Sunday, 10 April 2016

Palak Poori

Ingredients :

For the Palak Puree :

Palak - 1 big bunch or 2 medium/small sized bunch
Green Chilli - 2-3
Pudhina leaves - 5-10 leaves

For the poori atta :
Palak Puree - 1/2 to 1cup
Maida - 1 cup
Wheat Flour - 1 cup
Salt to taste
Water as needed
Sooji/Semolina - 1 tbsps

Oil to fry

Method for Palak Puree:

First, clean and chop the palak, cut off the stem part..

Blanch it for 3 mins in hot water

Strain it well, Add the strained palak, green chillies and little pudhina leaves to the blender and blend it into a smooth paste

Transfer it to a bowl..

Now the palak puree is ready

Method for the poori :

Take a big pan comfortable to knead the atta, Mix in maida, wheat flour, palak puree, salt, sooji,  and knead it to a tight dough, add in water if required ..

Divide the dough into lemon sized balls, and roll each of them dusting some flour into small pooris with a roller pin

Heat oil in a kadai, When the oil is hot enough, fry the poori's one by one from both the sides unitll they turn slightly brown in color and get puffy

Yumm palak poori is ready, enjoy it with aloo sagu..

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