Suvir Sarans Palak Ki Tiki Spinach And Potato Patties Recipes

PALAK KI PURI ( A PURI MADE OF FRESH SPINACH)

Palak ki Puri ( A puri made of fresh spinach) image

I made this today for dinner and all at home loved it! For one thing, its very nutritious and for another, its tasty and a nice variation from the usual white colour roti.

Provided by Charishma_Ramchanda

Categories Lunch/Snacks

Time 50m

Yield 20 serving(s)

Number Of Ingredients 6

Ingredients

450 g wheat flour (2 cups)
250 g spinach
1 small onion, chopped
6 teaspoons milk
1 1/2 teaspoons salt
oil (for deep frying)

Steps:

Clean and wash spinach.
Place in a pan with little water and onion.
Cook until tender.
Drain and grind to a paste.
Sift flour and salt in a large bowl.
Add spinach and milk to make a stiff dough.
Knead the dough well.
Divide it into 20 parts.
Roll them out into round puris of 3" (7 1/2 cms) diameter each.
Heat oil in a deep frying pan and fry 1 or 2 puris at a time.
Turn once.
Remove when both sides are cooked.
Serve hot with youghurt.

Nutrition Facts : Calories 81.6, Fat 0.5, SaturatedFat 0.1, Cholesterol 0.2, Sodium 186.3, Carbohydrate 17.2, Fiber 3.1, Sugar 0.3, Protein 3.5

SPINACH-POTATO PATTIES

Spinach-Potato Patties image

Provided by Florence Fabricant

Categories appetizer

Time 1h15m

Yield 12 large or 24 small patties

Number Of Ingredients 12

Ingredients

2 pounds red-skinned potatoes
1 1/4 pounds spinach, well rinsed
1 hot green chili, finely chopped
1/4 cup cilantro leaves, minced
1 teaspoon garam masala
1/2 teaspoon cayenne pepper
1/2 teaspoon ground black pepper
1 1/4 teaspoons salt, or to taste
Juice of 1/2 lemon
1 cup dry bread crumbs
2 to 4 tablespoons vegetable oil
Green or tamarind chutney

Steps:

Simmer potatoes in water to cover 20 to 30 minutes, until tender. Drain. Meanwhile, stem and finely chop spinach. Place in a large bowl with chili, cilantro, garam masala, cayenne, black pepper, salt and lemon juice. Add potatoes. Mix all ingredients, squeezing with your hands. There will be small chunks of potato.
Spread bread crumbs on a plate. Form spinach-potato mixture into 12 3-inch patties, using 1/2 cup of the mixture for each. Or use 1/4 cup each for 24 patties. To shape, pack mixture into a metal measuring cup, and tap out onto plate. Coat on both sides with crumbs. Arrange patties in a single layer on a baking sheet, and refrigerate at least 1 hour.
Heat 1 tablespoon oil over medium heat in a large, heavy skillet. Fry as many patties as will fit comfortably in the pan, turning once, until browned, about 4 minutes a side. Repeat with remaining patties, adding more oil as needed. Serve with chutney.

Nutrition Facts : @context http, Calories 139, UnsaturatedFat 4 grams, Carbohydrate 22 grams, Fat 4 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 0 grams, Sodium 331 milligrams, Sugar 2 grams, TransFat 0 grams

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