
Oil - 2 tsp to knead the dough + as  required for frying
Ginger - 1/3 inch piece (optional but recommended)
1~2 green chillies (I didn’t use)

Remove the stalks of the spinach (wash the leaves & pat dry). Blitz spinach to a smooth purée with the ginger and green chillies. 
{{note to self -  blanch, drain dry and purée the spinach next time on before adding it to the dough}}
In a large mixing bowl or flat plate, add the wholewheat flour, spices, salt, 2 tsp oil and the spinach purée. Mix well throughly for 2-3 mins without adding any additional water.
I didn’t require any additional water/ liquid , but if you are not vegan and feel the dough is too ‘floury’ or dry , you may add a few drops of milk or yoghurt to bind it. Knead to a tight dough and keep aside for 10/15 mins .
After that resting time, pinch out small equal portions of the dough for puri and keep aside.
On a countertop or rolling surface, smear some oil and also some on the pinched out dough.
Without adding any additional dry flour, roll out the dough portions into thin pooris. Make most of the pooris this way and deep fry in hot oil one by one till they puff up.
Drain and serve with any side dish or pickle of choice.
Indori poori is traditionally served with chai (spiced Indian milky tea) and some pickle.

x


13 comments:

  1. The palak pooris looks amazing dear...awesome recipe to make kids eat spinach...no kids will say no to this

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  2. A nice way of making kids eat palak..can make on Holi also as it is colourful.

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  3. Yummy pooris... when I use to make them for my kids when they were younger, didn't know that it was an Indori specialty. Just love the vibrant green colour of the pooris.

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  4. My girls love the beetroot pooris for its color, so I am sure they will be fascinated by the green ones too, and a good way to get the spinach into their tummies... looks awesome...

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  5. I loved the spinach pooris, tempting colour, taste and perfect for winters when leafy greens would be fresh. The pair of alu sabzi and pooris is simply amazing.

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  6. I do palak poori with jeera, ajwain.. But never added powders chilli r cumin.. Next time I will try like this as it sounds yummy too

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  7. Love pooris with spinach, wish i get a plate of palak puri with some sabji for my dinner tontie. Yum.

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  8. I love the pooris anytime. Look at these and they are in perfect colour.mmmmm

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  9. My family loves palak puris and make them very often. It’s one of the easiest way to feed palak to kids.

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  10. aaloo poori has to be the most popular and also most diverse combination. Going from State to State, one can find so many different ways of cooking each of them. Thank you for your recipe!

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  11. Your Palak Puris are so vibrant and calling out to me that I am tempted to make them NOW inspite of being averse to deep-frying. Alu Sabzi is always the perfect accompaniment to puris.

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  12. I often make this as it needs no accompaniment as such, children too like it. Tasty !

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  13. Palak puri looks amazing. Loved the colour. I wish I could grab one from the picture Superb share.

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Cheers
Kalyani

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