Saturday, 4 October 2014


Palak Puri


Spinach (Palak)           -1 cup washed and finely chopped
Wheat flour (Atta)       -2 cups
Salt                              - To taste
Chilli powder              - 1 tsp
Water                           - ( to knead the dough)
Oil                               - 1 tsp + for deep frying


Then heat a spoonful of oil in a pan and fry the palak until it is somewhat cooked. Do not drain off the water of palak that it leaves while frying.
Mix atta, chilli powder and salt. When the palak cools down add it to the atta mixture and mix start to knead it into a dough. Mix some water if you need thought Palak leaves a lot of water. Keep the dough for 5 minutes and then roll them out into 2? diameter puris and deep fry them in oil.
Palak puris are ready. I serve them in breakfast or sometimes with Paneer Sabzi but you can serve them with Sabzi aur condiments of you choice.

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