Spinach Poori (Palak Poori)

SPINACH POORI (PALAK POORI)

S. No.	Ingredients	Qty.
1	Atta	200gms
2	Semolina	10gms
3	Salt	to taste
4	Refined oil	500ml
5	Spinach Puree	50ml

METHOD:

* Sift flour add salt, Spinach puree, semolina and water make a soft dough. Add oil to the dough in the end. Cover with moist napkin for 30 minutes.

* Divide into small individual balls.

* Using roller flatten the dough to 10cm diameter.

* Deep fry them on the oil.

* Serve with Aloo Bhaji or Chana masala.

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PALAK AUR DAHI KA KEBAB

PALAK AUR DAHI KA KEBAB

COLOUR: Green

ACCOMPANIMENT: Pickled vegetables and Mint Chutney

PORTION: 4 portions

S.NO	INGREDIENTS	QTY	Unit
1	Spinach	2	Kg
2	Oil	50	ml
3	Salt	to taste
4	Roasted Chana dal powder	100	gm
5	Hung Curd	50	gm
6	Chopped green chilli	15	gm
7	Prunes	120	gm
8	Chopped Ginger	70	gm
9	Mustard Oil	50	ml
10	Boil Potato(mashed)	50	gm

METHOD:

* Clean the Spinach, blanch it make fine thick paste in mixie.

* Heat the pan, add some oil in it sauté spinach till it become thick.

* Bring it to room temperature; add roasted channa Dal and potato in it.

* Seson with salt .make round size of patties of it, stuff with prunes, hung curd and green chili.

* Grill the spinach patties till it get cook properly, Serve hot with mint chutney.

Lasooni Palak

LASOONI PALAK

CLOUR: Green

PORTION: 4 Pt

GARNISH: Fried red chilly

S.NO	INGREDIENTS	QTY	UNIT
1	spinach	2 kg
2	oil	50 ml
3	chop garlic	100 gm
4	Chop onion	50 gm
5	Chop Tomato	To taste
6	Salt	50 ml
7	Butter	10 gm
8	Cumin powder

METHOD:

* Blanch the spinach in hot water.

*Make fine paste in grinder.

* Heat the oil, add chop garlic sauté it till golden brown in colour.

* Add Chopped onion and then chopped tomatoes, Sauté it for 5 minutes.

* Add spinach; sauté it on high flame for 5min.

* Add cumin powder .cook for another 2 minutes, add butter. * Serve hot along \with Indian bread.