Ingredients : 1/2 bunch of palak leaves ( cleaned by soaking in water for 10-15 minutes & patting them dry ), 1.5 cup atta, 1-2 tsps oil oil for adding to dough , 1 cup oil to fry the puris, 1/4 tsp til seeds ( optional ) , 1/4 tsp ajwain ( optional ), 1/4 tsp haldi, salt to taste.
Method : Pressure cook the palak upto two whsitles. Let the cooker cool. Take out the plak. Let it cool to room teemptraure. Puree the pressure cooked palak to a pate in the mixer. Keep aside.
Take atta, add haldi & salt to atta.Mix nicely. Add til 7 ajwain & again mix nicely in the atta mix. Now add the palak puree & make a dough. If palak puree is insufficient to make it into a dough, add water drop by drop. Make it into dough. Smear palms with oil & knead dough till it becomes one oft round ball. Keep aside.
Take oil in a kadahi & start heating on slow flame.
Again knead the dough & divide it into 12-15 equal sized pedas. Roll out each peda into a flat round circle or puri of 4-5 inches.
Fry the puris in oil on both the sides till, they get get crisp & golden.Serve palak puris with aloo matar or tangy vegetable of choice.
I made a simple potato tomato watery veggie to serve with palak puris.
Pressure cook 2-3 potatoes. Microwave 2 tomatoes for 1-2 minutes by slitting them on 2-3 sides incompletely. After the tomatoes have cooled to room temperature, skin them. Mash the skinned tomatoes with pav bhaji masher .Keep aside. Peel the potatoes & break them with hands into 5-6 pieces. Keep aside. Take a kadhai. Heat 2-3 tsp oil,Add 1/4 tsp jeera to it. When they splutter, add grated ginger followed by finely chopped 1 green chilly. Let it fry for a minute or two..Add haldi & hing ( 1/4 tsp each ) . Now add the broken potato pieces. Fry for a minute. Add the mashed tomatoes. Add 1 cup water. Bring to a boil.If the veggie is too watery, add 1/4 tsp flax seed meal.Its omega fatty acids & fibre rich. Put off gas.
Serve palak puris with this tangy veggie.