Palak Poori | Spinach Puri

The best thing about a palak poori is the natural green colour of these pooris.  They look so good, puffed up and decked up as if to attend a royal function, isn't it ? :D 

Pooris are not very healthy when it comes to counting calories, but I do make this once a month to keep kids happy. Palak is a great option to sneak in the poori dough, as my kids don't like spinach otherwise. I know that am not doing justice to the palak too, as some of the nutritionists may defend that the greens lose the nutrient value when fried. Anyway, not looking back on all that aspects and just want to share that we just loved the green pooris. If you would like to give this a try, go ahead and check below for full recipe.

Preparation time ~ 15 minutes

Cooking time ~ 20 minutes

Author ~ Julie 

Serves ~ 15 pooris (approx)

Ingredients

wheat flour 2 + 1/4 cup

salt 1/2 tsp

cumin seeds 1/2 tsp

veg oil 1 tbsp

oil for frying

to grind

spinach 1 small bunch

green chilli 1

ginger 1/2' piece

Watch on YouTube -

Method

• Wash and clean the spinach leaves. Boil water in a pan and add salt. Add the cleaned spinach leaves to this water. Blanch for 2–3 minutes. Remove the leaves from water and add to ice-cold water (retains green colour). Then add the leaves to a blender jar along with ginger and green chilli. Grind to a smooth paste. The spinach purée was 3/4 cup.
• In another bowl, add wheat flour(2 cups). Add salt and cumin seeds, mix well. Add the spinach purée little by little and knead to a smooth dough. Add 2 tbsp water to the jar and mix. The dough may be sticky at this point, so add the reserved 1/4 cup flour little by little. (Don't add any extra water). Finally, add the veg oil and mix. Cover and rest for 10–15 minutes.
• Pinch out small lemon size balls and dip in flour, roll in circular shaped discs. Prepare a few before frying a batch of pooris.
• Heat oil in a wok and add oil. To this, slide in the poori one by one to fry. Wait for a minute to puff up and then flip, fry both sides. Drain from oil once golden brown. Place on paper towels.
• Similarly, make and fry all the pooris. Enjoy with some potato masala.

NOTES

* You can add carom seeds too or a dash of chilly powder instead of green chilli.

* The same dough can be used to make spinach chapathis if you don't like frying.

* The aloo masala recipe is here, check this link.

RELATED POSTS
* Ragi Poori

* Poori

 

Spinach - Corn Rice | Palak Rice ~ Lunch Box Special

Its been quite a few days since I posted something here. The reason being simple, I just got pre occupied with several other things that I hardly got time to pen down the drafts and publish them. So sorry dears. Anyways wish I have this energetic feel always to keep my blog space ready to publish all posts consistently. Today's post is a simple lunch box rice that takes hardly anytime to put together. Whenever mom prepared dishes out of these greens, I used to shy away as spinach was a big 'no' to me as a child.
But as I grew up and started understanding the good health benefits of spinach, I started using spinach in my cooking. Gradually this soft corner for palak helped me to try out variation of spinach recipes which would be acceptable to all especially my kids. The elder child is particular about a few peculiar tastes and so he doesn't like spinach. However spinach in the pureed form hardly tastes anything like spinach greens when it is ground along with a few cashews and added to this rice. The ground paste of grated coconut and cashews adds the needed fat to the rice to make it soft and doesn't make the rice dry out when mixed with spinach puree. The beautiful green color of this rice makes it stand out and definitely a kiddo pleaser too. Corn adds a nice sweetness to the rice which balances the flavours of palak. These are my home grown organic batch of spinach and so I plucked them before its very mature as baby spinach and so tasted delicious. The fried raisins in the rice is purely optional but my kids love cashew or raisins in these one pot meals and so I do add them. Do give this a try and am sure all will love it !!

