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Palak Puri


    • Whole wheat flour – 2 cups.
    • Fresh Spinach leaves – 1 cup
    • Coram seed(ajwani) 1 teaspoon
    • Greeted ginger 1 tablespoon
    • Chopped green chili 1 tablespoon
    • Oil for frying
    • Salt as per taste
    • Water to form dough
    • Wash palak/spinich well. Cook spnich with little water for few minutes. Let it cool and grind spinich, green chili, ginger in to fine paste.
    • Mix spnich paste, flour, coram seed and salt. Make a soft dough with sufficient water. Divide the dough into 10 lime sized balls roll them with a rolling pin flat and round.
    • Heat oil in a kadhai, fry the pooris in oil. Turn to the other side and let cook for 4-5 seconds.
    • Take care not to overcook. Remove from oil and drain well.
    • Serve hot pooris with Aloo Gobi Sabji and Raita.

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