How to make Baked Methi And Palak Puri Recipe - Mixed flour, fenugreek leaves and spinach kneaded together, rolled into puris and baked.

This recipe is from FoodFood TV channel & has featured on Turban Tadka.

Main Ingredients : Fenugreek leaves (methi) (मेथी), Spinach leaves (palak) (पालक के पत्ते )

Cuisine : Punjabi

Course : Breads

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Baked Methi And Palak Puri

Punjabi food is wholesome and full of rustic flavour. The custom of cooking in community ovens or tandoors prevails in rural pockets even today. The cuisine is characterised by a profusion of dairy products in the form of malai, paneer and dahi. The dals are a speciality of this type of cuisine, made of whole pulses like black gram, green gram and Bengal gram.  They are cooked on slow fire, often simmered for hours till they turn creamy and then flavoured with spices and rounded off with malai for that rich finish. The food is simply delicious.
The most unique thing about cooking in a tandoor is the smoky flavour that the food gets making it tastier. Moreover it is a healthy way of cooking since minimum fat is required and the food generally gets cooked in its own juices thus retaining its natural flavours. Besides it is not only easy to digest, it is also very hygienic.  In conclusion one can safely say that it is through tandoori cooking that Indian cuisine first got globally acknowledged.

For more recipes related to Baked Methi And Palak Puri checkout Methi Missi Roti , Methi Parantha , Methi aur Mooli ka Parantha , Methi Thepla . You can also find more Breads recipes like Nachani Puri, Rajasthani Bati, Gur Mawa Roti, Rajgira Puri. Or try out these recipes from Punjabi Cuisine like Gud aur Saunth Ke Goley, Angoori Paneer Tikka , Methi Corn Malai, Stuffed Bhuna Masala Kabab.

Baked Methi And Palak Puri Recipe Card

Baked Methi And Palak Puri
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Prep Time : 11-15 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Medium

Ingredients for Baked Methi And Palak Puri

  • Fenugreek leaves (methi) finely chopped 1/2 cup

  • Spinach leaves (palak) finely chopped 1 cup

  • Turmeric powder 1/4 teaspoon

  • Salt to taste

  • Jowar flour 1/2 cup

  • millet (jawar) flour 1/2 cup

  • Whole wheat flour (atta) 1/2 cup +

  • Ginger-green chilli paste 1 tablespoon

  • Red chilli powder 1/2 teaspoon

  • Yogurt 1/2 cup

Method

Step 1

Preheat the oven at 180° C. Mix together palak, methi, turmeric powder, salt in a bowl and mix well.

Step 2

Squeeze out the excess water and place the mixture in another bowl.

Step 3

Add jowar flour, bajra flour, wheat flour, ginger-green chilli paste, red chilli powder, yogurt and mix well.

Step 4

Add hot water as required and knead into a dough.

Step 5

Divide dough into equal portions and roll into balls. Dust each ball with dry flour and roll into a puri.

Step 6

Place the puris on a baking tray and bake in the preheated oven for 5-6 minutes. Arrange the puris on a serving plate and serve.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.

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