Ingredients
- 2 cup Wheat Flour
- 1/2 kg Fresh Spinach
- 2-3 tsp Clarified Butter
- 1 tsp Green Chilly paste
- 1 tsp Ginger Paste
- 1 tsp cumin seeds
- 1/2 cup Plain Curd
- Salt to taste
- Oil for deep frying
- Blanch spinach leaves into boiling water.
- Remove spinach leaves from the water and make it into a paste.
- Mix spinach puree with wheat flour and butter, chilly paste, ginger, crushed cumin seed, curd and salt.
- Make a soft smooth dough by mixing all the ingredients and some water as per requirement. make sure the dough is firm and tight and not too watery.
- Keep the dough covered with wet muslin cloth for about10 minutes.
- Knead the dough again for about a min and then divide the dough into equal size lemon balls and roll them each in flat round disc of 5 inch diameter.
- Heat the oil in wok and fry each puri on both sides till crisp and golden brown.
- Serve this hot with curry or pickle of your choice.
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