PREPARATION

(For Raita)

1. In a mixing bowl, add all the ingredients and mix it well.

(For Masala Palak Puri)

1. Heat 700 milliliters water in a skillet, add 200 grams spinach and stir well.

2. Bring it to a boil.

3. Now, transfer this into a blender, add 1 tablespoon ginger, 2 green chili and blend it into a smooth puree.

4. In a mixing bowl, add 300 grams whole wheat flour, blended spinach puree, 1 teaspoon salt, 1/2 teaspoon dry mango powder, 1/2 teaspoon garam masala, 15 milliliters oil and mix it well.

5. Add 45 milliliters water and knead it into a smooth soft dough.

6. Rest the dough for 30 minutes.

7. Take a ball from dough.

8. Flatten it with the help of rolling pin to make a puri.

9. Heat sufficient oil in a skillet and deep fry these till golden brown and crispy.

10. Darin it on an absorbent paper and keep aside.

(For Aloo Sabzi)

1. In a blender, add 300 grams tomato, 1/2 tablespoon ginger, 1 green chili and blend it into a smooth puree.

2. Keep aside.

3. Heat 30 milliliters oil in a skillet, add 1/2 teaspoon cumin, blended puree and stir well.

4. Cook for 5 - 7 minutes on medium heat.

5. Add 1/4 teaspoon turmeric and stir well.

6. Then, add 1 teaspoon salt, 1 teaspoon red chili, 1 teaspoon coriander powder, 1/2 teaspoon dry mango powder and mix it well.

7. Now, add 280 grams boiled potatoes and mix it well.

8. Cook for 5 - 7 minutes on medium heat.

9. Add 80 milliliters water and stir well.

10. Now, add 1/2 teaspoon garam masala and mix it well.

11. Cook for another 3 - 5 minutes on medium heat.

12. Remove it from heat.

13. Garnish with coriander.

14. Serve hot with prepared masala palak puri and raita.