Palak Poori ( Spinach Poori )

Crispy, Golden Bread (poori) that can be served with any dish..on any occasion...breakfast..lunch or any special or ceremonial functions. It is best eaten if it is served immediately.Another variant of the puri popular in the eastern states is Luchi (made with All-Purpose flour ). According to my mom the the real taste of soft pooris lies in the kneading. She prepares pooris with so many different ingredients...Here is the Palak(Spinach) Poori....







Ingredients
  • 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



Directions

  1. 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.
  2. Put the wholewheat flour in a large mixing bowl or platter. Make a well in the center. Add salt, spinach paste and semolina.
  3. Now add a little water at a time and start to mix the flour to form a dough.
  4. 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.
  5. 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.
  6. Divide the dough into golf ball-sized portions. Roll these portions into balls between your hands till they are smooth and no cracks.
  7. 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. )
  8. 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.
  9. Drain on paper towels and serve hot.


Good chefs always taste their Recipe.....Go Ahead....And say Wow.

Anshu Bhatnagar

1 comment:

  1. Really Good Recipes. Thanks for sharing.

    ReplyDelete

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