Paalak Paneer Puris | Paalak Parathas | Flatbread using leftover Spinach Cottage Cheese Curry

My mom used to make Paalak Parathas and i loved them. My MIL suggested Paalak-Paneer Puris as my hubby loves them. So i made them and Zini too liked them. I have mixed the gujarati & punjabi versions of puris.I have tried this on friends, all of them loved these puris.

I have tried making parathas out of the same dough, they too taste good.

Recently on Lifesong's post i suggested Palak-Paneer Puris, so putting up the recipe here.

So if you want to pump up greens in your meals then give these puris/parathas a try :)

Paalak Paneer Paratha | Spinach and cottage cheese Flatbreads

 Ingredients:

Wheat flour (Depends on how much Palak-Paneer curry you have)

Oil

Salt to taste

Red Chili powder to taste

Turmeric powder

Dhania- Powder (coriander seeds powder)

Hing (Asofoetida)

Ajwain (Carom seeds)

Left-over paalak paneer (or aalu-paalak) curry

Method:

1)      Take wheat flour in a mixing bowl. Take flour in proportion to the palak-paneer subzi.

2)      Add Oil and mix well. AFter that try holding the flour in your feast, there should be some bonding in the flour.

3)      Now add salt, red chilli powder, turmeric, Dhania-Jeera Powder, hing and ajwain.

4)      Mix well.

5)      Now use Paalak-paneer sabzi to knead dough.

6)      Make it tight enough so that you can roll puris without applying flour to that.

7)      In case it has become a little softer than apply oil on belan and chakla and the dough balls to roll the puris.

8)      Fry them in hot enough oil.

9)      Take them out on tissue paper, as these puris tend to soak a lot of oil.

If you don’t want to eat fried stuff then, you can make parathas/bhakhris out of the same dough.

Tip: Crush Ajwain with your hands before adding to the dough for better aroma.

Palak Paneer Puris | Spinach and Cottage Cheese Indian Puffed bread

+techie ZM

Masala Puri / Jeera Mitha ni Puri

This one is from my mom, and it is my all time favorite.

It is oh so simple to make and tasty to eat. It is hit with almost everybody i know including Zini. These puris also make a very convenient travel food (They stay ok till 2 days), i normally make these while travelling with Zini. They are also great lunch box item. The lunch box with puri in it, always returns empty :)

And if you don't want to fry then you can make bhakhari out of it. that too tastes yummy.

Do give them a try, Kids love them :)

Ingredients:

1 Cup whole wheat flour

Salt to taste

Turmeric

Red Chilli powder - 1/2 teaspoon (you can increase or decrease this as per your taste)

Hing - 1 pinch

Dhania-Jeera Powder - 1/2 teaspoon

Ajwain - 1/2 teaspoon

Oil (for mixing) - 4 tablespoon

Water to knead the dough

Oil for frying

Method:

1) In a mixing bowl (or paraat/Kathrot) take the wheat flour.

2) Now, add salt, chilli powder, hing, dhania-jeera powder, turmeric and ajwain to it. (Crush the ajwain using your hands for better aroma).

3) Mix well. Now, make a well in the center of flour and add oil. Mix well.

4) Using water, knead a tight dough. (It should not sticky, you should be able to roll out the puris without applying extra flour to it)

Dough

5) Heat the oil in Kadai for frying.

6) Roll out small puris using your chakla belan and fry them in the oil.

Eat with Chundo, Achar, Chutney, ketchup, Tea/Coffee, milk, curry (basically anything that you can think of) or just like that :)

Masala Puri

You can also make the crispy version of these puris (They stay ok for a week!!!). For that you have to put small cuts on the rolled out puri using a knife. and then fry on a medium flame till the puris turn a little redish in colour.

If you are not keen on frying then make bhakharis out of them. Here is how to (I have added the pics of simple bhakhari - masala bhakhari will look yellow in colour- but the procedure remains same) :

1) Heat a tawa on the gas stove.

2) Roll out round bhakharis using your chakla belan(Of the same size of roti, but a little thicker than rotis)

The rolled out bhakhari

3) Now, grease the tawa with little oil.

4) Put the bhakhari on the tawa, carefully.

Bhakhri on a greased Tava

5) let it cook on one side.

6) Flip it using a spatula (Tavetho/Chaletho/Palta)

7) let it cook on the other side also.

Flipped and cooking on the other side

8) Now apply oil on both the sides of the bhakhari (you can skip this step, but it reduces the yummyness of the bhakhari)

9) roast on the tawa while pressing the bhakhari using the same spatula or a cloth (or Datto as traditionally used).

Roasting using the traditional Datto (you can use a cloth also)

10) Do this on both the sides of bhakhari.

Again you can have it with any thing you can think of...

+techie ZM