Palak Paneer Puri with Aloo Sabzi| Special Palak Puri|

Описание: palak paneer puri with aloo sabzi
how to make palak paneer puri
palak aur paneer ki puri
palak paneer ki puri aur aloo

PALAK PANEER PURI WITH ALOO SABZI Serves 4 to 5

Ingredients:
PALAK PANEER PURI

FOR THE DOUGH
Plain Flour – 2 cups
Vegetable oil – 2 tblsp
Salt – ½ tsp
Blanched Spinach Leaves – 1 cup

PANEER FILLING
Paneer (grated) – 75g
Nutmeg (powder) – a large pinch
Black Pepper (freshly cracked) – ¼ tsp
Coriander powder – ½ tsp
Chaat Masala powder – ½ tsp

***Vegetable Oil – for deep frying

ALOO KI SABZI
Potato/Aloo – 5 to 6 medium
Fresh Tomato paste – 1 cup
Coriander (chopped) – a handful
Green Chili - 1
Mustard oil – 3 tblsp
Black Salt and Table Salt – to taste

FOR THE TEMPERING
Panch Foron/Bengali Five Spice – ½ tsp
Hing/Asafoetida powder – a large pinch
Green Chili (chopped) – to taste

POWDERED SPICES PASTE
Coriander/Dhaniya pdr – 1 tsp
Cumin/Jeera pdr – ½ tsp
Turmeric/Haldi pdr – ½ tsp
Kashmiri Red Chili pdr – 1/3 tsp
Garam Masala pdr – 1/3 tsp
Chat Masala pdr – 1 tsp
Ginger Green Chili paste – 1 tsp

Method:
1. Wash the potato and peel them. Boil them till just done.
2. Grind the blanched spinach to a fine paste. Add a little water if required.
3. Mix the ingredients FOR THE DOUGH (except the spinach paste). Add the spinach paste and knead a soft dough. Add water if required. Oil your palm and knead finally. Cover and rest for 15 to 20 mins.
4. Mix the ingredients for the PANEER FILLING with a light hand but thoroughly. Keep aside.
5. In a bowl, add the ingredients for the POWDERED SPICES PASTE. Pour a little water and mix to a paste. Keep aside.
6. Heat mustard oil in a pan and add the ingredients FOR THE TEMPERING. Cook till fragrant. Pour in the prepared POWDERED SPICES PASTE and cook till oil separates. Pour in the tomato paste. Cook till oil separates.
7. Crush the boiled potato into chunks and add to the pan. Season with black and table salt. Pour in 2 cups of water and bring to a boil. Simmer on low for 4 minutes. Finish it with chopped coriander and green chili. Cover and rest for 2 mins at least before serving.
8. Once the dough has rested, knead lightly and divide it into equal sized balls. You should get 10 to 12 balls. Add a teaspoon of flour to the paneer filling and mix it.
9. Shape each dough ball into a bowl. Use a dusting of flour to help. Place a teaspoon of the paneer filling into bowl and pinch the edge to cover and seal the filling inside. Roll into a ball once again and flatten gently. Roll out each puri with a smearing of oil very gently. The puris should not be thin.
10. Deep fry the puris in hot oil, flipping from side to side till they puff up. Drain on absorbent paper.
11. Serve the palak paneer puris hot, with hot aloo ki sabzi.

Chapters
0:00 – About the recipe
0:22 – Prepping the Potato and Spinach
1:02 – Palak Puri Dough
2:15 – Paneer Filling
2:55 – Aloo ki Sabzi
6:27 – How to make palak paneer puri
8:10 – Serving instructions

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Let me know how it turned out in your kitchen… I would love to hear from you.

Till the next post …STAY SAFE…

Rinki Mukerjee