SPINACH PURI

INGREDIENTS:

METHOD:

Put the frozen spinach cubes and methi cubes in a large mixing bowl and let them thaw for 10 minutes.
Blend this mixture into a smooth purée and transfer it back into the mixing bowl.
Next, add whole wheat flour, jeera powder, coriander powder, red chilli powder, salt and start kneading the dough.
Ensure all ingredients are combined well into a smooth, firm dough that is not too soft. If needed, add water (2 teaspoons at a time) to reach the desired consistency.
Then portion out the dough into small balls. Using a rolling pin, flatten each ball into round puris. They shouldn’t be too thin or too thick and should be even all over.
In a deep wok, heat oil for frying. Once the oil is hot, carefully slide in a rolled puri and let it float towards the surface. Gently press the puri and once it puffs up completely, turn it over. Cook for a few seconds and then remove onto a plate with kitchen roll to soak up any excess oil.
Serve hot, alongside pickles, yoghurt or a potato curry for a hearty meal.

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