Potato And Spinach Sabji With Puffed Puri

Serves 4
Hands-on time 40 min
Oven time 50-55 min
Easy

This Potato and Spinach subji recipe from Chetna Makan is a twist on the restaurant classic, Saag Alu. Serve with crisp and crunchy deep-fried puris, for a delightful Sunday brunch. It’s sure to be a hit with the family.

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Ingredients: For the Potato Spinach

  • 2 tbsp sunflower oil
  • 1 tsp cumin seeds
  • ½ tsp chilli powder
  • 1 tsp salt
  • 4 potatoes, cut into 1inch cubes
  • 2 garlic cloves, finely chopped
  • 200 gms spinach leaves
  • Handful of roasted peanuts

Ingredients: For the Puri

  • 100 gms medium chapatti flour
  • 100 gms self raising flour
  • 100 ml water

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  • Jyotika Panchal
    (Tuesday, Dec 19. 2017 12:20 PM)
    I always use Elephant atta as my family prefer the fresh taste and texture when making rotis.

1

Method

01 Heat the pan and add the cumin seeds. Once they start to sizzle add the chilli, salt and the potatoes. Cover and cook for 10 minutes until they begin to soften. Add the garlic and cook for 2 minutes.

02 Then throw in the spinach leaves, cover and cook for another 5-10 minutes until the potatoes are cooked through. Slightly crush the peanuts in a pestle and mortar and sprinkle on the potatoes.

03 In a bowl mix the flours and slowly add the water until you get a soft dough. You might not need all of it so add the water slowly. Knead it for a couple of minutes, cover and leave it to rest for 15 minutes.

04 Divide the dough into 15-16 small portions. Roll each portion into small 2-3 inch circles.

05 Heat oil in a pan and slowly add the puri into the oil and fry for a minute on each side until golden.

Serve it hot with the potato and spinach sabji.

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