Monday, 14 May 2018

Palak Poori/ Spinach Poori

Usually kids love pooris for breakfast. Meanwhile they try to avoid vegetables and green leaves. What if the veggies/ greens combined in the poori dough!? Sounds interesting, isn't it? It gives attractive colored pooris which are healthier than regular ones. Does it make sense!? This is one such recipe which solves multiple requirements like taste, colour and health factor (to some extent, as main concern of deep frying technique still remains).  One need not compromise with the quality of pooris as well. Anyone will love the light green/ golden color and it is good for breakfast/ snack/ lunch. It tastes great with palya, chutney or gravies of different masala & vegetables.


Preparation time: 40 minutes
Cooking time: 15minutes
Serves: 12 medium pooris
Ingredients:
Palak leaves – 2 cups (tightly packed)
Wheat flour – 1 cup
Maida – ½ cup
Small Semolina/ Chiroti rava – 2 tbsp (optional)
Ghee – 1 tbsp
Salt – to taste
Oil (coconut or any cooking oil) – for deep frying, I prefer coconut oil

Method:
  • Clean, wash palak leaves and drain water completely.
  • Roughly chop the cleaned leaves and boil with little water (Just sprinkling is sufficient). Switch off the stove and allow cooling.
  • Puree the boiled greens in a mixer. Transfer to a large mixing bowl.
  • Add Wheat flour, ¼ cup of maida and small semolina to the palak puree. Add salt and ghee.
  • Knead the above ingredients well to get smooth and soft dough (like regular poori dough). Add preserved maida if sticky or sprinkle water if too dry.
  • Set aside for minimum half an hour for better result.
  • Now, divide the dough into small equal sized balls, roll over to get small pooris.
  • Heat the frying oil in a large wok (kadai).
  • When oil is ready, fry the rolled pooris one by one. Cook both sides of poori by flipping in between. Once done, take pooris out of oil draining excess oil from it. Place on tissue paper. 
  • Serve with your choice of gravy, stir fry or chutney.


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