Tag Archive | palak

Methi Palak Pakora

Methi Palak Pakora | Fenugreek Leaves & Spinach Fritters

 With the added touch of Fresh Green Garlic and Leftover Rice

 

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My ventures on methi recipes continues. As I mentioned in my previous post that during the summer season I love to grow lots of methi (fenugreek leaves) and Fresh Green Garlic there’s nothing better than enjoying fresh methi and green garlic in any of your favorite dishes.  Yes, methi does require some hard work, plucking the leaves, chopping, washing and finally properly drying the methi, but the end result is always yummy !

 

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Methi Palak Pakora is one of those yummy Indian snacks that are an absolute must try. The combination of Methi (fenugreek leaves), Palak (spinach) and fresh Green Garlic is to good and to health. This delicious Indian snack is made with fresh methi, spinach leaves & green garlic chopped, combined into gram flour (besan) mixed with spices and deep fried til nice any crispy and golden brown. My secret ingredient in this whole recipe is leftover rice. Yes, I combined some of my leftover rice to bind everything together with the besan (gram flour) and give it that nice crispness.  Absolutely scrumptious ! 🙂

 

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Pakoras are an all time favorite during tea time or special gathering or also best enjoyed in the monsoon season. I’m not always kin on deep frying my food, but I still love to indulge into my favorite pakoras. Pakoras or also known as Pakoda can be made in many different variations using different vegetables, different spices, different green leafs, but the most common ingredient in Pakora is Besan (gram flour) this is the main binding agent to help them form their shape and texture. Pakoras are very easy and quick to prepare and are always favorite to please any kind of crowd.

These delicious pakoras can be enjoyed with sauces like ketchup or Maggi hot and sweet sauce or add a side of your favorite Green Coriander Chutney, Mint Coriander Chutney or Mumbai style Green Chutney.

 

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Methi Palak Pakora

Prep Time: 20 minutes

Cook Time: 15 minutes

Total Time: 35 minutes

Serving Size: 4-5

Methi Palak Pakora

Methi Palak Pakora is one of those yummy Indian snacks that are an absolute must try. Absolutely scrumptious!

Ingredients

  • Methi leaves (fenugreek leaves) – ½ cup tightly packed; finely chopped
  • Spinach (palak) – ½ cup tightly packed; finely chopped
  • Green Garlic – 3 tbsp. – finely chopped
  • Besan/ Gram flour – ½ cup
  • Left over Rice – ½ cup
  • Ginger- 1 tbsp. – grated
  • Green chili paste – 1 tbsp.
  • Baking powder – 1 generous pinch
  • Red chili powder – ½ tsp.
  • Turmeric (haldi) – ½ tsp.
  • Ajwain (Carom Seeds) – 1 tsp.
  • Black Pepper – 1 tsp.
  • Salt to taste
  • Oil – 1 tbsp.
  • Oil – To deep fry

Instructions

  • In a large mixing bowl, mix all the ingredients including 1 tbsp. Oil. Add water gradually and make a thick batter. **Should not be too thin or runny**
  • Heat oil in a kadai enough to deep fry and when the oil is hot, with your hands or small spoon, drop about a tablespoon amount of batter to oil. Depending on the amount of oil in kadai you can fill it with at least 5-8 pakoras at a time.
  • Cook on medium heat on both sides until golden in color. Remove onto a paper towel.
  • Serve hot with your favorite chutney or sauce.
  • Notes

    Leftover rice is optional but can be substituted with rice flour same quantity.

    Baking Powder helps the inside cook and makes them nice and puffy.

    Make sure batter is not to thin and runny or very thick. Should be just right to handle and drop into hot oil.

    http://myfoodforthesoul.com/methi-palak-pakora/

     

    If your looking to make great snack recipes be sure to check out these:

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    Share you thoughts and feedback!

