Palak Puri

  • 1 cups whole wheat flour (atta)
  • oil (tel) for frying
  • salt (namak) as per taste
  • 1 tblsp ghee or oil
  • 200 gms spinach (palak)

cooking time:

  1. Blanch the spinach leaves in boiling salted water.
  2. Remove the spinach leaves and make into a paste.
  3. Mix the palak paste in the atta, mix in salt, ghee or oil while kneading into semi-hard dough.
  4. Keep the dough covered for about 10 minutes with a muslin cloth.
  5. Divide into 16 equal sized balls and roll into disc shape.
  6. Deep fry in hot oil.
  7. Serve hot palak poori with dal or sabji.