Preparation time ~ 20 mins

Cooking time ~ 20 mins

Author~ Julie

Serves ~ 3 

Ingredients

rice 1 cup(basmati / sona masoori)

frozen corn kernels 1/2 cup

oil 3 tbsp

raisins  1 tbsp

turmeric powder 1/4 tsp

salt to taste

to grind

palak 1/2 bunch or 1 cup chopped

grated coconut 1/4 cup

cashews 10

ginger 1 " piece

garlic 4-5 cloves

green chillies 2 broken

Method

• Soak the cashews in a bowl of water for about 20 minutes.
• Wash and chop the palak(spinach). Blanch the palak and keep aside ( how to blanch palak- In a bowl of hot water, add the spinach leaves for about 40-45 seconds till stems are wilted.Immediately drain water and add in a bowl of cold water to stop cooking process. Drain water and use).

• In a mixer jar, add the grated coconut, ginger, garlic, green chillies, cashews and blanched palak. Add a tbsp of water to grind to a smooth paste.
• In the meantime, cook the rice as per packet instructions or rice variety. Keep aside to cool.
• In a pan, heat the oil. Add in the raisins, wait till its golden brown. Drain and keep aside.In the same oil add the corn kernels. Saute the corn for about 1 minute and add the ground paste. 

• Wash the blender jar with 3 tbsp of water and add. Cook till the masala is cooked well for 2 minutes, add salt and turmeric powder. Add in the cooked rice, mix well. Adjust salt if needed. 
• Cook covered for a minute and switch off flame. Add in the raisins and mix well.Serve warm with cucumber raitha and fried fryms. Enjoy !!

NOTES

* I didn't feel the need to add chilli powder as 2 green chillies were added as paste. But if you still feel to increase the heat then feel free to do so.

* I  have used frozen corn, thawed and used. If you use fresh corn kernels,then cook and use.

* You can use frozen green peas too instead of corn kernels.

Tricolor Idlis | Carrot -Spinach Idlis ( Independence Day Special)

"Happy Independence day to all Indians !!''
How about celebrating this day by making some healthy and delicious that are naturally tri colored. Yes,you heard me right..not a drop of artificial colors. I am not a person who is fond of food colors especially when it comes to feeding kids. But then am not strongly against food colors but some how don't feel like using at home unless its an icing cake or where it becomes strongly inevitable. So,this year am celebrating independence day with tricolor idlis that are healthy and delicious. The saffron color was added with carrots which tasted sweet and the green color is given by spinach and they have no obvious taste or flavor of its own. I made these for my kids lunchboxes and they were very much happy to carry the idlis just to flaunt about the tricolor idlis. These idlis not only add the natural colors but also helps to sneak in veggies for kids who don't love greens esp spinach. You can use mint coriander leaves instead of spinach too. But am doubtful of the flavor with coriander leaves(cilantro) as I have not taste checked them. This can be made not only to mark our patriotism but also as a healthy alternative for kids lunchboxes if you are tired of the same old idlis. Enjoy!!

Preparation time ~ 20 minutes
Cooking time ~ 15 minutes
Serves ~ 8 idlis
Author ~ Julie


Ingredients
carrot 1 medium sized grated
spinach 1/2 cup chopped
idli batter 1.5 cups
salt to taste

Method

• I usually prepare the idli batter as in the following link. You can use whichever batter suits you best to make idlis. Ferment accordingly and add salt to the batter once fermented.

• Before making idlis, peel and grate the carrots. In a pan, saute the carrot with a tsp of oil with salt and then grind without adding any water or very very little batter as this may alter the consistency of the idli batter. Wash and chop the spinach, wilt it slightly with oil and then grind to a smooth paste(spinach may not need addition of water).

• Now, mix 2 ladle full idli batter to each of the pastes and make a colorful batter and reserve the white idli batter as the third batter.

• Grease your idli mould with oil if using steel ones and then pour half a tsp of batter in the mould starting with carrot then normal white idli batter and then spinach batter. If you still have space then add the white idli batter again on top in such a way so that the orange and green color batter is not hidden and is evenly distributed.

 OR 

• You may just add each color of batter in each mould and then steam cook too without mixing. But I personally feel adding all the three batter together imparts a nice colorful and flavorful idlis.

• Similarly fill in all moulds and then add enough water in the steamer and then steam cook for 12-15 minutes(it takes slightly longer than normal idlis to cook).

