Palak Puri
Ingredients
- Wheat Flour – 2 cups
- Spinach – 1 cup(tightly packed)
- Salt – as needed
- Water- as needed
- Chilli powder – 1 tsp
- Jeera/Cumin Powder – 1/4 tsp
- Asafoetida – a pinch
- Oil – to deep fry
Method:
- Separate the spinach leaves from the stem (tender stems can be included), wash 3-4 times and clean it.
- Heat a pan with water and add salt and asafoetida to it. Bring it to a boil. Then add the cleaned/washed spinach leaves and let it cook for 3-5 mins.
- Drain the excess water and keep it aside. Do not waste it. Grind the cooked spinach leaves in a mixer into a smooth puree.
- Take wheat flour, spinach puree, salt (remember we have added some salt while cooking spinach), chilli powder and jeera powder in a bowl and mix well
- Knead it into a soft dough adding enough water ( Use the water drained from the cooked spinach) Pinch a small sized ball and roll it into a small circle.
- Meanwhile heat a pan with oil enough to deep fry. Drop the rolled poori in hot oil and fry it evenly on both sides.Drain in paper towels
Tips:
- While cooking spinach add very less water. Bring it to a boil and then add the spinach leaves.
- You can add ginger garlic paste along with the other ingredients while kneading the dough.
- You can skip chilli powder and grind 1 or 2 green chillies along with the cooked spinach.