Cuisine: North India
Ingredients:
Whole wheat flour - 3 cups
Spinach (chopped) - 3 cups
Salt - 1/2 teaspoon
Ginger - 1/2 inch
Green chili - 1
Coconut oil - 2 tablespoons + for deep frying
Water - 3 cups
Method:
Heat 3 cups of water. Once the water starts to boil, turn off the stove and add chopped spinach into it. Let the spinach submerge in the hot water for 15 minutes. Then, remove the spinach from the hot water. After the spinach cools down, grind it along with ginger and green chili into a fine paste. Do not add water while grinding. In a large mixing bowl, add whole wheat flour, salt, 1 tablespoons of coconut oil and the ground spinach. Knead into a soft and firm dough. Adding water while kneading is not necessary as the moisture in the spinach paste in enough. However, you can add water if the dough feels too dry. Apply 1 tablespoon of coconut oil on the surface of the dough. Cover the dough and let it rest for 30 minutes. After 30 minutes, make the dough into small lemon sized balls. Roll each ball into small pooris. The thickness should be little more than chapati. Heat oil in a deep wok / kadai. Once it is hot enough, gently drop in a poori and fry until it bulges. Then flip on to the other side and fry for 1/2 a minute. Remove from the oil and put in a vessel with holes so that the excess oil drains away. Fry all the pooris one by one. Serve hot along with any curry or gravy.
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