• Scoop out the idlis once slightly warm to touch with a spoon and serve immediately with tomato chutney / sambar / coconut chutney or any other chutneys of your choice.

NOTES
* You should adjust the consistency of the batter after mixing. If the batter is too thick then dilute with water or if its watery use minimal water to grind.
* Add salt to the carrot and spinach lightly to flavor them.
* You can even spice up the idlis lightly by adding chopped green chillies.
* You may even add a round cut black olive in the center of the mould and then add the batters so that once cooked the idlis will have a proper flag look.

Few of my tricolor recipes that you may be interested to try out-
* Tricolor Suji Cookies
* Tricolor Puttu

I made the last idlis as single ones and didn't mix up the batter, enjoy making whichever way you love them-

Cheera Thoran | Red Spinach Stir Fry

Cheera(red spinach) is highly nutritious and iron rich veggie. Local markets in Kerala have this veggie always and this makes a very healthy stir fry. I love to just mix this stir fry with some steamed rice, tastes delicious. This is a very simple stir fry and the only time taken is to clean and chop the leaves. I had this red spinach in my small kitchen garden and so totally enjoyed this veg stir fry frequently.  Do try it out if get some this fresh leaves.

Preparation time~20 minutes
Cooking time~10 minutes
Serves ~ a small bowl
Ingredients
Cheera /red spinach a bunch
shallots 4-5
green chilli 2-3 vertical sliced
turmeric powder 1/4 tsp
ghee 1tsp(optional)
coconut oil 2 tsp
mustard seeds 1/2 tsp
salt to taste
curry leaves a sprig

to coarsely grind
coconut 1/3 cup

Method

• Chop off  about 4" above the roots,if you get it with roots. That portion near the roots is hard stem and doesn't taste good in stir fry. Wash the remaining red spinach under running water 4-5 times ot till the water is clear. Drain water completely.
• Chop the leaves fine and add the sliced shallot,green chillies. Mix it with some turmeric powder.
• Heat oil in  a pan and add mustard seeds.When it splutters,add curry leaves. Transfer the chopped spinach mix,toss well.
• Cover and cook for 3 minutes. Uncover the lid,add salt at this point and mix well. Add the coarsely ground coconut mixture. Add and  cover the mix again for 5 minutes.
• Uncover the lid, add the ghee and mix well. Wait till the moisture is dried up, check salt and adjust accordingly.
• Enjoy with steamed rice.

NOTES
* Add salt only once the leaves are wilted as you may end up adding more salt once its chopped. The wilted leaves are reduced considerably.
* Adding ghee is optional,adds a nice flavor to the stir fry(my mom's tip).
* You can add 1/2 tsp chilli powder instead of green chilli too.

Spinach Thalipeeth | Spinach Savory Pancake (Step by Step Pics)

'Thalipeeth' is a popular Maharashtrian dish, its a breakfast recipe. There are different variations of this thalipeeth. Thalippeeth is usually served with thick curd or thick butter. We can call a thalipeeth a kind of savory multi grain pancake. If you are tired of making the old fashioned pancakes, then defintely give this Indian version a try. I made a spinach thalipeeth so that I could sneak in some greens. During fast,Maharashtrians add sabudana flour also to make thalipeeth. Few spices are added to make it more flavorful. This can be served as a breakfast or as a healthy snack too. If you add a dash of turmeric owder, it gives a nice color to the thalipeeth. Thalipeeth are very delicious when served with hot butter. I have adapted this recipe from you tube and from here .Though I started clicking pics soon after making and so the butter started to melt. Do give this a try and enjoy !!

Preparation time~ 20 minutes
Cooking time ~25 minutes
Serves~6 
Ingredients
wheat flour 1/2 cup
rice flour 1/4 cup
besan 1/4 cup
ragi flour 1/4 cup
urad dal flour 1/4 cup

spinach chopped 1 cup
onion 1/2 of 1 finely chopped
garlic paste 1/2 tsp
green chilli 2-3 finely chopped
coriander leaves 1/4 cup
sesame seeds 2 tsp
coriander crushed /powder 1tsp
cumin powder 1/2 tsp
chilli  powder 3/4 tsp
salt to taste
oil 2tbsp

Method

• Wash and add the spinach leaves in boiling water and remove from water immediately. Chop the wilted leaves fine. Add in the onion chopped,garlic paste, green chillies chopped.
• Add the flours in a bowl, add in the spices, salt and chopped coriander leaves. Mix it well.

