Indori Palak Puri
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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.
- 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
This recipe was contributed by bhuvanaygsr on 29 Apr 2002
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