Make healthy Palak (Spinach) Pooris and Aloo Masala

Poori is generally associated with being unhealthy and lots of fat - this puts away many people who are health and weight conscious. Partly it has got to how the Poori is made. No effort is made to absorb the oil that the Poori soaks up after it is fried.

Simple hints like using a sieved (porous pan) container to drain the oil, and use of tissue paper should reduce the fat content greatly. I’m here to take health-conscious Puri eating to another level ; I’ve got Palak Poori today as your breakfast / evening snack that is not only healthy but tasty as well. Eaten with Aloo Masala, it makes a great dish to entertain your family and friends with your culinary skills.

For more snacks, chaats and Tiffin varieties, check out a collection here

Click on image for a bigger picture

To make Palak Pooris, you need:

• Palak (Spinach) - One bunch
• Wheat Flour - 2 cups
• Cumin seeds - 2 teaspoons
• Chilli Powder - 2 teaspoons
• Oil - 2 to 3 teaspoons
• Oil for frying

Utensils:

• A deep pan for frying
• A ladle
• A sieved pan to store the Pooris after frying
• About 10 kitchen tissues - to absorb the oil

Boil spinach with a little water for 5 minutes, until the palak becomes tender and soft. After boiling, grind it in a mixer to a smooth paste. Add to this - wheat flour, salt,cumin seeds, Chilli powder. Mix well and make it into a soft dough, as you would for a chapatti or a plain Puri.

Make lemon sized balls out of the dough. Deep fry in oil and store in the pan. After the oil is well drained, serve the Pooris hot with Chutney or Aloo Masala (recipe follows).

———————————-

Aloo Masala (Potato Masala)

This can go very well with Chapatis, Pooris and Rotis. If you prefer it a little less spicier, vary the masalas to suit your taste.

You’ll need:

• Half Kilogram of Potatoes (about 4 -5, depends on size and weight)
• 4 onions (medium sized)
• Ginger Garlic paste - 1 teaspoon
• Coriander Powder - 1 teaspoon
• Salt - a pinch, to taste.
• Cumin Powder, Garam Masala Powder - 1 teaspoon
• Lime Juice / Tamarind extract - 1 teaspoon

Boil Potatoes in water till it is cooked. Peel the skin and either mash it well or cut it into small, even sized cubes. Peel the onion of the skin, cut it into fine pieces. Fry the onions in a little oil. Add ginger-garlic paste, Chilli Powder, turmeric powder, cumin powder and coriander powder.

Fry for about 5 minutes and add the mashed / cubed potatoes. Add salt as required. Pour 2 cups of water and cook for 7 - 10 minutes in a pan. You should be able to finish the cooking, once the raw smell is gone and the smell of spices begin to take over. Before removing from the fire, add lime or tamarind juice and a pinch of Garam masala powder. Serve hot with the Pooris.

——————————–

For more snacks, chaats and Tiffin varieties, check out a collection here