|1.||Palak or spinach 2 small bunches|
|2.||Wheat flour 1 cup|
|3.||Roasted jeera powder 1 teaspoon|
|4.||Roasted methi powder 1/4 teaspoon|
|5.||Ajwain 1/4 teaspoon|
leaves, few sprigs
|7.||Green chili 1-2 or to taste|
|8.||Salt to taste|
|9.||Oil for deep frying|
|1.||Pick and wash the palak leaves.|
about 3 tablespoons of water.
palak when water begins to boil.
Press and mix the leaves.
Boil for about 1 minute.
Chop the palak leaves roughly to cook these faster.
the leaves to a plate.
Use the water you used for cooking palak to grind and or make the dough, as this water contains nutrients.
|5.||Grind palak, coriander leaves and chili to a fine paste.|
|6.||Mix wheat flour, jeera powder, ajwain, salt and methi powder.|
Make slightly soft dough.
If the dough becomes soft, add wheat flour and knead.
the dough with little oil.
Cover and keep aside for about 10 minutes.
|9.||Knead the dough for a few minutes.|
balls of same and desired size, from the dough, and flatten
a drop of oil on the board and on the ball.
Roll-out the ball into a slightly-thick small circle.
You can use wheat flour also for rolling the puri. Be aware, however, the oil will become dirty while frying such raw puris.
oil in a kadai.
a raw puri gently into the hot oil.
Press the puri gently when it rises up.
Flip when it puffs.
Cook till a few golden-brown spots appear on both sides.
Remove and place the poori on paper napkins.
puri or spinach poori is ready.
|TIPS||Palak Puri Recipe|
you wish to make small pooris:
- Make a ball of the same size used for making a roti
- Roll the ball into a large circle
- Place a circular steel box lid on the circle
- Press and twist the lid slightly
- Repeat the above four steps, in this tip, till you cover the entire circle
a small piece of ginger, while grinding the palak, to add a flavor to
the puris and make them more nutritious.
a teaspoon of rice flour or chiroti rava to the wheat flour, while
making the dough, to make
will not puff if the raw puri is too thin or thick.