Palong Shaag Bata (Spinach Chutney - Bong style)

 

         This is a dish indigenous to Bengal, the recipe of which is slowly fading away from cookbooks. 'Palong Shaag Bata' or Bengali style spinach chutney is a traditional dish and has its roots in the very heart and soul of Bengali cuisine. 

          In fact, it has been an integral part of Bengali cuisine for generations. Less common these days, it is mostly sourced only in the interiors of West Bengal and Bangladesh. Do give this dish a try by following an easy step by step pictorial recipe to prepare this amazing rustic fare. 

          Palong Shaag Bata is an age old recipe and almost a forgotten one. An extremely simple chutney, yet full of flavors, it is a far cry from all the restaurant style food. To get a pungent kick out of this chutney, some raw mustard oil can be added to the end product. It remains a homemade delicacy prepared by the older generation and not usually served in restaurants. 

       Very few ingredients are required to dish out this chutney and is sautéed in mustard oil for an authentic touch. This chutney is usually served with hot steamed rice. However, you may always try it as a spread on toast, parathas or as a dip with chips, khakhra, papad or vegetable crudités al fusion style. 

           

• 2-3 bunches of spinach leaves and tender stems, washed & drained
• 1 tbsp. mustard oil
• 1 tsp. nigella seeds
• 1 tbsp. chopped garlic
• 2-3 green chilies, slit
• salt to taste
• 1/4 tsp. turmeric powder

          Heat oil in a kadai / pan and temper with nigella seeds. Sauté for a few seconds. Then add the garlic and green chilies. Stir fry till light brown.

          Now add the chopped spinach, salt and turmeric powder. Sauté till it is dry. Keep aside to cool. 

          Then transfer the mix to a mixer jar and grind into a smooth paste without adding any water. Drizzle some raw mustard oil over it and serve with hot steamed rice. 

                           Heat oil and temper with nigella seeds. Sauté for a few seconds.

                                 Add the garlic and green chilies. Stir fry till light brown.

                                Now add the chopped spinach, salt and turmeric powder. 

                          Sauté till it is dry & keep aside to cool. Grind into a smooth paste 

                          without adding any water. 

                         Drizzle some raw mustard oil over it & serve with hot steamed rice. 

Palak Thepla (Spinach Flat Bread)

          Thepla (Flat bread) is a sumptuous breakfast. So this is my version of the very popular Gujarati style Methi Thepla. Here, I substituted with some chopped spinach leaves. So a little variation, here and there I guess, adds a punch to your palate. 

          It is an appropriate accompaniment when travelling and is also a perfect lunch box meal. It is best relished with some pickle, yoghurt and some green chilies if preferred. So check out the step by step pictorial recipe to prepare it.

          Theplas are generally flat bread made with a combination of wheat and gram flour. It is kneaded with an assortment of spices and shallow fried to perfection. 

          As greens are loaded with many nutrients, the use of it in any manner is very beneficial to our health. So get going and dish out these amazing theplas for a nice comfort breakfast or snack. 

          They can be prepared in bulk and frozen for later use. To retain its health benefits, I fried them in olive oil. 

• 1 cup atta (wheat flour)
• 1/4 cup besan (gram flour)
• salt to taste
• 1/2 tsp. turmeric powder
• 1/2 tsp. red chili powder
• 1 tsp. roasted coriander powder
• 1/2 tsp. roasted cumin powder
• 1 tbsp. ginger-green chilies paste
• 1/4 tsp. asafoetida
• 3 tbsp. yoghurt
• 2 tbsp. olive oil for kneading 
• 1 cup spinach leaves, chopped
• olive oil for shallow frying

           In a bowl knead together all the above mentioned ingredients (except oil for frying) into a tight dough with required quantity of water. Keep aside for 30 minutes.

          Knead again for 1-2 minutes and divide the dough into equal portions. Roll out each portion into a thin chapatti by dusting some Atta and stack them one over the other.

          Heat a tawa / griddle and fry the Theplas, one at a time, on both sides with a drizzle of some oil over it and around the edges. Serve hot with pickle or plain yoghurt.

                 Knead all the mentioned ingredients (except oil for frying) into a tight dough
                 with required quantity of water. Keep aside for 30 minutes.

                 Knead again for 1-2 minutes & divide dough into equal portions. Roll out 
                 each portion into a thin chapatti by dusting some Atta.

                  Heat a tawa & fry the Theplas, one at a time, on both sides with a drizzle of 
                  some oil over it & around the edges. 

                                  Serve hot with pickle or plain yoghurt.