KEY INGREDIENTS
Whole wheat flour, Spinach, Ginger, Green Chilies, Refined Oil, Salt, Carom Seeds.
Palak poori (25 Pc/Pac)
25 Pc / Packet
750g Packet
30g / Pc
Shelf Life 3M
RE-HEATING GUIDELINES
– Thaw the pooris at room temp for 10- 15 minutes.
– Separate each poori and keep in a food tray. Cover with cling film.
– Heat fresh oil to 200 degreess C. .
– Add the poori in hot oil, splash oil on the poori. As it puffs up, turn the poori.
– Fry to golden brown.
– Serve hot.
CRITICAL CHECK POINTS
– The pooris should be evenly hand rolled
– They should be fried in hot oil otherwise they will not puff up and become oily.
– The oil should be flipped on the pooris to make them puff up.
– They should not be repeatedly turned in the oil, should be turned only once, otherwise they will het hard.