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    Aloo Palak Paratha with Cheese

     

     

     Potato Spinach Paratha with Cheese | How to make Aloo Palak Paratha with Cheese

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    Aloo Palak Paratha with Cheese is a simple, easy, flavorful paratha that’s made with mashed up potatoes, finely cut blanched Spinach, four blend cheese, spices all kneaded into the dough to make soft, fluffy parathas.

    Normally, a lot of the parathas that we see are stuffed with different mixtures, made in different variations and different fillings. A lot of people have their own version, taste and flavors of parathas that they make. This recipe that I’m bringing to you is something I created and whip together and has been tasted and tested …….and received full marks !

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    I particularly don’t like to follow any recipe to the “T” or measurements …I’m more of an eye baller. Some people like spicy food and some are more health conscious …so I believe that go with what suits you with your liking and your taste. My family enjoys eating tasty, delicious, flavorful, but not to spicy food …..we think that spices shouldn’t over power the dish the actual taste of vegetables/dhal should still be noticeable.

    I enjoy making some of the old fashion traditional parathas that have been made for years like paneer paratha, aloo paratha, gobi paratha, mooli paratha. Sometimes I like to add a twist to them, a different mixture, a different flavor, different vegetables. Instead of stuffing them always I like to incorporate everything into the flour, so it doesn’t feel like I’m eating roti and subzi (curry).

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    Aloo Palak Paratha with Cheese goes well with plain yogurt, green coriander chutney, mango pickle (methia keri), sweet mango pickle (gor keri), cucumber raita or enjoy it as is. This is a great breakfast, lunch or tiffin idea. These can be made for picnics, brunch, long travel trips.

    Here are some other delicious parathas that you may want to also check out: Bhaji Paratha, Broccoli Tofu Paratha, Methi Palak Thepla, Bhatura and Jowar Rotla – Gluten-Free Indian Flat bread,  Roti-Indian Flat bread.

     

    Aloo Palak Paratha with Cheese

    Prep Time: 30 minutes

    Cook Time: 30 minutes

    Total Time: 1 hour

    Serving Size: 4-5

    Aloo Palak Paratha with Cheese

    A simple, easy and quick breakfast, lunch, brunch, picnic or tiffin idea. "Aloo Palak Paratha with Cheese" Serve with your favorite choice of yogurt, achar, chutney.

    Ingredients

    • 3 cups – Spinach roughly chopped, blanched and drained
    • 2 medium - aloo/potatoes, boiled, peeled and mashed.
    • 1 medium – red onion finely chopped
    • 2 1/2 cups - whole wheat flour
    • 1 tsp. – crushed cumin (grind in a coffee grinder, should be rough not powdery)
    • ½ tsp. - red chili powder
    • ¼ tsp. - turmeric powder
    • 1 tbsp. – Paratha masala ( I used MDH brand)
    • 1 tsp. – green chili paste
    • 1 tsp. - sugar
    • 1/2 cup - your choice of cheese ( I used 4 blend cheese)
    • 1 tbsp. - yogurt
    • 1 tbsp. - oil
    • Salt to taste
    • Oil or ghee as required for frying the parathas

    Instructions

  • Roughly chop the palak/spinach leaves and rinse. Boil about 1 ½ cup of water, once it comes to gentle boil blanch spinach/palak for about 5 minutes. Drain water rinse in cold water and keep aside.
  • Pressure cook or boil potatoes till cooked. While potatoes are still warm, peel and mash completely. Keep aside.
  • Into a large mix bowl add in whole wheat flour, red chili powder, turmeric powder, paratha masala, sugar, crushed jeera, green chili paste, salt to taste, onion, yogurt and oil and mix together well. Then add in cheese, blanched spinach and mashed potatoes and knead dough. ***if water is needed add in about 1 tbsp. first and knead dough. Dough should not be very soft, knead till smooth dough is formed ***
  • Once dough is kneaded apply a little bit oil on the palms of your hand and rub all over kneaded dough. Cover and let it rest for 10 minutes.
  • Make medium sized tennis balls from the dough and roll into round parathas.
  • Fry the Aloo Palak Paratha on a hot tava with a few teaspoons of oil pressing around the edges till brown spots appears on both sides and they are cooked.
  • Serve Aloo Palak Paratha hot with pickle, yogurt or chutney.
  • Notes

