1. Sieve salt and flour together.

2. Add ghee and curds and mix well.

3. Grind palak into thick paste and add little by litte to knead dough (if needed add little warm water to knead).

4. Make a soft pliable dough.

5. Keep covered with a moist cloth for 10 minutes.

6. Make small apricot sized balls.

7. Roll into thick puries (4"diam. or as desired) some at a time.

8. Deep fry in hot ghee.

9. Allow to puff up, flip and fry other side till light golden.

10. Drain and serve hot and puffed.

Making time:40 minutes
Makes:30-35 puries
Shelflife:2-3 days