Palak (Spinach) Poori

Name: Palak (Spinach) Poori
Cuisine: Indian
Ingredients: 1 1/2 cup maida (plain flour); 1 cup atta (whole wheat flour); pinch baking soda (opt); 1/2 tsp amchur powder; to taste salt; 1 tsp roasted coriander-cumin powder; 1 bunch spinach, washed, drained & chopped; 1 " ginger, chopped; As needed oil to deep fry; 1-2 green chilies; 1 tbsp oil

Bethica Das @kitchen_flavours

Sharjah (UAE)

#funwithflours - A simple variation to the usual Poori can be much appealing in colour and taste. Whole wheat flour mixed with pureed spinach-ginger-chilies paste and some powdered spices makes for a very traditional healthy breakfast. Accompanied with a side dish or just some pickles is just yummy and fulfilling. It not only satiates your hunger but can also be carried while travelling.

Bethica Das @kitchen_flavours

Saved

Ingredients

1 1/2 cupmaida (plain flour)
1 cupatta (whole wheat flour)
pinchbaking soda (opt)
1/2 tspamchur powder
to tastesalt
1 tsproasted coriander-cumin powder
1 bunchspinach, washed, drained & chopped
1" ginger, chopped
As neededoil to deep fry
1-2green chilies
1 tbspoil

Saved

Steps

1

Grind the spinach, ginger and green chilies to a smooth paste by adding some water. Keep aside.
2

In a bowl, sift the maida and atta. Add salt, baking soda, amchur powder, coriander-cumin powder and the spinach paste. Knead into a tight dough. Add water if required.
3

Apply 1 tsp. oil and knead for a further 1 minute. Cover and leave aside to rest for 30 minutes. Divide the dough into equal portions.
4

Roll out the portions of the dough into small circles. Heat oil and deep fry them on both sides till they puff up. Drain on a kitchen towel and serve hot along with some side dish or pickles.