    When using yogurt and spinach, you may not need to add much since water is also released from spinach and yogurt.

    sugar is optional

    I made my dough in stand mixer. If you have a machine that kneads dough then use that ...it's faster and easier.

    http://myfoodforthesoul.com/aloo-palak-paratha-with-cheese/

     

     

     

     

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    Methi Palak Thepla

     

    Methi Palak Thepla

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    Methi Palak Thepla is a Gujarati Flatbread also known as Dhebra or Methi Palak na Thepla. It’s made with Methi (fenugreek leaves), Palak (spinach), Whole Wheat flour and spices for flavoring.  It’s a healthy and good snack especially for the little ones who are not a big fan of green leafy vegetables.

    I like to use methi and spinach in a lot of my dishes. It’s important to include green leafy vegetables in your regular diet. So, I always have fresh Spinach in my fridge and whenever I buy a big bunch of Methi …I pluck the leaves from the stem, finely chop and wash it thoroughly and place it in large tray/dish and let the water dry out and then store it in an air tight container of zip lock bag and freeze it for later use.

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    This Gujarati flat bread snack can be made in many different varieties …..and every household has their own version of making them. Plain, Methi and Dudhi ( Green Squash) Theplas are an all time favorite in my household. I grew up always having it around…my mom and grandmother would make a huge stack of them and store them in an air tight container (roti dheba) so we would always have a healthy snack on hand.

    My husband likes to eat these Methi Palak Thepla for breakfast so, I spread lightly some Coriander Chutney or any Achar (pickle) and roll it up for him. I also lightly spread jam and roll them up for my kids as a lunch box idea. There is endless ways to enjoy Methi Palak Thepla …some like it with their Tea or Achar or it also goes well with raita or plain yogurt.

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    If you enjoy eating Spinach or Mehti then be sure to check out these recipes for flatbread/Smoothies: Broccoli Tofu Paratha,  Spinach Tomato Omelette (Eggless), Spinach & Arugula Smoothie, Green Deluxe Smoothie.

     

     Step by Step Pictures to make Methi Palak Thepla:

     

    1. Into a bowl add in all of the ingredients (except the oil for frying) wheat flour, red chili powder, turmeric powder, garlic powder, sesame seed, sugar, yogurt, methi leaves, palak, salt and oil. ( In the picture below I’m using my Kitchen aid Stand Mixer bowl, but this can be done in a regular large bowl).

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    2. Mix all ingredients so its will incorporated into the flour. Add little water at a time and knead into semi soft dough once done apply a little oil to the palm of you hands and spread all over the dough. **It should not be too hard or too soft and sticky**. Cover it and keep it aside for only 10 minutes. Do not let it rest for more than 10 mins. If so methi leaves and spinach will starts releasing water which will make the dough soft and sticky.

     

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    3. After, 10 mins knead the dough once more and divided the dough into approx. 12-13 tennis size balls and flatten them in between your palms.

    Now start rolling the Methi Palak Thepla. Take flatten ball, dust it into dry flour. Roll it into approx. 5-6 inch diameter circle using rolling pin on a rolling board. **roll it out thin**

     

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    4. Heat the tawa or non- stick pan on medium-high heat for shallow frying thepla. ***Tawa should not be smoking hot***

    Once Tawa is hot place rolled thepla on it and let it cook for 30-40 seconds or till you see a few bubbles on the top.  With the help of spatula flip it. Drizzle some oil and spread it evenly on it and let it cook for 30-40 seconds.

    Flip the thepla again. Press it lightly with spatula starting at the edges then into the center. Also apply some more oil on top side and flip and cook again by pressing. Cook till both sides are properly cooked.

