Palak puri, tariwale aloo, kasuri methi sukha aloo, salad & curd

Ingredients

• For palak puri-
• 2 cups wheat flour
• 1 cup palak puree
• 5-6 garlic cloves
• 3-4 green chillies
• 1-2 inch ginger
• 1 tsp turmeric powder
• 2 tsp salt
• 1 tsp white til
• 1 tsp roasted jeera
• 2-3 tsp oil for moin
• as required Oil for frying
• For tariwale aloo
• 4-5 potatoes
• 3 tomatoes
• 5-6 green chillies
• 1/2 tsp hing
• 2 tsp oil
• 2 tsp dhaniya jeera powder
• 1 tsp turmeric powder
• 1 tsp red chilly powder
• 2 tsp kashmiri red chilly powder
• 2 tsp salt
• 1/2 tsp kasuri methi powder
• 1/4 tsp aamchur powder
• 1-2 tsp jaggery (optional)
• 1 tsp mustard seed
• 1 tbsp coriander leaves
• Few ginger juliennes
• For kasuri methi sukha aloo
• 4-5 potatoes
• 1/2 tsp hing
• 2-3 tsp oil
• 4-5 green chillies
• 2-3 tsp kasuri methi powder
• 1 tsp turmeric powder
• 1 tsp red chilly powder
• 2-3 tsp dhaniya jeera powder
• 1 tsp coriander leaves
• as required Onions, tomatoes, curd and green chillies

Steps

1. Wash the palak leaves. Make a puree by grinding palak, green chillies, ginger and garlic to a smooth paste. Add water as reqd. Now take wheat flour, add the palak puree and remaining ingredients and knead a semi soft dough. Allow it to rest for 1/2 hr.
2. Boil the potatoes. Peel and chop the potatoes. Now in a kadai heat oil, add mustard seed, hing, green chillies and tomatoes. Cover and cook until soft. Add the spices, mix well. Add the potatoes. Smash some of the potatoes. Add water, jaggery. Cover and cook till all mixed well. Now add kasuri methi powder and mix again. Garnish with coriander leaves.
3. In another wok, heat oil, add hing, green chillies and dry spices. Now give a nice mix. Add the potatoes, allow it to be little crispy. Remove in a serving plate and garnish with kasuri methi powder and coriander leaves
4. To make the Puri's. Heat oil, in a kadai, make small balls and roll it and fry it.
5. Serve hot hot immediately and enjoy ❤