Thursday, May 11, 2017

Palak Puri - Spinach Puffed Fritters

Spinach enhanced puris, deep fried and served with pickle / curd or along with hot cup of tea! These puris are irresistibly yummy and filling too.

  • 1 Bunch of Spinach Leaves
  • 2 Cups of Wheat Flour
  • 2 tbsp Semolina (Sooji)
  • 4 Green Chillies roughly crushed
  • 1 tbsp Ginger Garlic Paste
  • 1 tbsp Coriander Powder
  • 1 tsp Cumin Powder
  • 1/4th tsp Turmeric Powder
  • 1 tbsp Sesame Seeds (Til)
  • 1 tbsp Oil
  • Salt to taste 
  • Pinch of Sugar (Optional)
  • Water to Knead the Dough
  • Oil for frying the puris
  • Blanch spinach leaves (palak) in water for 5-7 minutes. Discard the water and wash the leaves under cold water to stop the cooking process.Drain excess water.
  • Blend the spinach to a fine smooth paste without adding water. (If require then add only 2-3 tbsp of water to help blending).
  • In a mixing bowl, add wheat flour and rest of the ingredients.
  • Mix all the ingredients well and start kneading the dough by adding small amount of water at a time. Knead a stiff dough.
  • Drizzle little oil over the kneaded dough. Cover and let it rest for about 15-20 minutes.
  • After resting the dough, grease the rolling board with oil & roll out puris into 3" diameter circle.
  • Roll the puris little thick and deep fry in hot oil. Fry from both sides till golden brown.
  • Transfer the puris onto an absorbent paper to drain excess oil.
  • Palak Puri - Spinach Puffed Fritters are ready.
  • Serve hot with a cup of tea or with your favourite pickle or curd.      
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