Very healthy, tasty, kid-friendly and lunch-box suitable.
Can be enjoyed sprinkled with some idli podi. Simplicity at its best!
Ingredients
3 cups wheat flour
1 ts coarsely ground black pepper (optional)
Salt to taste
1 tbsp oil for coating the wheat dough
Enough oil for frying
For palak puree
1 packet / 3 cups loosely packed spinach leaves (washed)
1 ts jeera
3 green chillies
1 small garlic (optional)
Preparation
Add half cup of water in a sauce pan along with spinach leaves, jeera, green chillies and garlic. Cook until spinach wilts down. Allow the mixture to cool. Then grind them smooth in a mixer.
Add the puree to the wheat flour along with coarsely ground black pepper, and salt. Knead them to a smooth dough. Coat the dough with little oil.
Take a medium sized dough ball. Roll them flat with medium thickness. Use a small container lid to cut out uniform sized puris from the dough. Spread the cut puris on a dry cloth or a wide plate. Repeat the process with the remaining dough.
Deep-fry the puris in hot oil.
Can be enjoyed sprinkled with some idli podi. Simplicity at its best!
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| Palak puri sprinkled with roasted chana dal idli podi |
3 cups wheat flour
1 ts coarsely ground black pepper (optional)
Salt to taste
1 tbsp oil for coating the wheat dough
Enough oil for frying
For palak puree
1 ts jeera
3 green chillies
1 small garlic (optional)
Preparation
Add half cup of water in a sauce pan along with spinach leaves, jeera, green chillies and garlic. Cook until spinach wilts down. Allow the mixture to cool. Then grind them smooth in a mixer.
Add the puree to the wheat flour along with coarsely ground black pepper, and salt. Knead them to a smooth dough. Coat the dough with little oil.
Take a medium sized dough ball. Roll them flat with medium thickness. Use a small container lid to cut out uniform sized puris from the dough. Spread the cut puris on a dry cloth or a wide plate. Repeat the process with the remaining dough.
Deep-fry the puris in hot oil.
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