Garden Mains · Indian
Palak Puri with Chana Masala
Spinach-green puris puff dramatically in hot oil and arrive soft inside with a crisp, blistered shell. They are made for tearing and dunking into a tangy, tomato-rich chana masala, with pickled onions and lemon on the side.
Test kitchen note: Roll the puris evenly and press each gently with a slotted spoon as it fries; even pressure is what makes them balloon.
Method 7 steps
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Mix the flour, carom seeds and 1/2 teaspoon salt with the spinach puree and 1 tablespoon oil, adding water a spoonful at a time, to make a stiff dough. Rest 20 minutes.
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Heat 2 tablespoons oil in a pot and cook the chopped onion for 8 minutes until golden. Add the ginger-garlic paste for 1 minute.
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Add the tomato puree and spice blend and cook 6 minutes until the oil separates.
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Stir in the chickpeas and 1 cup water, simmer 12 minutes, then mash a few chickpeas to thicken. Season and add cilantro.
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Divide the dough into 12 balls and roll each into a 4-inch circle.
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Heat the frying oil to 375F and fry the puris one at a time, pressing gently until puffed, about 30 seconds per side. Drain on paper towels.
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Serve the hot puris with the chana masala, pickled red onion and lemon wedges.
That is the whole pie. Enjoy every slice.
Pairs well with
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