Palak Ki Poori

I was about 13 when I first saw round green puffed up pooris being served at a wedding. After 14 years, I tried to make them by myself; only to find out that they are not only easy to make, but delicious and nutritious  too.

Before

After

So, here is the recepie for PALAK KI POORI  (Served best with black chana (chickpea) gravy)

Ingredients:

Palak (spinach) - 1 bunch

Wheat flour - 4 cups

Ajwain (carom seeds) - 1 tsp

Green chilies - 1

Salt - to taste

Oil - to fry

Method:

• Wash the spinach and boil it in half cup water, along with some salt and green chilies  Boil for 5 minutes. Cool it, and grind to form a paste.
• To the flour, add salt, ajwain, and spinach paste. Knead it into a dough. (Add a little water if required)
• Rest the dough for 10 minutes.
• Split the dough in small parts, roll into pooris and fry in hot oil.

Tip for washing the spinach: Immerse the spinach leaves in a large tub of water and leave it for 5 minutes. Any soil in the leaves with settle at the bottom of the tub. Then gently remove the leaves. Preferably, do not cut the leaves while washing, to retain maximum nutrients.