Ingredients
1/2 cup roughly chopped palak/spinach leaves
3/4 cup wheat flour
salt to taste
Water as needed to knead the dough
Oil for frying
Procedure
Blanch palak leaves, drain the water and make a paste of it
Take flour, salt in a bowl, add the palak paste and water to make a smooth dough we make for pooris
Make small balls and roll them into pooris
Heat oil and deep fry pooris on a medium flame, transfer it on tissue paper
Serve hot with any sabji of your choice
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