Ingredients

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Wheat flour 1/2 pound
Fresh spinach (palak) 1 head
Ghee 2 tbsps
Ginger paste 1 tbsp
Cumin seeds 1 tsp
Coriander powder 1/2 tsp
Kashmiri red chilli powder 1 tsp
Salt to taste
Oil to deep fry

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Methods :

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Wash the spinach leaves thoroughly, discarding the stalks. Boil in water until tender and drain well, squeezing out excess water. Sift together the flour, chilli, coriander powder and salt. Rub in the ghee gently with fingertips. Mix in the boiled and mashed spinach, ginger paste and cumin seeds. Pour in a little water and make a stiff dough. Knead the dough gently for a few minutes. Cover with a damp cloth and set aside for 10 minutes. Knead the dough, divide into equal parts, shape each into a ball and roll into a round of even thickness. Heat the oil in a kadai and deep fry the puris one at a time and offer while hot.