Ingredients

• 2 cup Whole wheat flour
• 1 tsp Salt
• 1/2 tsp Cumin seeds
• Pinch hing (Asafoetida)
• Oil (as required, in dough and to deep fry the puris)
• 1 Green chili (roughly chopped)
• 1/2 inch Ginger Piece (roughly chopped)
• 250 grams Palak leaves (that’s 2 ½ cup Spinach)

Instructions

• 1 Mix flour, salt, hing cumin seeds. Keep aside.
  
• 2 In a mixer blender, add palak, ginger,chili and add ¼ cup water and make a smooth puree. (See recipe notes below) Add the puree and 2 tbsp oil to flour and mix well.
  
• 3 With the help of water, knead the dough adding water little by little at a time till a dough is formed. (Dough should be a little harder than chapati dough) Cover the dough and leave aside for 15 minutes to ferment.
  
• 4 After 15 minutes, apply a little oil to your palms and knead the dough again. Divide dough into 15 potions (size of tennis ball).
  
• 5 Apply little oil to rolling pin and rolling surface. Roll out puris (The thickness should be medium, not too thin like chapati. If u make it thin, puris won’t puff up.)
  
• 6 Deep fry puris till light golden brown on both sides. Drain on paper towel.
  
• 7 Enjoy palak puris with curds or pickle or vegetable of your choice. Goes well with potato bhaji. (See recipe notes below for potato bhaji link).
  

Recipe Notes

1. You can eliminate the use of green chili if you want to feed puris to smaller kids.
2. Click here for Potato Bhaji Recipe.
3. Click here for Kadai Aloo Recipe.