Palak / Spinach Poori

Ingredients:

Wheat flour – 2 cups
Palak (spinach) – 1 cup
Sooji / rava – 2-3tsp
1-2 Green chillies
Fennel seeds – 1 tsp
Salt
Sugar – 1 tsp

Method:

• Wash and clean the palak.
• Grind it in to a smooth paste by adding green chilies, fennel seeds and little water.
• Take the wheat flour in a mixing bowl and then add in salt, sugar, palak paste and rava.(Adding sooji/rava is to maintain crispness, adding little sugar gives golden brown color to pooris).
• Mix well all the ingredients and make lemon sized balls. Using the rolling pin, make it small disc.
• Take sufficient oil in a kadai and deep fry the pooris on a medium flame.
  Soft and puffy palak poori is now ready to serve.

Bread Gulab Jamun

Bread Gulab Jamun

For the jamun:

Bread slices 6-7

Milk- 4-5 tbsl

Oil- as needed to deep fry

For the sugar syrup:

Sugar- 1 cup
Water- 1 cup
Saffron strands- a tiny pinch(optional)
Cardamom powder- 1 tsp

Method:

• Take sugar in a pan, add water. Bring to boil and simmer until you have a thick syrup. Add cardomom powder and saffron. When the syrup gets one thread consistency, turn off the flame. Sugar syrup is ready.
• Remove the crust from the bread slices. Transfer to a bowl. Add milk little by little and knead it to soft dough. Shape into small balls.
• Add the jamuns into the warm sugar syrup.
• Let the jamuns soak in the sugar syrup for a few hours until softened. Serve warm or chilled as per your preference