PALAK PURI

PALAK PURI

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INGREDIENTS

2 cups wheat flour
1/2 kg fresh spinach (washed)
2-3 tsp clarified butter or ghee
1 tsp ginger paste
1 tsp green chili paste
1 tsp cumin seed (crushed)
1/2 cup plain curd
Salt to taste
Oil for deep frying

INSTRUCTIONS

• Blanch the spinach leaves in boiling water.
• Remove the spinach leaves from the water and make it into a paste.
• Mix the palak paste with wheat flour and add crushed cumin seeds, plain curd, ghee, ginger- green chilli paste and salt.
• Make a soft smooth dough by mixing all the ingredients and some water as per requirement. Make sure that the dough is firm and tight & not too watery. Otherwise it will be difficult to roll out puris.
• Keep the dough covered for about 10 minutes with a wet muslin cloth.
• Knead the dough again for a minute and then divide the dough into equal sized lemon balls and roll them each in a flat round disc of 5 inch diameter.
• Heat the oil in a wok or kadai and fry each of the puris on both sides till golden and crisp.
• Serve hot palak puri with curd, chilli pickle or potato sabji.

Source: http://www.indianfoodforever.com/holiday-recipes/diwali/palak- puri.html
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