Spinach Poori

Category: Poori  
Preparation Time: 10 mins   
Cooking Time: 20 mins      
Servings: For 3-4 persons

Spinach Poori with Potato Masala

Ingredients:

• Wheat flour / Atta - 3 cups
• Spinach leaves - 2 cups, tightly packed
• Rava, fine variety - 3 tsp (Optional)
• Ajwain / Omam - 1/2 tsp
• Sugar - a pinch
• Salt - as required
• Oil - for deep fry

Method:

1. Wash and clean the spinach leaves, then grind to a smooth paste with a pinch of sugar. Sprinkle water only if needed for grinding
   
   
   
   
2. In a bowl, add wheat flour, salt, rava and omam; mix well
   
3. Add the spinach puree into the flour, knead well to form a stiff dough. The moisture in the puree would be enough for kneading and if its dry, sprinkle water. Dough should be stiffer than the chapathi dough
   
   
   
   
4. Heat oil in a kadai for frying
5. Divide the dough into equal lemon sized balls, dust them with little flour, flatten them to a small thick circle (Remove the excess dry flour if any)
   
   
   
   
6. Once the oil becomes hot, add the poori, gently press with the laddle so it will get puffed nicely
   
7. Then turn it up so it would get cooked the other side
   
8. Once its done, remove it, drain excess oil
   
   
   
   
9. Repeat the same for the rest of the dough
10. Serve hot with Potato Masala / Channa Masala