Palak Puri / Spinach Poori

Remove the stem from the palak or spinach.

Boil 2 cups of water in a pan. When it starts bubbling, turn off the flame.

Put the spinach or palak leaves in the hot water for 1 minute.

Take out the leaves from hot water and immerse them in 2 cups of cold water. Let it blanch for 1 minute.

Add the blanched leaves to the mixer jar along with green chilli, cumin seeds, and ginger. Grind to a fine paste.

In a bowl, add flour and salt. Mix well.

Add the ground paste to the flour. Knead it well by adding water. Use less than 0.5 cup of water, don't add too much.

Spread some oil on the kneaded dough and cover it with a wet cloth or lid. Let it rest for 15 minutes.

Divide the dough into equal lemon-sized balls.

Spread some oil on the rolling board, then flatten the dough balls using a rolling pin. Roll to a 4 or 5 inches puri. The thickness should be neither thick nor thin.

Heat oil in a pan. When the oil becomes hot, add puri and fry it.

Serve the tasty puri with potato sabzi.