Palak Poori

Poori and tomato thokku has always been my favourite combo since childhood. This Palak Poori is a slight twist to the normal poori. Its a very good method to sneak-peek some spinach for kids who are fussy about it. This does not require any side dish as such, just goes well with any pickle or simple raita. You can serve it for breakfast/dinner or pack it for kids lunch. Am sure kids would love the green color Palak Poori.

Now to the recipe…

[Preparation Time – 15 mins : Cooking Time- 25 mins]

Ingredients:

• Wheat Flour – 2 cups
• Spinach – 1 cup(tightly packed)
• Salt – as needed
• Water- as needed
• Chilli powder – 1 tsp
• Jeera/Cumin Powder – 1/4 tsp
• Asafoetida – a pinch
• Oil – to deep fry

Method:

• Separate the spinach leaves from the stem (tender stems can be included), wash 3-4 times and clean it. Heat a pan with water and add salt and asafoetida to it. Bring it to a boil. Then add the cleaned/washed spinach leaves and let it cook for 3-5 mins.

• Drain the excess water and keep it aside. Do not waste it. Grind the cooked spinach leaves in a mixer into a smooth puree. Take wheat flour, spinach puree, salt (remember we have added some salt while cooking spinach), chilli powder and jeera powder in a bowl and mix well.

• Knead it into a soft dough adding enough water ( Use the water drained from the cooked spinach) Pinch a small sized ball and roll it into a small circle. Meanwhile heat a pan with oil enough to deep fry. Drop the rolled poori in hot oil and fry it evenly on both sides.

Drain in paper towels.

Palak Poori is ready. Serve hot with raita or pickle.

I served it with aloo mattar sabji.

Tips:

1. While cooking spinach add very less water. Bring it to a boil and then add the spinach leaves.
2. U can add ginger garlic paste along with the other ingredients while kneading the dough.
3. U can skip chilli powder and grind 1 or 2 green chillies along with the cooked spinach.

Sending this recipe to the Kids Lunch Box Recipes event conducted by Indus Ladies.