| • | Sieve the flour and mix it with table salt in a flat shallow tray.
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| • | Meanwhile grind the palak with a little water to form a thick paste.
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| • | Add ghee, palak paste, garlic-green chilli paste in the tray, knead well along with the flour and table salt to cook a flexible dough.
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| • | Keep it below a wet cloth for about 10 minutes.
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| • | Prepare little balls from the dough.
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| • | Roll aside thick pooris from these balls.
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| • | Deep-fry the pooris in red-hot oil.
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| • | Turn all over when puffed. Fry other side until golden brown.
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| • | Green Pooris are ready to serve.
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