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.
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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.
