Happy's Cook

Wednesday, July 22, 2020

Palak Poori Recipe | Spinach Poori

Poori is one of the kids friendly food that most of the children love. Those who follow me on Instagram would know that I pack Poori for Happy's lunch box once a week. I pair it with poori masala, channa masala, aamras or any non-veg gravy. Somedays, instead of plain poori, I make masala poori, beetroot poori or spinach poori and pair it with Greek yoghurt. Also, on lazy days I pack poori with Nutella or any chocolate spread. Recently, when I was going through my recipe index, I figured out that I have not shared any other poori recipes here apart from the regular poori and hence thought of including it now. 
Do check out my other paratha/roti recipes below:

Whole wheat flour - 2 Cups
Palak(Spinach) - 150 grams(~ 3 Cups chopped)
Ginger - 1 inch piece
Green chilli - 1
Ajwain(Omam) - 1/2 tsp
Asafoetida - a generous pinch
Salt - as required
Oil - to deep fry
1. Clean and wash the spinach leaves really well. Boil 3 to 4 cups of water to blanch the palak leaves.  Immerse the palak leaves in the hot boiled water for exactly 1 minute and remove it. Keep the removed palak leaves immersed in cold water for another 1 minute or rinse it in the cold running water for a minute. Drain the water completely.
2. Transfer the drained palak leaves to the blender. Add the ginger piece and green chilli along with this. Blend it to a smooth puree without adding any water. Now, take the flour in a mixing bowl and add the ajwain seeds.
3. Along with this add the asafoetida, salt and the pureed spinach.
4. Mix it really well and the dough will be crumbly at this stage. Add water little by little and make a soft smooth dough. I rinsed the blender with 1/4 cup of water and used that water while making the dough. Rest the dough for 10 minutes and then divide the dough into equal-sized small balls.
5. Take one ball and flatten it as shown below. Make sure not to press it too thin. Repeat the process for the entire dough balls. Now heat a Kadai with oil to fry the poori. When it is hot, slide one pressed poori. The poori will come to the top and then gently press it with the slotted spoon to puff up. Flip and fry the other side as well. Drain it from the oil and place it on the kitchen towel to remove the excess oil. 
Delicious poori is ready to be served. I served it with Poori Masala and Carrot Raita.
Points to remember: 
  • The oil should be really hot to get puffy poori. Maintaining the correct temperature throughout helps to puff the poori up. Also, don't flatten the dough too thin. It should be medium thick for the poori to puff up. If not, the poori will be crispy and flat like paapadam/appalam.
  • Add more chillies if you need spicy poori.
  • Make sure not to fry too long if you want to retain the green colour.

Warm Regards,
Happy's Cook - Divya

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