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Palak-Methi Poori with tomato chutney
Palak-Methi Poori with tomato chutney

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The ingredients needed to prepare Palak-Methi Poori with tomato chutney:
  1. Provide Palak Methi - Poori
  2. You need 1 cup spinach washed and cleaned
  3. Use 1/2 cup methi washed and cleaned ( optional)
  4. Get 2 cloves garlic peeled - 3
  5. Provide ginger
  6. Provide as required salt
  7. You need 2 - 3 chilies green
  8. Prepare as required water
  9. Take 2 - 3 tablespoons besan
  10. Prepare 1.5 cups whole wheat flour ( approx)
  11. Provide as required to fry oil
  12. You need tomato Chutney Ingredients for
  13. Use 4 tomatoes (chopped) medium sized red
  14. You need 1 onion ( diced) medium sized
  15. You need 1 green chili
  16. You need 1 tablespoon peanuts roasted powdered
  17. Take of 1 sprig curry leaves
  18. Prepare 1 teaspoon cumin seed
  19. You need 1 teaspoon mustard seeds
  20. Prepare 1 tablespoon oil
  21. You need as required salt
  22. Take coriander leaves chopped to garnish
  23. Provide 1 pinch heenge
  24. Get 1 pinch turmeric
  25. Prepare kashmiri chili powder generous amount of
Steps to make Palak-Methi Poori with tomato chutney:
  1. Let's get started with making dough for pooris.
  2. Boil water in a pot and add washed spinach & methi to boiling water.
  3. After 4 minutes strain the spianch and methi and add them in cold water.  Strain using colander and keep aside. 
  4. In the mixer jar, add green chilies,garlic and ginger and give it a whirl.
  5. Now in the same jar add blanched spinach and methi and give it a whirl.
  6. Open and check the consistency. We don't need fine paste but slightly coarse. 
  7. In the mixing bowl, add the spianch puree, besan, salt and mix well
  8. Now slowly add the wheat flour and start mixing.
  9. Knead it into a firm but soft dough and keep aside covered. 
  10. While the dough is resting, you can prepare the chutney
  11. Heat oil in a pan. Add heeng, mustard, cumin seeds in the oil.
  12. Once they splutter, add curry leaves
  13. Now tip in onion and green chili
  14. Let onion sweat in the oil until it turns pink.
  15. Now add turmeric and chili powder.
  16. Add chopped tomatoes and mix well.
  17. Cover the pan and let it cook on low flame.
  18. Mix in between until tomatoes turn mushy
  19. Cook until tomatoes are mushy and start leaving oil on the side
  20. They should not be completely dry. The juice of tomatoes should be there.
  21. Tip in peanut powder at this stage and cook without covering for 2 mintues.
  22. Switch off the flame and garnish with chopped coriander leaves.
  23. Now back to main business of making pooris
  24. Pinch the dough and make small balls 
  25. Heat the oil and ensure that it is hot enough
  26. Roll the dough ball using rolling pin into small circles.
  27. Slowly drop the rolled poori into hot oil and fry until the sides start turning golden.
  28. We don't want the entire poori to turn brown. Fry on both sides.
  29. Strain the extra oil and transfer the poori on a kitchen towel to get rid of extra oil.
  30. You are now ready to take a bite in the hot poori. enjoy the indulgence. 

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