TIP OF THE WEEK

To ensure that your pasta absorbs the flavour of the sauce, toss the cooked pasta immediately after draining the water. Cooked pasta absorbs flavour best when hot. 

Palak Puri

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Ingredients

  • 1 cup tightly packed palak/spinach (finely chopped with stem removed
  • 1 1/2 cups whole wheat flour
  • 4-5 green chillies
  • One inch piece ginger
  • Ajwain – 1tsp
  • Salt to taste and water as required

Method

  • Rinse palak thoroughly
  • Drain saut√© in a pan till it reduces to half its volume.
  • Allow it to cool before grinding it to a smooth paste with the green chillies and the ginger
  • Make smooth dough with flour. Before kneading, add salt, ajwain and the ground spinach.
  • Remember to be careful while adding water, as the ground spinach has also some water
  • Make small balls and roll into pooris
  • Deep fry in hot oil in medium flame
  • Serve with jam or pickle

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