Wheat Flour - 4 cups
Collard Greens - 300 gms
Black Peppercorn/Miri - about 8
Fennel Seeds/Saunf - 1 tsp
Sesame Seeds/Til - 1 tsp
Garlic - 2 big cloves
Ginger - 1/2 inch piece
1. Steam/Blanch the collard green leaves with about 2 tbsp water till they wilt. Let them cool.
2. Grind the blanched collard greens, ginger, garlic, fennel, peppercorn, salt to a fine puree.
4. Make small lemon size balls of the dough and roll each one into round puris (5 - 6 inch diameter) either dusting some wheat flour or using oil.
5. Deep fry these puris and serve Collard Greens Puri with ketchup or a curry.