Spinach Poori (Fluffy Fried Bread) and Spicy Aloo (Potato) Curry

Another adored way to eat greens – spinach poori with spicy potato curry! And yes, this is just at the start of the weekend indulgence – some respite to the lockdown-lite version in Singapore called for a happy meal and this sure is one for me! Top it up with some fresh salad and yogurt of your liking and you are all set to complete your relatively healthy feast!

Spinach poori

Ingredients:

  • 2 bunches of Indian spinach (if possible) / 100-150 gm
  • Salt to taste
  • 2 cups wheat flour (change as you like to gluten free or any other type of regular flour you use)
  • Oil for frying
  • 1 tsp carrom seeds (ajwaiin)
  • Water

Procedure:

  1. Wash spinach well and remove the stem. Blanch them well in boiling water and upon cooling blend in a grinder to get a smooth puree. While blending, add fennel seeds if you like
  2. Prepare the dough using wheat flour kneaded with pureed spinach, carrom seeds and a pinch of salt. Add water only if needed. Adjust flour/water as per the water content of puree.
  3. Let it rest for 15-20 min and then smoothen the dough once with oily hand
  4. Roll the small pooris (flatbread) and fry these in medium hot oil to get your perfect puffy green pooris out

Aloo curry

Ingredients:

  • 2 boiled potatoes
  • 1 big tomato
  • 2-3 garlic cloves
  • 1 tsp cumin seeds
  • 1-1.5 chopped green chili
  • 3-4 curry leaves
  • 1 tsp red chili powder
  • 1/2 tsp garam masala
  • 1 tsp turmeric powder
  • Salt to taste

Procedure:

  1. Add oil in a hot pan, followed by cumin seeds, green chili and curry leaves, followed by minced garlic
  2. Add puree of one tomato when garlic starts to turn light brown and stir well for a minute. Please note that garlic puree makes a huge difference to taste compared to the minced garlic
  3. Add red chili powder (adjust as per the required spice level), garam masala, turmeric and salt per taste
  4. Roast well after adding spices, till it starts releasing oil at the edges
  5. Add chopped boiled potato in it
  6. Stir fry for 30 sec, followed by water addition for making curry
  7. Bring the curry to a boil
  8. Mash a few pieces of potato to increase the thickness and flavouring of gravy
  9. Optional: if you like, do add a tsp of pickle to this gravy at this stage to make it more flavourful (we like to)
  10. Turn off the flame and garnish with coriander leaves before serving

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