Indulge in a delightful culinary journey with this recipe for Crispy Aloo Palak and Methi Puri – a vibrant and flavorful Indian dish perfect for a satisfying meal or a memorable gathering. The combination of creamy spinach (palak) and subtly spiced potatoes (aloo) creates a rich and comforting base, beautifully complemented by the crispy texture and unique aroma of fenugreek leaf (methi) puris. This recipe masterfully blends the earthy flavors of spinach and potatoes with the delightful crunch of the puris, resulting in a harmonious symphony of taste and texture.
Prepare yourself for a delectable experience as we guide you through each step of creating this exquisite dish. From preparing the aromatic aloo palak to frying the perfectly golden-brown methi puris, this detailed, step-by-step guide ensures a successful and delicious outcome, even for novice cooks. Let's begin crafting this exceptional Indian culinary masterpiece!
Tools Needed
- Pan
- Mortar and pestle
- Blender
Ingredients
- Potatoes
- Spinach
- Kasuri Methi (dried fenugreek leaves)
- Cumin seeds
- Coriander seeds
- Black peppercorns
- Fennel seeds
- Dried red chilies
- Asafoetida (hing)
- Tomatoes
- Salt
- Turmeric powder
- Red chili powder
- Coriander powder
- Ghee (clarified butter)
- All-purpose flour
- Water
- Oil
- Porridge (Daliya)
- Fenugreek stems (optional)
Step-by-Step Instructions
Step 1. Prepare the Aloo Palak Gravy
- Dry roast cumin, coriander, black pepper, and fennel seeds lightly. Grind coarsely.
- Heat ghee in a pan. Add the ground masala and cook slightly. Add dried red chilies and asafoetida.
- Add chopped tomatoes and fry until mashed. Season with salt, turmeric powder, red chili powder, and coriander powder.
- Add boiled potatoes and toss well. Stir in chopped spinach.


Step 2. Make the Methi Puri Dough
- Combine all-purpose flour, salt, red chili powder, turmeric powder, and Kasuri Methi or ground fenugreek stem flour.
- Pulse grind the porridge (daliya) and soak it in water. Add the soaked porridge to the flour mixture.
- Add water and knead into a tight dough. Let it rest for 10-15 minutes.



Step 3. Fry the Puris
- Roll out the dough into small circles and fry in hot oil until golden brown and puffed up.

Step 4. Serve
- Serve the hot Puris with the Aloo Palak.

Read more: Crispy Chilli Chana Recipe: Restaurant-Style Crunchy Chickpeas
Tips
- Don't overcook the dry masala, or it will burn.
- The sourness of the tomatoes adds a nice flavor to the Aloo Palak.
- For a crispier Puri, use a tight dough. If using daliya, knead slightly looser and let it rest to absorb water.
- Don't throw away fenugreek stems; boil, grind, and use the flour for extra flavor.
Nutrition
- N/A
FAQs
1. Can I make the Aloo Palak and Methi Puri ahead of time?
Yes! The Aloo Palak can be made a day ahead and stored in the refrigerator. The puris are best made fresh, but you can fry them in batches and reheat them gently before serving.
2. What can I substitute for fresh methi leaves if I don't have them?
Dried methi leaves (kasuri methi) can be used as a substitute, but use about 1/3 the amount as fresh leaves. Their flavor is more concentrated.
Enjoy the delightful combination of flavors and textures in this satisfying and flavorful Indian meal. This Crispy Aloo Palak & Methi Puri recipe is sure to become a new family favorite, perfect for any occasion. Happy cooking!