Pureed or grated, the humble spinach can turn everyday bread into a scrumptious affair, as demonstrated by Simran Dhanju in two easy Indian recipes.

Palak Puri (Spinach Puri)

Ingredients:

• 2 cups wheat flour
• 10-12 spinach leaves (blanched and pureed)
• ½ tsp salt
• 1 ½ tbsp oil
• Water 1/2 cup (approx)
• Oil (for deep frying)

Method:

1. Take the wheat flour in a bowl, add salt and oil. Mix well with hands.
2. Add spinach and enough water to make a stiff dough. Knead the dough and keep aside for 10 minutes.
3. Divide dough into small balls (a bit smaller than golf balls). Press the balls and apply a little oil and roll out to make puris of 3 inch in diameter.
4. Heat sufficient oil in a deep-frying pan, and deep fry in oil until nicely puffed, turning once.
5. Drain on absorbent paper and serve hot, with curries.

Simran is a celebrated chef and a winner of multi cooking competitions; she creates visual delights artfully by merging traditional flavours.

Palak Paneer Parantha

Ingredients:

For Dough:

• 2 bunches spinach leaves
• 1 ½ cups whole wheat flour
• 1-2 green chillies, finely chopped
• ½ tsp cumin seeds
• 1 tsp coriander powder
• ½ tsp garam masala
• ½ tsp chat masala
• ½ tsp carrom seeds
• 1 ½ tsp salt to taste
• ¼ cup water approx

For Stuffing:

• 1 ½ cup paneer, grated
• 2 tbsp coriander, chopped finely
• 1-2 green chilli, finely chopped
• 1tsp Kasuri Methi
• 1 tsp salt to taste
• 4-5 tbsp oil/ghee
• ¾ cup whole wheat flour, extra for dusting

Method:

1. Firstly, blanch spinach leaves in boiling water for 2-3 minutes, drain and put in blender.
2. Add green chillies, coriander powder, cumin seeds, chat masala, garam masala and salt in the blender along with blanched spinach leaves and make spinach puree.
3. To prepare the dough, mix flour, spinach puree and carom seeds in a bowl. Gradually add water and knead to make a semi-firm dough. Make a big ball of dough, cover and rest it for 10-15 minutes.
4. Meanwhile, make the stuffing by mixing all the ingredients together.
5. After the dough has rested, divide it into 8-10 equal portions. Make balls and cover them with a cloth.
6. Now take a ball, dip it in dry flour and roll it into 4″ diameter. Take 2 heaped tablespoons of stuffing, place it in the centre of the circle and secure stuffing by bringing together all sides in the centre and sealing tightly.
7. Now, dip the ball in dry flour, press it gently with your fingers and roll it again into 6″ diameter.
8. Now heat a hot plate, put the rolled parantha on it. Wait for few seconds and turn it over with a spatula; turn it again after few seconds, spread some oil/ghee on both sides, and cook until slightly brown and crispy.
9. Serve hot with a dollop of butter, yoghurt, chutney or pickle.

Party Starters by Simran