Indian Recipes
| By Kiddie's Corner Recipes |
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Ingredients
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| For palak puri- |
| 1 |
Wheat flour |
2 cups |
| 2 |
Spinach, boiled and pureed |
1/2 cup |
| 3 |
Salt |
to taste |
| 4 |
Oil |
for frying |
| For aloo subzi- |
| 5 |
Potatoes, boiled and cut into small cubes |
2 |
| 6 |
Tomatoes, finely chopped |
2 |
| 7 |
Asafetida [heeng] |
a pinch |
| 8 |
Ginger, grated |
1/2 teaspoon |
| 9 |
Cumin seeds |
1/4 teaspoon |
| 10 |
Turmeric powder |
1/4 teaspoon |
| 11 |
Salt |
to taste |
| 12 |
Coriander powder |
1 teaspoon |
| 13 |
Oil or ghee |
1 tablespoon |
| Method |
For aloo subzi- Heat oil or ghee in a pressure cooker over medium-high heat, add
cumin and heeng and let it splutter, now add tomatoes and salt, cover
and cook over low heat, until tender, now add turmeric powder,
coriander powder and 1/4 cup of water and cook until oil comes out on
the surface. Now add potatoes and enough to make a gravy, cover and
cook for 2-3 whistles. Turn off the heat and let it open. Add chopped
coriander and stir.
For palak puri-Combine together the flour, palak puree, salt and water [ if needed], and
knead to a soft dough. Make several small balls out of the dough, roll it
and fry in hot oil until brown. Serve with aloo subzi and enjoy.
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| Servings -8-10 |
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| Introduction
of the dish |
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Potatoes, every kids favorite, and if you pair it up with healthy food it becomes ideal for kids.Palak puri with aloo subzi is one of them.
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| Served
With... |
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Ketchup or achaar |
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