Indori Palak Puri
by bhuvanaygsr
29 Apr 2002
This recipe has been viewed 15696 times
Stuffed with finely chopped palak or spinach leaves and spices, Indori palak puri simply melts in your mouth. Palak puri is a nice way of sneaking vegetables like spinach by stuffing it in rotis or paranthas. Serve the healthy palak puri with chutney or pickle.
Indori Palak Puri recipe - How to make Indori Palak Puri
Preparation Time: Cooking Time: Total Time:
2 cups whole wheat flour (gehun ka atta)
50 gms fresh spinach (palak)
1 " piece of ginger (adrak) , grinded into paste
1 tsp cumin seeds (jeera)
1 tsp chilli powder
water as required
2 tbsp ghee or oil
ghee or oil for deep frying
1 tsp salt
Method
- Clean, wash, discard the hard stalks of the spinach and boil them with a little water until tender.
- Once tender drain the spinach well and keep aside.
- Sift together flour, salt and chili powder and rub in 2 tbsps of ghee or oil.
- Add the ginger paste, cumin and spinach and mix thoroughly, pour a little water if necessary to make a stiff dough.
- Knead the dough for 10 minutes, cover with a damp cloth and keep aside for 15 mins.
- Knead again and divide the dough into 20 balls and roll out into round disc of 4" diameter.
- Heat oil in a pan until smoking point, then reduce the heat and fry the puris
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