New Year! New Beginnings! New Series!
Today I am introducing a New Series "Indian Cuisines". In this series, I am going to share some of my mum's best dishes from our own kitchen. My mum's is the best cook and it will be my pleasure to share with all my readers some of her chosen dishes that she swears by in emergency.Today I will be sharing the recipe of Palak (Spinach) Patoli, a South Indian cuisine that was my Grand Ma's patent discovery to make Spinach tastier for everyone.
My Favorite Dish : Palak Patoli
Ingredients :- 250 gm Palak (Spinach)
- 125 gm Besan (Gram Flour)
- Sweekar Refined Oil (for frying)
- Salt to taste
For Chaunk (1 tbsp):
- Jeera (Cumin Seeds)
- Sarso (Black Mustard Seeds)
- Saunf (Fennel Seeds)
- Fresh Green Chillies
- Urad Dal (Black Lentils)
- Chana Dal (Bengal Gram)
- Kadi Patta (Curry Leaves)
Serves : 4
Procedure :
- Cut palak into small pieces
- Fry besan
- After besan is cool, Mix besan, palak and pinch of salt with water to make a smooth dough
- Put it aside for 5-10 mins
- Heat water till boil
- Make small balls of the dough (Step 3)
- Add balls to the boiling water for 10 mins, till the balls are soft enough (check it with piercing a fork)
- Drain the water and take out the balls
- Crush the balls to powder
- heat 2 tsp oil and add chaunk and mix till it starts popping
- Then add powder and fry till brown and aromatic
- Add coriander leaves for a
- Serve with matar paratha or rice
Hope you all like my new start. Please let me know in the comments below.