Hey everyone, hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, palak-methi poori with tomato chutney. It is one of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Palak-Methi Poori with tomato chutney is one of the most popular of current trending foods in the world. It’s simple, it is fast, it tastes delicious. It is appreciated by millions daily. They are fine and they look fantastic. Palak-Methi Poori with tomato chutney is something that I’ve loved my entire life.
To get started with this particular recipe, we must prepare a few ingredients. You can have palak-methi poori with tomato chutney using 25 ingredients and 30 steps. Here is how you can achieve that.
The ingredients needed to make Palak-Methi Poori with tomato chutney:
- Make ready Palak Methi - Poori
- Make ready 1 cup spinach washed and cleaned
- Take 1/2 cup methi washed and cleaned ( optional)
- Get 2 cloves garlic peeled - 3
- Make ready ginger
- Make ready as required salt
- Take 2 - 3 chilies green
- Get as required water
- Make ready 2 - 3 tablespoons besan
- Get 1.5 cups whole wheat flour ( approx)
- Prepare as required to fry oil
- Get tomato Chutney Ingredients for
- Prepare 4 tomatoes (chopped) medium sized red
- Take 1 onion ( diced) medium sized
- Take 1 green chili
- Prepare 1 tablespoon peanuts roasted powdered
- Make ready of 1 sprig curry leaves
- Get 1 teaspoon cumin seed
- Get 1 teaspoon mustard seeds
- Take 1 tablespoon oil
- Make ready as required salt
- Prepare coriander leaves chopped to garnish
- Take 1 pinch heenge
- Prepare 1 pinch turmeric
- Make ready kashmiri chili powder generous amount of
Instructions to make Palak-Methi Poori with tomato chutney:
- Let's get started with making dough for pooris.
- Boil water in a pot and add washed spinach & methi to boiling water.
- After 4 minutes strain the spianch and methi and add them in cold water. Strain using colander and keep aside.
- In the mixer jar, add green chilies,garlic and ginger and give it a whirl.
- Now in the same jar add blanched spinach and methi and give it a whirl.
- Open and check the consistency. We don't need fine paste but slightly coarse.
- In the mixing bowl, add the spianch puree, besan, salt and mix well
- Now slowly add the wheat flour and start mixing.
- Knead it into a firm but soft dough and keep aside covered.
- While the dough is resting, you can prepare the chutney
- Heat oil in a pan. Add heeng, mustard, cumin seeds in the oil.
- Once they splutter, add curry leaves
- Now tip in onion and green chili
- Let onion sweat in the oil until it turns pink.
- Now add turmeric and chili powder.
- Add chopped tomatoes and mix well.
- Cover the pan and let it cook on low flame.
- Mix in between until tomatoes turn mushy
- Cook until tomatoes are mushy and start leaving oil on the side
- They should not be completely dry. The juice of tomatoes should be there.
- Tip in peanut powder at this stage and cook without covering for 2 mintues.
- Switch off the flame and garnish with chopped coriander leaves.
- Now back to main business of making pooris
- Pinch the dough and make small balls
- Heat the oil and ensure that it is hot enough
- Roll the dough ball using rolling pin into small circles.
- Slowly drop the rolled poori into hot oil and fry until the sides start turning golden.
- We don't want the entire poori to turn brown. Fry on both sides.
- Strain the extra oil and transfer the poori on a kitchen towel to get rid of extra oil.
- You are now ready to take a bite in the hot poori. enjoy the indulgence.
So that is going to wrap this up for this special food palak-methi poori with tomato chutney recipe. Thanks so much for reading. I’m sure you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