     

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    5. Once both sides are cooked, remove thepla onto a plate *** place paper towel on the bottom of the plate so it will absorb the water from the steam and avoid the theplas from getting soggy.

    Repeat the process with the rest of the flatten balls. Once all the theplas are cooked them rest for 10 mins. before transferring them into an air tight container.

     

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    6. Serve with your choice of plain yogurt or achar (pickle).

     

    Methi Palak Thepla

    Prep Time: 30 minutes

    Cook Time: 30 minutes

    Total Time: 1 hour

    Yield: 12-13

    Ingredients

    • Whole wheat flour (Chapati atta) - 1 ½ cups + some more for dusting
    • Red chili powder - 1 teaspoon
    • Garlic powder - 1 teaspoon
    • Turmeric powder - ¼ teaspoon
    • Sesame seed - ½ teaspoon, optional
    • Yogurt – 2 tbsp (plain)
    • Sugar 1 teaspoon, optional
    • Salt - to taste
    • Fenugreek leaves (Methi leaves) - ¾ cup, plucked, finely chopped, washed
    • Spinach (Palak) – 1 cup, finely chopped and washed
    • Oil - 3 tablespoons + more for frying the theplas
    • Warm water - little less than ½ cup ** Please see Notes**

    Instructions

  • Into a bowl add in all of the ingredients (except the oil for frying) wheat flour, red chili powder, turmeric powder, garlic powder, sesame seed, sugar, yogurt, methi leaves, palak, salt and oil. ( In the picture below I'm using my Kitchen aid Stand Mixer bowl, but this can be done in a regular large bowl).
  • Mix all ingredients so its will incorporated into the flour. Add little water at a time and knead into semi soft dough once done apply a little oil to the palm of you hands and spread all over the dough. **It should not be too hard or too soft and sticky**. Cover it and keep it aside for only 10 minutes. Do not let it rest for more than 10 mins. If so methi leaves and spinach will starts releasing water which will make the dough soft and sticky.
  • After, 10 mins knead the dough once more and divided the dough into approx. 12-13 tennis size balls and flatten them in between your palms.
  • Now start rolling the Methi Palak Thepla. Take flatten ball, dust it into dry flour. Roll it into approx. 5-6 inch diameter circle using rolling pin on a rolling board. **roll it out thin**
  • Heat the tawa or non- stick pan on medium-high heat for shallow frying thepla. ***Tawa should not be smoking hot***
  • Once Tawa is hot place rolled thepla on it and let it cook for 30-40 seconds or till you see a few bubbles on the top. With the help of spatula flip it. Drizzle some oil and spread it evenly on it and let it cook for 30-40 seconds.
  • Flip the thepla again. Press it lightly with spatula starting at the edges then into the center. Also apply some more oil on top side and flip and cook again by pressing. Cook till both sides are properly cooked.
  • Once both sides are cooked, remove thepla onto a plate *** place paper towel on the bottom of the plate so it will absorb the water from the steam and avoid the theplas from getting soggy.
  • Repeat the process with the rest of the flatten balls. Once all the theplas are cooked them rest for 10 mins. before transferring them into a air tight container.
  • Serve with your choice of plain yogurt or achar (pickle).
  • Notes

    Spinach and Fenugreek leaves release a lot of water so when kneading the dough add very little water at a time …about 1-2 tbsp at a time.

    Make sure the tawa is not smoking hot, this will burn the theplas.

    Store in air tight container and keep at room temperature. Shelf life of thepla is about 5-6 days.

    When shallow frying the theplas, it will get really smoky so it’s best to either turn on the exhaust fan or open up your windows. The house will start to smell oily.

    http://myfoodforthesoul.com/methi-palak-thepla/

     

    Methi Palak Theplas are a great idea tiffin idea when travelling  ….. accompanied with some sweet mango pickle (gor keri) or nice spicy mango pickle.

     

    Yum