Palak Namakpara - Diwali Special

The crisp and flaky texture of these namakparas makes them irresistible. This recipe is a healthier alternative to the regular deep-fried ones, because it is baked. Plus, it has the goodness of spinach in it. A perfect recipe if you want to celebrate Diwali the healthy way. This is a Sanjeev Kapoor exclusive recipe.

BySanjeev Kapoor 18 Oct 2017in Recipes Course

New Update

Main Ingredients	Spinach puree, Spinach leaves (palak)
Cuisine	Punjabi
Course	Snacks and Starters
Prep Time	11-15 minutes
Cook time	1.30-2 hour
Serve	4
Taste	Mild
Level of Cooking	Easy
Others	Veg

Ingredients list for Palak Namakpara - Diwali Special

1/4 cup Spinach puree
10-12 Spinach leaves (palak) shredded
1 cup + fo Refined flour (maida)
for greasing Oil
1/2 teaspoon Baking powder
3 tablespoons Pure ghee
3/4 teaspoon Salt
1/2 teaspoon Carom seeds (ajwain) crushed

Method

Mix together refinedflour and baking powder into a bowl. Add ghee and rub in with fingertips till the mixture resembles breadcrumbs.
Add salt, crushed carom seeds, spinach puree and shredded spinach leaves and mix well. Add one-fourth cup chilled water and knead intoa stiff dough. Cover and set aside for fifteen minutes.
Preheat oven to 180C. Grease a baking tray with a little oil and dust with some flour.
Sprinkle some flour on the worktop and roll out the dough into a half-centimeter thick disc.
Cut the rolled out dough into diamond shaped pieces. Place them on the baking tray, place the tray in the preheated oven and bake for ten to fifteen minutes. Remove from oven and cool.
Serve or store in an airtight container.

Nutrition Info

Calories	874
Carbohydrates	90.3
Protein	14.1
Fat	50.7
Other Fiber	Niacin- 3.1mg

#Baking powder #Carom seeds (ajwain) #Oil #Pure ghee #Refined flour (maida) #Salt #Spinach leaves (palak) #Spinach puree