PALAK POORI/SPINACH POORI
The winter season is approaching slowly in north India and so are the seasonal veggies. These veggies are heartily awaited because of their freshness. Green leafy vegetables are the priority like spinach and methi (fenugreek leaves). Both make the tastiest dishes from breakfast to main course. Palak or spinach purée is used in the wheat flour dough to make parathas and pooris
To make palak poori, the palak puree is added to the flour to make dough. This green dough is divided into equal portions. The small balls of green dough are flatten to make disks with the help of a rolling pin. These disks are deep-fried until puffed up and crisp both sides. These tasty fried flatbread are eaten lovingly throughout the whole extent of India. Poori with aloo ki sabzi or chana masala holds the topmost position among all the favourite breakfast dishes
Prep Time- 30 minutes
Cook Time – 30 minutes
Course – Breakfast/Main
Cuisine – North India
Author – Bharti Dhawan
● INGREDIENTS REQUIRED
• Whole wheat flour/ गेहूं का आटा – 2 cups
• Spinach/palak / पालक puree – 3/4 cup (see notes)
• Oil/ tel /तेल for the dough – 2 tbsp
• Oil/tel/तेल for frying – sufficient enough
• Salt /नमक- 1 tsp/to taste
• Carrom/Ajwain /अजवायन- 1 tsp
• Water for the dough /पानी- 1/4 cup
● HOW TO MAKE THE DOUGH FOR PALAK POORI
1- Take a mixing bowl and add atta, spinach puree, oil, salt, and ajwain. Combine well with the hand
2- Now bring together the dough. If needed add little water at times and knead a tight dough. I used 1/4 cup of water to knead the dough
3- When the dough is kneaded, cover it and keep it at rest for 20 minutes
4- Once again knead the dough and divide it into equal portions. Make the dough balls and cover with a damp cloth to prevent it from drying
5- Now heat the oil at high flame for frying and make a round disk of each neither too thick nor too thin. When the oil is heated well, drop each disk carefully into the oil
6- After a few seconds press the poori very gently with a frying spoon The poori will puff up and come to the surface.
7- Allow it to brown and flip it to cook the other side
8- Make all palak pooris like this and serve with CHANA MASALA OR TAMATRI ALOO KI SABZI OR CHOLIA PANEER KI SABZI
NOTES AND TIPS
* To make spinach puree, rinse well and chop spinach leaves. Blanch them in boiling water for two minutes and immediately transfer them to cold water to prevent them from discoloration. When the spinach leaves are cooled down, blend them to make the purée
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