Saturday, 6 October 2012

Palak Poori

palak poori

This is a simple yet healthy and tasty recipe. You can enjoy palak poori with potato curry or even with pickle. I usually prepare palak ki poori on festive occasions like diwali.
Recipe of palak poori/palak ki puri
1 1/2 cups atta (whole wheat flour)
20 palak (spinach) leaves
Salt to taste
1 tbsp oil + for deep frying
How to prepare palak poori
1. Blanch the palak leaves in boiling water for 2 minutes. Puree the palak leaves.
2. In a bowl, take atta. Add palak puree, salt and 1 tbsp oil. Knead into stiff dough. Cover the dough and allow to rest for 10 minutes.
3. To prepare palak ki poori, pinch a small ball or peda out of the dough and roll on an oiled surface, into 4 inch round puri.
4. Heat oil in a kadhai/wok. Deep fry palak poori on medium heat. Drain on an absorbent paper. Similarly make rest of the palak poori with remaining dough.

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