Uttar Pradesh Recipes
 

Indori Puri Palak

 
   
25 puris

Ingredients
2 cups plain flour

2 tbsp. ghee

1 cup fresh spinach chopped

1 tsp. ginger

5 green chillies

1/2 tsp. cumin seeds crushed coarsely

2 tsp fresh curds Salt to taste
Oil for deep frying  

Method

Wash and boil spinach in very little water. Grind ginger and garlic together to paste. Blend spinach with its water in mixie till smooth. Sieve flour with salt. Make well in centre. Add all other ingredients in well except oil for frying. Knead into a slightly stiff but pliable dough. Cover and keep aside for 30 minutes. Knead again till smooth. Divide into small portions. Roll into 4" diameter rounds. Heat oil in frying pan till fumy. Add 2 puris at a time. Puff by pressing with back of flat slotted spoon. Flip and fry other side. Drain and place on paper towel to remove excess oil. Serve hot with chutneys or fresh curds.

Makes: 25 puris (approx.)

NUTRIENT COMPOSITION PER SERVING

MACRONUTRIENTS MICRONUTRIENTS
Energy (Kcal) 58 Carotene ( μg ) 233.97
Protein (g) 1.08 Vitamin C (mg) 1.12
Carbohydrate (g) 5.72 Mg  (mg) 15.56
Fat (g) 3.39 Na  (mg) 4.07
Fibre (g) 0.22 K  (mg) 33.96
Minerals (g) 0.3 Mn  (mg) 0.23
Calcium  (mg) 7.6 Zn  (mg) 0.203
Phosphorus  (mg) 30.21 Cr  (mg) 0.001
Iron  (mg) 0.47