Palak and Pudina Purees (Spinach and mint fried flatbread)

Spinach and mint combination makes this dish a great combination of flavours , nutrition and texture. Very easy to prepare , like almost all of my recipes . Spinach and mint leaves are pureed made into a dough, rolled in a flat bread (known as purees) and deep fried. A great way to make fussy kids eat Spinach. Sharing my style of preparing . Hope you all enjoy it. 

INGREDIENTS 

Spinach 1 bunch

Wheat flour 2 Bowls (medium sized)

Gram flour (Besan)  1/2 bowl (You can omit if you wish to) Gives a nice texture and crispiness to the purees.

Ajwain seeds (Owa) 1/2 tsp (I always add ajwain alongwith gramflour as it helps in digestion . Gram flour is heavy to digest)

Red chilli powder 2 tsp

Salt to taste 

Oil for deep frying .

1 to 2 tsp Mint chutney  (Click here for recipe) 

METHOD :

1. Wash and Finely chop the spinach leaves .

2. Steam them for around 5 mins WITHOUT adding any water.

3. Let them cool .

4. In a mixer, make a fine puree of these spinach leaves. Add very little water only if required .

5. In a bowl, mix the spinach puree, wheat flour, gram flour, Mint chutney, red chilli powder, salt to taste and ajwain seeds. 

6. Adding water only if required make a stiff dough of this mixture. (It should be stiffer than the chapati/roti dough)

7. Let the dough rest for at least 15 mins.

8. Roll out small rounds of 3 to 4 inches diameter. (Not very thin else the purees will not puff up. around 2 mm thickness)

9. Heat Oil for deep frying in a kadai/wok. 

10. Once the oil is hot, Deep fry the purees one by one on medium flame till they puff up .

11. While frying , press the purees lightly with the spoon/strainer so they puff up fast.

12. Drain on an absorbent paper. Serve hot with Ketchup or Coconut Chutney (Click here for recipe)

TIP : The diet conscious can roll out small chapatis/rotis using the same dough and simply roast them with a little ghee on a tawa or skillet. This will taste equally good.