Preparation time : 30 minutes
Cooking time : 1 minute – 40 seconds for each poori deep fried
Serves : 3 members
Description
Nothing excites me more than an edible gift. I get two huge bunches of organic home grown spinach from one of my co – sisters. I did not want to use them the cliche regular way. So here is what I ended up doing with them. Yes, I made palak poories for breakfast. Trust me, I was flattered with the smiles at the breakfast table. The green eye popping colour sure did do its bit of magic. The best part being the taste of palak not felt at all. What a genius cheats way to make children eat their greens. Well, I don’t have such trouble at home as my three kids ( including hubby dear ) are fond of their greens and veggies. I shared these images with my co – sister, she was over whelmed and appreciated me a lot. What more do you need when people say you did pure justice to the organic jewel.
Palak poori
Ingredients
Ingredients | Quantity |
|---|---|
| Flour / Maida | 1 cup |
| Wheat flour | 1 cup |
| Spinach | 1 bunch cleaned |
| Salt | to taste |
| Water | 1/2 cup |
| oil | 1 tablespoon + to deep fry |
Method
- Boil the spinach with 1/4 cup water and salt to taste to done. Cool completely and blend to smooth purée.
- Mix together flour, wheat flour and salt to taste. Add the spinach purée and mix well.
- Top with one tablespoon of oil. Knead and sprinkle water if required to get a smooth elastic dough. Keep aside for ten minutes.
- Heat oil to deep fry. Make small lemon size balls out of the smooth dough. Sprinkle flour on a work surface.
- Flatten on lemon size ball and with the help of a rolling pin roll into Palm size discs of even thickness about 1/4 inch thick.
- Do the same to all the dough balls.
- Deep fry the spinach poories in medium hot oil to puffed up and green colour. Drain and serve with curry of choice.
