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We hope you got benefit from reading it, now let’s go back to palak-methi poori with tomato chutney recipe. You can cook palak-methi poori with tomato chutney using 25 ingredients and 30 steps. Here is how you do that.
The ingredients needed to make Palak-Methi Poori with tomato chutney:
- You need Palak Methi - Poori
- Use 1 cup spinach washed and cleaned
- Use 1/2 cup methi washed and cleaned ( optional)
- Take 2 cloves garlic peeled - 3
- Take ginger
- You need as required salt
- Prepare 2 - 3 chilies green
- Provide as required water
- Get 2 - 3 tablespoons besan
- Use 1.5 cups whole wheat flour ( approx)
- Prepare as required to fry oil
- Take tomato Chutney Ingredients for
- Use 4 tomatoes (chopped) medium sized red
- Use 1 onion ( diced) medium sized
- Prepare 1 green chili
- Prepare 1 tablespoon peanuts roasted powdered
- Take of 1 sprig curry leaves
- You need 1 teaspoon cumin seed
- Prepare 1 teaspoon mustard seeds
- Prepare 1 tablespoon oil
- Take as required salt
- You need coriander leaves chopped to garnish
- Prepare 1 pinch heenge
- Provide 1 pinch turmeric
- You need 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.
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