Palak (Spinach) Puri - vegetarian recipes

Palak (Spinach) Puri

December 3 2018 Manjula's kitchen 

Palak (Spinach) Puri
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(adsbygoogle = window.adsbygoogle || []).push({}); Palak Puri, Spinach Puri Palak (Spinach) Puri is a whole wheat fried bread made with many different flavors. Adding the spinach with a few spices makes the Puri very yummy and healthy. These puris can be served with any meal and add a nice green color to any menu. You can also serve them with afternoon tea or even pack them up for a lunch box meal. - 1 cup whole wheat flour - 1/­­4 cup besan (gram flour) - 2 cup spinach leaves (remove all the stems) - 1 green chili - 1/­­2 inch ginger - 1/­­2 tsp salt - 1/­­2 tsp cumin seeds - 1/­­8 tsp asafetida (hing) - 1 Tbsp oil Also need oil to fry -  Blend the spinach, ginger and green chili with about 1/­­4 cup of water, use more if needed. - In a bowl mix with whole wheat flour all the ingredient except spinach besan, cumin seeds, asafetida, salt, and oil, mix it well. - Add the spinach paste to the flour mix and form into a firm and pliable dough add water as needed. Grease your palm and knead the dough. Cover the dough and let it sit for 10 minutes or more. - Divide the dough into 12 equal parts and roll them into smooth balls. Lightly oil the surface you want to roll the puries. Roll them into about six-inch circle. - Heat at least one inch of oil in a frying pan over medium high heat. To check if oil is ready drop a small piece of dough into the oil this should come up without changing the color. - Place one puri at a time in the frying pan and press it with a skimmer. The puris should puff up slowly. Turn the puris over. Puries should be light golden color both sides. -  Take the puris out and place them on paper towels to absorb the excess oil. Repeat the process for remaining puries. Try this menu for next get together with using Palak Puri, Cabbage Kofta, Aloo Gobhi, Boondi Ka Raita, Jeera Rice. The post Palak (Spinach) Puri appeared first on Manjula's Kitchen.

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