Khasta Palak Puri with Chawal Ki Kheer

One of the most favorite and preferred Indian Dessert which goes perfectly well with Puris, the round and thin deep fried flat-bread.It is also the most chosen Prasad Item which we Indians also love to have in breakfast.

I must admit that making perfect puri is tricky. Otherwise, you end up in oil dripping puris and feel heavy just after having one or two. Personally, its a daunting task for me to get those perfect khasta puri which do not soak much oil and still come out fluffy and crunchy.




Chawal ki Kheer is the simplest Indian Dessert to make. You need milk and very small amount of rice which is soaked and coarsely ground and cooked together in lowest flame and then finally some sugar is added to bring the sweetness. Finally, it is garnished with dry fruits for the extra richness.
Still, if you need the recipe, click on the link here


For the Khasta Palak Puri , follow the recipe exactly. Puris should not soak too much oil while frying. The perfect puri nicely puffs up and drinks very little oil. Rice flour will help you achieve that.

2 cups whole wheat flour
2 tbsp rice flour
1 tbsp semolina
1 cup finely chopped spinach leaves
salt to taste
1/2 tsp red chili powder
1/2 tsp turmeric powder
1/2 tsp coriander powder
1/2 tsp dry ginger powder
1/4th tsp ajwain
1/2 tsp sesame seeds
1 tsp oil

Add water little by little and make a tight dough.
Next put your kadai on the gas stove, pour generous amount of oil and heat it in medium flame.
Add a tiny pinch of dough to the oil. If it comes up, it means your puris are ready for frying.
Squeeze out small lemon size balls . Use your hands to make a perfect round balls.
Roll them out to small thick puris,slightly thicker than roti.
Roll out 4 to 6 puris in a batch.
Fry them one after another. If your oil is hot, each khasta puris will take about 6 to 7 seconds only for frying.

For details on how to fry with pictorial representation, check here 

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