Ingredients
3 cups wheat flour
1 tbsp. ghee
1 tbsp. curds
1/2 bunch palak
salt to taste
warm water for kneading (if needed)
ghee to deep fry
Method
- Sieve salt and flour together.
- Add ghee and curds and mix well.
- Grind palak into thick paste and add little by litte to knead dough (if needed add little warm water to knead).
- Make a soft pliable dough.
- Keep covered with a moist cloth for 10 minutes.
- Make small apricot sized balls.
- Roll into thick puries (4"diam. or as desired) some at a time.
- Deep fry in hot ghee.
- Allow to puff up, flip and fry other side till light golden.
- Drain and serve hot and puffed.
Making time:40 minutes
Makes:30-35 puries
Shelflife:2-3 days
Sindhi Dishes Index
