Palak Puri

Ingredients

1. 2 cups wheat flour
2. 1/2 kg fresh spinach (palak), washed
3. 2–3 tsp clarified butter (ghee)
4. 1 tsp ginger paste
5. 1 tsp green chilli paste
6. 1 tsp cumin seeds, crushed
7. 1/2 cup plain curd
8. Salt to taste
9. Oil for deep frying

Method

1. **Preparing the spinach

   • Blanch the spinach leaves in boiling water.
   • Remove from water and grind into a smooth paste.

2. **Making the dough

   • In a bowl, mix wheat flour with palak paste.
   • Add crushed cumin seeds, curd, ghee, ginger paste, green chilli paste, and salt.
   • Mix well and knead into a soft, smooth dough using water as needed.
   • Ensure the dough is firm and tight, not watery.

3. **Resting the dough

   • Cover the dough with a wet muslin cloth.
   • Let it rest for about 10 minutes.
   • Knead once again lightly.

4. **Shaping the puris

   • Divide the dough into equal lemon-sized balls.
   • Roll each ball into a round disc of about 5-inch diameter.

5. **Frying the puris

   • Heat oil in a wok or kadai.
   • Deep fry each puri, turning sides, until puffed, golden, and crisp.

6. **Serving

   • Serve hot palak puri with curd, chilli pickle, mango chutney, or potato sabji.