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Ingredients:
- 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
Method:
- 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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