Palak Puri – Marathi Recipe

Instructions

• Heat up water in a sauce pan.
• Remove the stalks of palak and wash it really good.
• Drop the spinach in boiling water and blanch for just about 4-5 minutes.
• Turn off the gas and add lemon juice.
• Mix well and let it cool down a little.
• Take green chillies, ginger and garlic into a blender jar and blend these.
• Add blanched palak along with water into the blender pot and blend it into puree.
• Take wheat flour into a dish and add salt, red chili powder and coriander powder.
• Mix well and knead the dough using palak puree.
• Do not use any water at all while kneading the dough.
• Use that much of flour so as to knead nice dough with the help of palak puree.
• The dough should neither too thick nor too thin. It should have medium consistency.
• Spread a little oil on the dough so that it won’t get dry and crust won’t be formed on it.
• Cover and rest it for 30 minutes.
• Knead the dough once more and make small balls from it.
• Roll them into puri. Do not use any flour while rolling puri.
• If you use dry flour, puri will absorb lots of oil.
• If puri sticks while rolling, you can use a little oil.
• But if you have kneaded the dough well, you won’t need any dry flour or oil while rolling puri.
• Heat up oil in a pan.
• Drop the puri having little cracks first in the oil.
• Press it gently after dropping into oil.
• Puri will puff up and float. Flip it over.
• Take the puri out into a dish.
• Palak puri is already.
• You can have palak puri as it is.
• It goes well with peanut chutney or tea also.