Blanching Palak:

1. Palak leaves should be thoroughly rinsed in water. Remove all of the water. While rinsing, use a colander or strainer.
2. Heat 3 cups water in a saucepan until it begins to boil. Then, keep the pan on the stove.
3. Put the palak leaves in a bowl of hot water. Blanch the palak leaves for 1 minute in boiling water.
4. Lift the blanched leaves with the help of pasta tongs.
5. The blanched leaves should then be placed in 2 cups of cold water.
6. For 1 minute, immerse the leaves in cold water.
7. Place the leaves in a blender or grinder jar using pasta tongs once more. 1 inch chopped ginger and 1 green chili (chopped).
8. Blend to a smooth puree without adding any water. Set aside.

Making Palak Poori Dough:

1. In a pan or mixing bowl, combine 2 cups whole wheat flour. In addition, 12 teaspoon carom seeds (ajwain), 1 pinch asafoetida (hing), and salt to taste
2. Mix in the palak puree. Combine the palak puree and the wheat flour.
3. Shake and rinse the blender or mixer jar with 14 to 13 cup water to mix the puree stuck to the sides and bottom of the jar with the water. Partially add this water to the flour mixture.
4. Using small amounts of water, knead the dough to a semi-soft consistency. Set aside for 10 minutes, covered.
5. The dough should then be divided into small or medium sized balls. Make neat round balls out of them.
6. Take one of the dough balls. Spread some oil on both sides of the dough and flatten it.
7. Gently roll to a 4 or 5 inch poori with a rolling pin (belan). Poori that are neither thick nor thin.

Frying Palak Poori:

1. In a pan or kadai, heat the oil. Check the temperature of the oil by dropping a tiny piece of dough into it. If it rises steadily and gradually to the top, the oil is medium hot and ready to fry the poori.
2. Slid one puri gently into the medium hot oil.
3. The oil will bubble and sizzle, and the poori will float on top of it.
4. Nudge the palak poori with a slotted spoon so that it puffs up while frying.
5. Fry until the oil no longer sizzles. If the poori becomes too golden, the green color will be lost.
6. Then, using a slotted spoon, gently turn it over.
7. Fry the palak puri on the second side. Fry the poori in the oil until it stops sizzling. You can turn the palak poori over once or twice more if you like.
8. Drain as much oil as possible from the puri using a slotted spoon.
9. To remove excess oil, place the fried puri on kitchen paper towels. Continue to make the remaining palak poori in the same manner.
10. Serve palak puri with potato curry, chana masala, veg kurma, or your favorite veg gravy or curry. It can also be packed for a tiffin box or served as a tea time snack.