• Add little water to make it a dough as the wilted leaves gives out water. Make a smooth dough. Let it rest for 5-10 minutes.
• Divide the dough in 6 equal portions.Take a plastic sheet or aluminium foil,apply a little oil(I used ziploc bag). Place a ball in the center and using wet hands spread the ball evenly with hands like we roll chapathis.With your fingers, make a hole in the center of the thalipeeth.
• Now, heat a non stick pan. Add few drops of oil and when it is hot, transfer the prepared thalipeeth. Cook covered on slow flame for 2- 3 minutes.
• Flip the other side and cook  for a minute. Similarly repeat and make the other balls, cook like the above steps.Serve on a plate hot with butter or thick yogurt or some pickle.

NOTES

* You can use jowar flour, bajra flour  to make thalipeeth.

* You can even use cabbage, methi leaves or other veggies to make thalipeeth instead of spinach.

* You can use cumin seeds instead of cumin powder.

* Because of the use of ragi flour , the thalipeeth is of dark color.

Colorful Parathas | Tricolor Parathas(Step by Step Pics) | Lunch Box Ideas

Its fall everywhere here and that's a lovely weather(which  I love the most after spring).We are blessed to have a beautiful nature all around us shading different colors on tress and plants.Every corner looks like a wall pic or a post card.Though this is the scene every year here but it doesn't create a monotony.I love the pretty shades of trees dressed in yellow,orange,red and green mostly.Today's recipe post is an inspiration from these shades.Sounds strange,right?? But this wasn't made to match the fall colors at all,believe me.However,when kids saw these parathas,their creative heads immediately coined it as 'fall parathas'.And in a way it was very true,it truly had all the prominent shades of fall season.

These parathas are made with natural colors from spinach,beetroot and carrots.I had my apprehensions about kids liking when I started making these parathas.But to my surprise,they were very much excited to have these colorful parathas not only by the colors but the taste too.The carrots and beets adds a sweet flavor to the parathas along with the spinach flavors,they complimented each other well.If the parathas were made with spinach alone or beets alone,am sure kids might have turned down.I was feeling bad as should have tried this earlier because my younger one who is a picky eater has demanded to make it more frequently.He totally loved it hot with ghee smeared on top.This can be made for kids lunch box and can be served with a simple raitha.Enjoy !!

Preparation time~ 20 mins
Cooking time~ 30 mins
Serves ~10 parathas
Ingredients
whole wheat flour 3 cups
chilly powder 3/4 tsp
garam masala 1/4 tsp
salt to taste

beetroot 1/2 of 1
carrot 2 medium sized
spinach 1/2 of a bunch
ghee/oil to smear

Watch on YouTube -

Method

• Wash,peel and cut the beets,carrots in small pieces.Keep them separately.Add the beets in a pan and add 1/4 cup water.Cook covered for 5 mins on medium flame.Switch off flame and leave to cool.Similarly boil the carrots in 1/4 cup water for 5 mins and then leave aside to cool(the water used for cooking must have used up by now).when it is cooled grind in a blender without adding any water to a smooth puree.Wash the spinach leaves and add to a pan of boiling water.Blanch the spinach leaves for 2 mins and then drain water,add the leaves to a blender without water and blend until smooth.Each cup of puree should be 1/2 cup.

• In a large bowl,take the wheat flour,add salt,chilly powder and garam masala powder.Mix well.Now separate each cup of flour in three separate bowls.To the first bowl,add beet puree little by little and knead to a smooth dough.To the second bowl,add the carrot puree and knead to a smooth dough.And to the third bowl,add the spinach puree and knead to a smooth dough(the puree may be used mostly,I had very little left overs).

