Fluffy, deep fried, hot pooris are anyone’s dream of indulgence, especially when it comes to cold winter days. Add to that some green goodness like spinach and you will feel a little less guilty!
Before we head over to the food part of the post, there is a little announcement to be made. This will explain the absense and low activity level on the blog for a while now.
We are getting ready to welcome a baby girl to our family later this summer and are beyond excited to share this news with you all. The second trimester is going a little smoother than the first one, where I couldn’t even look at any food, forget writing about it or cooking and photographing it. If you follow me on Instagram, you would have noticed that I announced this sometime back and that I am doing some basic cooking around the house to make sure I eat well and cover all the required food groups, so that baby girl gets all the nutrients she needs to keep growing strong.
To be honest with you all, its been a lot tiring to manage even the basic cooking and stuff around the house. A has been beyond helpful these days and V has been behaving reasonably well and adjusting to the changes as well.
Now, that I have broken the silence here, I plan to try to be a lot more regular and be better planned and prepared for when the baby comes, so I dont leave you high and dry like how I did the last couple of months. Be assured that the recipes will keep coming and I will keep bringing you both comfort and interesting recipes for you all to try and be inspired.
As for today’s post, these Palak / Spinach Pooris or “Green Pooris” as V calls them are something that has been a lifesaver for me the past couple of months. I have made these several times, a lot more than what i usually make, just because it is so easy and even if i give this to V with a side of plain yogurt or sugar or ketchup, I am at a little peace that there is something healthy going in to him with all the greens in it. This recipe is for Palak Masala Poori but sometimes when I make this for V, I add other greens, broccoli and sometimes even zucchini. Basically anything green to go with the color theme.
The dough is super easy to make. I use my KitchenAid stand mixer to make it. You can use a food processor or just use your hands to knead it. Extra dough can be easily refrigerated in an air tight container. All you need to do is, take it out and keep it for sometime, so it is not super cold when you try to roll out the pooris again. Knead it a little before rolling out the pooris.
If you love Pooris, do try out this recipe for Spelt Methi Pooris and here are some delicious curries that will go well with Pooris
Aloo Rasedar – a tangy potato curry with no onion and no garlic.
Potato Curry with Tomatoes and Onions
Print Recipe
Palak Masala Pooris
Ingredients
- 2 cups whole wheat flour / atta
- 2 cups packed spinach leaves
- 1 cup water
- 1 tsp salt
- 1 tsp ajwain / carom seeds optional
- 1 tbsp garam masala powder
- 2 cups sunflower / grape seed oil for deep frying
Instructions
- In a blender, add the spinach and ¼ cup water. Blend well to puree it.
- Add the whole wheat flour, spinach puree, salt, ajwain and garam masala to a mixing bowl. I use my Kitchen Aid stand mixer for this and use the dough hook. Some use a food processor. You can use your hands to mix as well.
- Add the remaining water, a little by little, mixing the flours well, till they all just about come together to a soft dough. You may not need all the water, depending on the flour you are using and the amount of water it absorbs. The test for the atta or dough is so that it is smooth and soft all over but not sticky. If you do end up adding more water than needed and the dough becomes sticky, add more flour.
- Keep the dough covered with a damp kitchen towel.
- Heat the oil in a heavy bottomed pan.
- Divide the dough into about 10 equal parts and roll into balls and keep aside. Take each ball and pat it down to a small circle in the palm of your hands. Dip a small edge, very carefully in the oil ( if you are not comfortable with this, keep aside about a ¼ cup oil in a small bowl) and roll it out with a rolling pin to a disk of about 5 inches diameter. It shouldn’t be too thin a disk or else it wont puff up. Roll a few disks before you start frying them up.
- Check to see if the oil is hot enough by dropping a pinch of the dough into the oil. If it rises up immediately, then the oil is ready.
- Keeping the oil on high heat gently lower one poori into the hot oil. As it starts rising to the surface, push the sides down a little with a slotted spoon. This helps to puff up the pooris. Flip over and cook for about 30 secs or so.
- Drain on paper towels and repeat with remaining pooris.
- Enjoy with your favorite potato curry or chole.
Nutrition
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