Palak Puri

Wash the spinach leaves thoroughly. Blanch them in boiling water for 1 minute, then immediately transfer to ice-cold water to preserve the bright green colour. Drain and squeeze out all excess water.

Blend the blanched spinach with green chillies and ginger into a smooth, thick puree. Do not add water — the moisture from the spinach is sufficient.

In a large mixing bowl, combine the whole wheat flour, cumin seeds, carom seeds, turmeric powder, red chilli powder, and salt. Mix well.

Add the spinach puree to the flour mixture and begin kneading. The puree will provide most of the moisture needed. Add water only if necessary — a tablespoon at a time — to bring the dough together.

Knead for 5–6 minutes until you have a smooth, firm, non-sticky dough. The dough should be slightly stiffer than regular roti dough. Cover with a damp cloth and rest for 15 minutes.

Divide the dough into 16–18 equal balls. Lightly oil your rolling surface and rolling pin.

Roll each ball into a small, even circle about 10–12 cm in diameter and 2–3 mm thick. Do not roll too thin or the puri will not puff up properly.

Heat oil in a deep kadai over medium-high heat until it reaches 180°C. Test by dropping a small piece of dough — it should rise to the surface immediately.

Slide one puri gently into the hot oil. Using the back of a slotted spoon, press the puri lightly and continuously in a circular motion — this encourages it to puff up. Fry for 30–40 seconds per side until golden and puffed.

Remove with a slotted spoon and drain on paper towels. Serve immediately with aloo sabzi, chole, or raita.