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Baked Palak Methi Puri

VIEWS 2247

Energy (kcal) - 133

Protein (g) - 5

Carbohydrate (g) - 25.8

Fat (g) - 0.5

Khyati's Health-O-Meter Says:

Jowar and bajra flour is a very good source of protein. It also contains good amounts of B-vitamins like thiamin and is rich in dietary fibre. Spinach contains iron, folate, thus proving beneficial in anaemia. Curd is a high protein food and it also contains good bacteria.

  • Jowar flour - 1 tbsp
  • Bajra flour - 1 tbsp
  • Low-fat curds - 1 tbsp
  • Spinach (chopped) - 2 tbsp chopped
  • Methi (chopped) 2 tbsp
  • Ginger-green chilli paste - 1 tsp
  • Salt - to taste
Step 1 Combine the spinach and fenugreek, add salt and allow resting for 10 minutes till the liquid is released. Use this liquid to bind the puri dough. Add all the other ingredients and knead into a soft dough, using a little water if required. Divide them in portion. rull them in small puris Step 2 Prick the rulled out puris with a fork at regular intervals. Step 3 Bake in a pre-heated oven at 180°c (360°f) for 10 to 12 minutes or till the puris are gulden brown.

Baked Palak Methi Puri - BY KHYATI RUPANI

10 FEB 2018
VIEWS 2247


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