• Leave the dough covered for 20 mins to rest.After 20 mins,divide all the three doughs in equal number of marble sized balls.Now take balls from each colored dough and then roll in a rope shape.Keep the three ropes close to each other and the swirl the dough(tuck the loose ends) to get a round shape(see pics).Dust with flour and then roll out using rolling pin until desired thickness(the prepared rounds are thicker than regular chapathis).An alternate method is to stick all the three balls together and then press down to form a very small discs.Dust with flour and roll out using rolling pin.I felt the second method was much easier and faster than first one(you may have to dust more flour than we usually do for making chapathis as the dough is a bit sticky with the puree)
• Now,heat a pan and transfer the prepared parathas when hot.Turn and fry all sides and drizzle oil /ghee over the top on both sides.Slide out to a plate and repeat this step till you finish making all parathas.
• Serve warm with pickle"(we had with garlic pickle) or a simple raitha !!

NOTES
*The cooked beets or carrots or spinach should be pureed without adding any water.
* The dough shouldn't be very stiff else it becomes very difficult to roll out.
* Don't make the parathas very thin and shouldn't be less than 1/8" thickness.
* These parathas can be made as three different parathas like spinach parathas,beet parathas or carrot parathas too but I have my doubts about kids tastes.
* These parathas are made by dipping in flour frequently so smearing with oil or ghee is a must other wise it becomes very dry.I smeared ghee for kids.

RELATED POSTS
* Tricolor Puttu
* Beets Dosa
* Carrot Rice

Makai Palak Curry | Spinach Corn Masala | Chapathi Curry

Spinach(Palak) is a versatile veggie that can be used as chopped,pureed or raw.However,let me confess that I was the last one to have the pureed version of spinach as a kid and as well as a grown up(esp as a hostler).In our mess invariably when palak saag was made,I would definitely skip meal or atleast this curry.They prepared the curry in an entirely different way too which didn't tickle my taste buds and that must be another good reason for hating the spinach puree.But as time passed,my tastes changed considerably or I became matured enough to understood the concept of adding greens to meals.I started experimenting with the pureed gravy and to name a few like palak paneer, aloo palak, palak chicken (don't forget to check out in case you missed) of the similar kind in the past which were a hit at home.Now,kids love the oureed version too and this curry is yet another kids friendly recipe as the corn(makai) adds a mild sweet flavor along with spinach puree,yogurt and spices.It serves perfect to serve with chapathis and hardly has any elaborate cooking,makes a quick fix curry for rotis.Try it out and enjoy !!!

Preparation time~15 minutes
Cooking time~10 mins 
Serves~5 adults

Ingredients
spinach 1 large bunch
corn kernels 1/2 cup(fresh or frozen)
onion 1 medium sized chopped fine
ginger garlic paste or finely chopped 2tsp
red chilli powder/milagu podi 3/4 tsp
coriander powder/malli podi 1tsp
cumin powder/jeeraka podi 1/2 tsp
amchur powder/dry mango powder 1/2 tsp
yogurt/curd 2tbsp
kasoori methi /dry methi leaves 1tsp
oil 1tbsp
salt to taste

Method

• Wash and chop the spinach leaves.Heat water in  a pan and add the water to the spinach to blanch them.Immediately drain water and add to blender.Blend to a smooth paste in a blender.
• Heat oil in a pan and add the ginger garlic paste/finely chopped.Saute until raw smell disappears.
• Add in chopped onion and saute.Saute until translucent.Then add the spice powders on low flame,saute and then add the thawed corn kernels.Saute the corn kernels until slightly cooked.
• Add the spinach puree and cook for a minute.Add in salt and beaten yogurt,mix well.Switch off flame.
• Serve hot with chapathis.

NOTES
* You may have to cook fresh corn kernels slightly longer than the thawed kernels.
* Don't cover the pan after you add spinach puree else you lose the bright green color.Also,don't cook the puree for long.

