Ingredients:
- 2 cups whole wheat flour (atta)
- 2 bunch fresh palak
- 1/2 tsp dhaniya powder
- 1/2 tsp red chilli powder
- 1/2 tsp ajwain
- 1/4 cup fresh curd
- Salt to taste
- Oil for deep frying
Method:
- Blanch the palak leaves in boiling water.
- Remove the spinach leaves from the water and make it into a paste.
- Mix the palak paste with wheat flour and add dhaniya powder, ajwain, red chilli powder, curd and salt.
- Make a soft smooth dough by mixing all the ingredients and some water as per requirement. Make sure that the dough is firm and tight & not too watery. Otherwise it will be difficult to roll out puris.
- Keep the dough covered for about 10 minutes with a wet muslin cloth.
- Knead the dough again for a minute and then divide the dough into equal sized lemon balls and roll them each in a flat round rotis.
- Heat the oil in a wok or kadai and fry each of the puris on both sides till golden and crisp.
- Serve hot palak puri with curd, raita or potato sabji.
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