Palak (Poori)

Name: Palak (Poori)
Total time: 1200 s
Yield: 4-5 Person
Cuisine: Indian
Ingredients: 20-25 Palak Leaves; 1 Tbsp Salt; As Required Ghee For Deep Frying; 2 Tbsp Ghee As Moyan; As Needed Water

Ankita Kapil Varshney @cook_13513772

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Ankita Kapil Varshney @cook_13513772

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Ingredients

20 Minutes

4-5 Person

20-25Palak Leaves
1 TbspSalt
As Required Ghee For Deep Frying
2 TbspGhee As Moyan
As NeededWater

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Steps

20 Minutes

1

At first, wash palak leaves properly. Take a grinding jar add spinach and make a smooth puree. Take it out in a bowl.
2

Take a large plate add wheat flour and salt and mix it. Add spinach puree and knead a tight dough. Cover and rest for 10-15 minutes. Add ghee dough it again.
3

Now make a small balls of dough and roll it into puri shape. Puri is ready to fry. Take a kadhai then heat ghee on high flame. Add puri and fry it light golden brown colour from both side. Serve it hot with aloo mater, shahi paneer, raita etc....😋😋