Thursday, Dec 20 2007

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Indori Puri Palak Ki

Ingredients

2 cups plain flour
2 tbsp. ghee
1 cup fresh spinach chopped
1 tsp. ginger
5 green chillies
1/2 tsp. cumin seeds crushed coarsely
2 tsp fresh curds
Salt to taste
Oil for deep frying

Method:

1. Wash and boil spinach in very little water.
2. Grind ginger and garlic together to paste.
3. Blend spinach with its water in mixie till smooth.
4. Sieve flour with salt. Make well in centre.
5. Add all other ingredients in well except oil for frying.
6. Knead into a slightly stiff but pliable dough.
7. Cover and keep aside for 30 minutes.
8. Knead again till smooth. Divide into small portions.
9. Roll into 4" diameter rounds.
10. Heat oil in frying pan till fumy. Add 2 puris at a time.
11. Puff by pressing with back of flat slotted spoon.
12. Flip and fry other side.
13. Drain and place on paper towel to remove excess oil.
14. Serve hot with chutneys or fresh curds.

Making time: 45 minutes (excluding maturing time)
Makes: 25 puris (approx.)
Shelflife: 2 days

Variation:
To make use of leftover puris:
Spread a line of your favourite jam, chunda or pickle along the diameter of the puri. Roll like a frankie. Fasten with a spring onion leaf. Serve as a snack with tea.

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