Chakkakuru-Cheera Thoran | Jackfruit Seed-Spinach Stir Fry

Cheera thoran (Spinach stir fry) is a healthy iron,vitamins and minerals packed stir fry.Its a simple side dish that can be served with steamed rice.Though I make this stir fry frequently but never tried adding jackfruit seeds to this until recently.The jackfruit seeds adds a nice crunch in between to the mushy thoran(stir fry).We bought a piece of fresh sweet jackfruit from store.But as a malayali,I couldn't resist the smell and the stares of the jackfruit,when I finally bought the portion and H was apprehensive about the taste and so wasn't favoring much.But to my surprise,the portion was very sweet and juicy and all had it.I and H decided to buy it again but never did I find again as the season is done.You can try this healthy stir fry with any greens.Do give this a try if you like it !!

Watch the YouTube #shorts on the making.

Preparation time~30 minutes(if using fresh jackfruit seeds)
Cooking time~ 20 minutes
Serves~4
Ingredients
jackfruit seeds/ chakkakuru 10-15(fresh or frozen)
spinach/cheera  a big bunch
garlic 2-3 pods crushed/sliced
onion 1 finely chopped small
chilly powder 1/2 tsp
turmeric powder 1/4 tsp +1/8 tsp
salt to taste
grated coconut 1/3 cup
oil  1 tbsp(preferably coconut)
mustard seeds 1/2 tsp
red dry chillies 1 or 2 broken

Method

• Wash the leaves thoroughly to remove any mud/dirt.Then pluck each leaf or go through each one to check any worm infestation or mashed leaves.Remove if any.Hold it as a bunch then,chop them.Leave in a plate.
• If you are using frozen chakkakuru(jack fruit seeds) then omit this step.You can just thaw and steam cook for 3-4 minutes and use.If using fresh ones,then remove the white thick skin.Inside you can see the brown skin of the seeds.Drop and soak them in water for half an hour.Scrape the seed to remove the brown coat as much possible.Leave any left overs and cut in quarters.Let it remain soaked till use.In a pot,add the jackfruit seeds(chakkakuru),turmeric powder(1/8tsp) and salt with 1/2 cup water.Let this come to a boil and get cooked.It may take around 10-12 minutes on medium flame(the cooking time may vary as per the dried jackfruit seeds).Drain water if any and keep ready.
• In a pan,heat oil and splutter mustard seeds.Fry the red dry chillies.Add the crushed garlic cloves,saute until raw smell disappears.Add in the finely chopped onion.Saute until translucent.Now,add the turmeric powder and chilly powder on low flame.Add in the chopped spinach leaves.Saute until it gets cooked(don't cover else the green color is lost).Add salt only when the leaves have wilted and reduced.Add in the grated coconut along with cooked jackfruit seeds.Give a quick toss and simmer for another 2 minutes.Dry out any moisture left and the stir fry is ready to be served with rice.

NOTES
* You can use any other greens other than spinach too to make this stir fry.
* You can use fresh or frozen jackfruit seeds.

Aloo Palak | Potatoes-Spinach Curry

I must admit a few things before kick starting this post.The confession is nothing other than about the greeny vegetable spinach.Although I liked this veggie in various other forms,but the pureed version was the least preferred one.Kids also had a sign of disapproval too,may be inherited gene.However,when I tried this version of the spinach things took over for something really good.I loved the taste of the gravy very much with the creamy taste of cashews and tangy flavors of tomato and yogurt.I made this curry with chapathis and so its dinner time;and no natural lighting too to click pics.Anyways,am sure all your worries regarding this green gravy comes to an end with this recipe.Kids also accepted the curry not whole heartedly but they still liked as they had potatoes in them too.Hope you try and don't just ignore by the looks of green,like I did earlier(I have already tried this 3-4 times now).

Preparation time~15 minutes
Cooking time~ 20 minutes
Recipe source :youtube video
Serves 4-5

Ingredients
palak a large bunch(1.5 cups puree)
potatoes 2 boiled & cubed
butter 1- 1.5 tbsp
tomato pulp from one tomato/4 tbsp
yogurt/curd 2tbsp
garam masala 1/2 tsp
sugar1/2 tsp
salt to taste
to grind
onion 1 medium sized
ginger 1" piece
green chillies 3-4
cashewnuts 1tbsp
cumin seeds powder 1/2 tsp

