1 bunch or packet palak ( spinach ) you can use baby spinach Oil for deep fry + 3 tbsp salt to taste 2 cup whole wheat flour or chapatti flour 1 tsp carom seeds ( ajwain ) optional 1 tsp red chilli flakes or red chilli powder 2-3 green chillies
Method:- Wash the spinach in cold water. Cook spinach in microwave for 3-4 minutes with 2-3 tbsp water. Let it cool. Grind the spinach and green chillies in a grinder, and make smooth paste. In a big bowl add flour, salt, chilli flakes, 3 tbsp oil and spinach puree. Make sure there are no lumps in the spinach puree, otherwise puri will not puff as it should. Mix everything well. I don’t think you’ll need any water to form a dough, but if you think then just a 1-2 tbsp water. Knead into a soft dough. Cover the bowl with cloth, give it a rest and knead again. Heat oil in heavy bottom kadai or wok. Divide dough into small lime size equal balls. Lightly oil surface and roll out into thin round shape. Carefully pick up bread and slip into kadai; use slotted spoon to gently to immerse puri. Turn puri on other side and by now it should puff. The moment it turns a light brown colour, take it out on an absorbent paper. Serve hot with Indian masala chai, any pickle or yogurt. We had ours with homemade Instant Keri No Chundo Like Palak Puri try Spinach Rotli
