Enticing ghugni with spinach puri

Main Dish
4 servings
15 min
40 min
Very Easy


Number of serving: 4

For dry masala:

Spinach Puri:


  • Soak the peas overnight, wash them thuroughly , pressure cook with 1 cup water till three whistles n switch off the flame.
  • Take a pan n roast all the dry masala ingredients without any oil, once cumin seeds starts to change color remove from flame and let it cool. Once it cool make it a fine powder
  • In a blender make a paste of ginger,garlic n tomatoes n keep aside. Heat oil in a pan n and the cumin seeds n once it splutter add the onion,turmeric powder and once onion become translucent add the tomato puree and fry for 5 minutes then add the dry masala powder and fry till oil begin to saturate on the sides.
  • Now add this gravy to the pressure cooked peas and mix it nicely, add 3/4 cup water and pressure cook again for 1 whistle and switch off.
  • Once it cools open the cooker and check the consistency and stir nicely. Serve hot with rice, chappati or puri.
  • Spinach Puri:
    Make a puree of spinach n green chilli and keep aside. Heat oil in a frying pan . Take the flour, mix the salt n oil,now add the above spinach puree to it and stir it continously. Then knead it for 4-5 min to a soft firm dough. Divide the dough into 12 balls n roll each ball to a circle of 5 inch diameter with a rolling pin. Deep fry the puri one by one till it puff up n begins to look crispy.


Enticing Ghugni with Spinach Puri, photo 1
Enticing Ghugni with Spinach Puri, photo 2


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