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
- Wash and boil spinach in very little water.
- Grind ginger and garlic together to paste.
- Blend spinach with its water in mixie till smooth.
- Sieve flour with salt. Make well in centre.
- Add all other ingredients in well except oil for frying.
- Knead into a slightly stiff but pliable dough.
- Cover and keep aside for 30 minutes.
- Knead again till smooth. Divide into small portions.
- Roll into 4" diameter rounds.
- Heat oil in frying pan till fumy. Add 2 puris at a time.
- Puff by pressing with back of flat slotted spoon.
- Flip and fry other side.
- Drain and place on paper towel to remove excess oil.
- Serve hot with chutneys or fresh curds.
No comments:
Post a Comment