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Cuisine Magazine Recipes

Palak Poori

Posted on : 05-06-2015

Sanjeev Kapoor

Haryana

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INGREDIENTS

1 cup palak/Spinach (stem removed and chopped)
1 1/2 cups Wheat flour
4-5 Green chillies
1 tsp oman/ajwain
Salt and water as needed

METHOD

Saute the palak leaves, little till they reduce in volume (say for a minute or two).
Cool down and grind it with green chillies and water till smooth.
Take the flour and add salt, ajwain to it and the ground spinach and make to a smooth dough, as we make for pooris. (Add little water as needed).
Make small balls and roll into pooris as we do for the ordinary pooris.
Deep fry in hot oil (Keep in Medium flame).
Serve with Boondhi raita!

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