Flaky Indian Puri with Spinach Recipe...parat wali palak ki puri

This flaky Indian puri with spinach recipe is a celebration of the winter season and its produce. I have many fond childhood memories associated with the recipe 😊

My Nani would make the best parat wali palak ki puri during winters and this is actually her recipe.

How to use spinach leaves to make flaky palak puri? I have shared a detailed step by step recipe that you will be able to follow easily and get the perfect result.

For more such recipes, check out my channel:  https://goo.gl/XBwLLc

Click the link below for the recipe:

FLAKY INDIAN PURI WITH SPINACH                     Makes about 16

Ingredients

Spinach – 600g

Plain flour/Maida – 2 ½ cups

Nutmeg – 1

Salt – to taste

Vegetable oil – for deep frying + 2 tblsp

Method:

1.    Wash and clean the spinach. Trim the leaves and reserve the stalk to use in soup or dal.

2.    Steam the leaves briefly till wilted. Put them in a bowl with chilled water to stop the cooking process. Once cooled, remove from water, squeeze lightly to remove excess water. Keep aside.

3.    To the flour, grate in about a pinch of nutmeg. Season with salt. Mix well. Add 2 tblsp of oil and mix it thoroughly into the flour.

4.    Add the cooked spinach leaves into the flour and mix them with the flour. Take your time. Make sure there are no lumps of spinach leaves. The dough will start to come together.

5.    Use water as required to knead a soft smooth dough. Cover and keep aside to rest for 15 to 20 mins.

6.    Knead lightly and divide the dough into small balls. Use a little oil to help with the rolling.

7.    Fry the puris in hot oil till they puff up. Drain on absorbent paper.

8.    Serve the puris hot with dum aloo or any vegetable of your choice.

© Rinki’s Kitchen