Add a touch of green to this hot favourite -- without sacrificing on the yumminess. Chef Saransh Goila shows you how: simply make your puris with palak (spinach), and spruce up the bhaji with more vegetables. Chef Goila's healthy bonus tip: Substitute the regular potato with sweet, he says, and don't forget: this dish is always best enjoyed hot!
Ingredients
For Puris
½ cup Spinach Puree
1½ cups Wheat Flour
¼ th cup Semolina
Water to knead dough
Salt to taste
Canola Oil to fry
For Bhaji
2 cups Grean Peas
1 cup boiled Carrot (cut into small cubes)
1 cup Pumpkin (parboiled, and cut into small cubes)
1 cup Sweet Potato (parboiled, and cut into small cubes)
2 Green Chilies (chopped)
1/2 tsp Ginger (chopped)
3-4 pinch Turmeric Powder
A pinch of Hing (Asafoetida)
1 tsp Amchoor powder
2 tsp Coriander powder
½ tsp Chilli powder
1 tsp Lemon Juice
1/2tbsp Olive Oil
1 tbsp Coriander Leaves (chopped)
1/2 tsp Cumin Seeds
1/2 tsp Mustard Seeds
1 tsp Ghee
Water as required
Method:
For Puris
Mix all the ingredients (mentioned above for puris). Knead this mix to create a soft, pliable dough, and let it rest for 15 minutes. Divide the dough into small balls, then roll each ball into small puris. Deep fry these puris in canola oil. Make sure you drain the oil once you take them out of pan, and wipe that extra greasiness off.
For Bhaji
Heat olive oil in a pan, and add cumin and mustard seeds, and allow them to splutter in the oil. Then add ginger and chili to the above, and stir. Throw in some hing, then follow it up with the boiled green peas, carrots, pumpkin, sweet potatoes, salt, turmeric powder, coriander powder and chilli powder, and toss for 1 minute. Add approximately 1 ½ cups of water, and lemon juice to the above. Stir well and let the bhaji cook for 10 - 12 minutes on medium flame. Finally, sprinkle amchoor powder. Take the bhaji off the heat, put it in a bowl, and garnish with chopped coriander leaves.
Check out other vegetarian recipes here: Start with a yummy spaghetti moilee curry.
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