Method

• Wash,clean and chop the spinach leaves,keep aside.Puree the palak leaves until smooth,transfer to a bowl and keep ready.In the mean time,boil one tomato for 5 mins and then remove from water and remove skin.Blend to get tomato pulp,keep aside.Boil the potatoes in a pressure cooker for 2-3 whistles,wait to release pressure.Then peel skin and cube them.
• Add the ingredients under 'to grind' and blend to a smooth paste with the addition of little water.
• Heat a pan and add butter.Saute the onion paste for 4-5 minutes until it changes color and gets cooked well,dries up.
• Add the tomato pulp,cook for 2 minutes.When its done,add the beaten yogurt,mix well.
• Now add in the palak puree and add the remaining  spices;garam masala,sugar and salt to taste.
• Add half a cup of water and let it simmer for two minutes.
• Finally,add in boiled potatoes.Simmer for another minute until everything looks combined and bubbles appear at the surface.
• Enjoy your greens with chapathis or naan.

NOTES
* You can add fried potatoes in this gravy to make it richer.
* You can substitute potatoes for paneer or gobhi or koftas or other vegetables keeping the base gravy same.
* You shouldn't cover and cook greens or keep covered after cooking else the gravy color will change.You should also keep in mind not to overcook this gravy for long.

RELATED POSTS
* Palak-Paneer
* Palak Chicken

Cheesy Spinach Triangles(Step by Step Pics) | Baked Cheese Crackers (wheat flour)

Winter is at its best here and snacks are too tempting to munch these days.Many of us prefer fried snacks compared to the baked versions.But when you are health conscious,you tend to avoid frying and would opt for baked ones as they are guilt free.Though the recipe is inspired from here but it was deep fried.I opted to bake them out and use wheat flour in place of all purpose flour(maida).We totally liked the cheesy triangles with guacamole.Spinach is sneaked in well to give it a green color and to include greens esp for kids(which they otherwise wouldn't have eaten spinach).They taste similar to the tortilla chips and are very crisp.Try making this at home and enjoy with a spicy dip or a salsa !!

Ingredients
wheat flour 1 cup
fine semolina 1/2 cup
chilly powder/chilly flakes 1/2 tsp
cumin seeds 1/2 tsp
grated parmesan cheese 1/2 cup
spinach puree 3/4 cup or 1/2 bunch spinach + 1/3 cup water
baking soda 1/4 tsp
salt 1/3 tsp
oil 3 tbsp

Method

• In a bowl,add flour,semolina,chilly powder/flakes,cumin seeds,salt and baking soda.Combine well.
• Add the grated parmesan cheese and oil,mix well to get crumbly mixture.
• In a blender,add the washed spinach leaves and water 1/3 cup.Blend till smooth.The puree must be 3/4 th cup.If there is more,keep in another cup.

• Add the puree little by little to the mixture until you get a stiff firm dough.Semolina absorbs water and so wait till rest time is over.Leave to rest for 10-15 minutes.If the dough is very stiff add a little more puree to get a pliable but firm dough.
• Make 12-14 balls of the dough and  lightly dust each ball with flour and start rolling the dough in a very thin circle.
• Heat a non stick pan or tawa.When hot,transfer the rolled chapathis/discs on to the tawa.Fry both sides like you do for chapathis until you see brown spots here and there.(You can add a tsp of oil on the pan fried spinach discs to add flavor to the triangles which I haven't done)

• Place on a plate.Repeat the same step for all other balls/rolled chapathis.
• Pre heat oven to 400 degrees F and cut the discs in halves and then quarters,cut in triangles.
• Place the cut triangles in  a tray and bake in oven for 5-6 minutes.Remove from oven and flip the other side,place again in oven for 3-4 minutes.Look for slightly brown edges,the chips are ready.
• Serve with some guacamole or ranch !!

Serves ~ 4 adults

NOTES
* If you wish to deep fry them,then cut it in triangles soon after you roll them up.Deep fry in hot oil on medium heat until crisp.
* You can use all purpose flour too.
* You can use butter for added flavor instead of oil.
* You can even cut out left over chapathis and bake them up for a quick snack the same way.

For more baked and fried snack recipes,click here.

Enjoy :)

Sending this to Remya @ Remmy's Kitchen - blog anniversary give away