Soya & Spinach Puris

While contemplating about weight gain over a bowl of ice cream, my friend reflected that – If the food is very very tasty, you can be sure that its  fatty. True… how true!!

The foods that make you drool are almost always fattening! Cakes, chocolate, ice cream – Uh hmm… not good for your backside! Try switching your tracks and think about savory goodies. The first thing that comes to your mind is potato chips. Slowly other deep fried items like vada, bonda, puffs follow…Sigh…

Poori is also one of the guilt treats. Harry and Bebo love these. I don’t know how to deep fry, am simply scared of handling hot oil. On second thoughts, its good that I am scared of oil. I am doing enough damage in the form of baked goodies!

These were made finally when Harry’s mother was visiting us. It has soya flour and spinach. This is as healthy as an unhealthy item can get ;-).

These colorful Palak Pooris, made with less than 5 ingredients, are my entry for the second day of Blogging Marathon.


  • Wheat Flour/Atta               :   1 cup
  • Soya Powder                         :   1/4 cup
  • Rava/Semolina                    :   1 tbsp
  • Spinach                                   :   1 cup chopped, half of a small bunch
  • Oil                                              :    to deep fry


  1. Grind soya chunks into a fine powder. Measure 1/4 cup of this and add the wheat flour and rava (if using) to it.
  2. Wash and clean the spinach leaves. Boil in a quarter cup of water for 2 minutes. Cool and blend into a puree.
  3. Add the soya, rava and wheat flours to the spinach puree and kneed to get a dough without adding any water.
  4. Divide the dough into small balls. Roll them into slightly thick circles of about 5″ diameter.
  5. Deep fry in oil and serve hot with potato masala.


The original recipe is from Nita Mehta’s book ‘Food for Children’.

The addition of rava makes the puri crisp. I didn’t use this though.

You shouldn’t rest the puri dough, since that would make it greasy (it seems).

Beetroot or pumpkin puree can be substituted for spinach to get purple or yellow puris.

Check out here to see what other fellow bloggers are doing.

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Aloo Palak

Ever started doing a dish and then half way through realized that you have run out of some ingredients? Or like in my case – the main ingredient?

The Aloo Palak you see here should have been Palak Paneer. There I was, making the Palak puree with great enthusiasm. I was looking for the paneer and there was none…hmm…happens when you make a kadai paneer the week before and forget all about it. At least I had some potatoes to substitute, else it could have ended up as Baingan Palak – that was the only other vegetable left in the refrigerator that day.

This dish may be slightly less glamorous than Palak Paneer, but it is still yummy. And more over, this is a microwave version – no sweating in front of the stove too. So here it is – Palak teaming up with Aloo instead of Paneer.


  • Potatoes : 3 medium, boiled and cubed (or 200 g  Paneer, cut into cubes )
  • Palak/Spinach : 1 bundle (400-500gm), cleaned and roughly chopped
  • Cumin seeds : 1 tsp
  • Ginger : 1/2″ piece
  • Garlic : 4-5 pods
  • Onions : 2, chopped
  • Green Chillies : 2, chopped
  • Coriander Powder : 2 tsp
  • Garam Masala : 1/4 tsp
  • Tomatoes : 2, chopped
  • Kasoori Methi :  1 tsp
  • Chilli Powder : 1.2 tsp
  • Milk  : 1/4 cup
  • Oil & Butter : 1 tbsp each

Method :

  1. Add onions, chillies, coriander powder, cumin seeds, ginger, garlic and oil to a microwave safe vessel and cook for 5 minutes.
  2. Add tomatoes, kasuri methi and chopped spinach. Mix well and microwave for 8-10 minutes.
  3. Cool and blend with 1/4 -1/2 cup water and transfer back to the microwave proof vessel.
  4. Add butter, chilli powder, salt,  potatoes(or paneer), garam masala, milk and 1/4 cup water. Mix well and microwave for 5 minutes. Serve with rice or chapathi.


Recipe adapted from Nita Mehta’s IFB Microwave cookbook.

I had to cover and cook the spinach for about 6-8 minutes for it to get cooked completely.

Planning to add half a tsp of Amchur powder next time for a tangy twist.

Sending this post to Dish it Out – Spinach and Garlic.