1/2 cup chopped palak/spinach leaves
1/4 cup chopped methi/fenugreek leaves
1/4 cup jowar flour/white millet flour
1/4 cup bajra flour/black millet flour
2 tbsp whole wheat flour
2 tbsp low fat curd
1 tsp ginger-garlic paste
1 tsp olive oil
Salt and pepper to taste
Directions to cook:
1. Combine the spinach and fenugreek leaves, add a little salt and pepper and allow it to rest for 10 minutes until the liquid is released. This liquid can then be used to bind the puri dough.
2. Mix in all the other ingredients and knead into soft dough, using a little water if required.
3. Divide the dough into 12 equal portions.
4. Roll out each portion into a thin circle of about 1½” diameter.
5. Prick the rolled out puris throughout.
6. Bake in a pre-heated oven at 180°c (360°f) for 10 to 12 minutes or till the puris are golden brown.
7. Store in an airtight container.
8. You can eat the puri with onion and tomato chutney (recipe on the blog) or with a vegetable and fruit juice.
Nutrient values per puri:
Energy- 25 kcals
Carbohydrates- 4.1 gms
Protein- 0.8 gms
Fat- 0.6 gms
Vitamin A- 179.6 mcg
-This is a healthy snack, which can be eaten at any time of the day. It can also be stored for a few days after cooking in an
-It is low in calories.
– High in fibre as it contains spinach and fenugreek leaves.
– It is also high and rich in iron.
-It is a low cholesterol recipe, making it heart-friendly.