Pick the palak leaves wash them thoroughly with salt. Boil them in a small amount of water till they are just soft (should not change the colour). Drain it, keep aside till it is cooled, meanwhile, cut the onion fine.
In a pan, add little ghee, jeera and onions.
Cook them, sprinkle water on them till they are transparent and soft. Switch off the stove.
Grind palak with milk, green chillies, milk powder.
Now in a wide bowl, pour the puree, add cooked onion, ghee, keep adding the flours mentioned.
You may have to adjust the quantity of wheat flour (more or less to form a soft dove), pepper powder and salt, ajwain, til etc.
Knead the flour nicely.
Keep aside for 15 minutes.
Now roll the puris and fry them in oil.
Bawarchi of the Week
Priya Suresh lives in Paris and cooks delicious South Indian food with a French touch.