- 2 cups wholewheat flour
- 1/2 bunch Spinach ( wash & Chopped )
- 1/2 tsp Semolina (Soozi)
- Water to make dough
- Salt to taste
- Vegetable for kneading and deep frying
PREPARATION TIME: 10 MINUTES COOKING TIME: 10 MINUTES FOR 10 POORIS
- Boil 2 tbsp of water in a large skillet with a pinch of salt. Add chopped spinach. Turn the heat to medium and cover the skillet. Wait for 2-3 minutes and then turn off the heat. Wait few minutes to cool. Blend to smooth paste.
- Put the wholewheat flour in a large mixing bowl or platter. Make a well in the center. Add salt, spinach paste and semolina.
- Now add a little water at a time and start to mix the flour to form a dough.
- We need the dough to be medium-soft so, go slow with the water - add it only as needed, as you go along. Instead of water, you can also use yoghurt or milk. This makes for really soft Pooris.
- Once you've got the dough to the right consistency, add 2 tbsps of oil/ghee and continue to knead. The dough will become silky in texture! Cover with a damp cloth now and keep aside for 20 minutes.
- Divide the dough into golf ball-sized portions. Roll these portions into balls between your hands till they are smooth and no cracks.
- Grease a rolling board or clean counter surface and roll each ball into small-disc shape. Deep fry in hot oil. ( For convenience, roll out as many Pooris as you like, but keep them separate from each other. )
- Heat the oil for deep frying on a medium flame. Deep fry the Pooris one at a time, pressing very gently on each side with a slotted spoon. This will help the Poori to puff up! Fry one the first side till golden then turn over and fry the same way on the other side.
- Drain on paper towels and serve hot.
Good chefs always taste their Recipe.....Go Ahead....And say Wow.