Palak Poori | Spinach Poori

Another poori variety for Lil Angel.I used spinach for her favorite green colored pooris.

I used:

Spinach leaves from 1/2 a bunch
Wheat flour - 3 cups
Ajwain - 1/2 a teaspoon
Salt to taste
Oil for deep frying

1. Drop the leaves in boiling water and remove after a minute.
2. Puree the spinach without adding water.
3. Take the wheat flour ,salt and ajwain in a bowl.Use the puree to knead the poori dough.[If there is excess puree use it for soup or add to gravy.If it is not sufficient, use a little water to knead.]
4. Pinch out small balls and roll into poori's
5. Heat oil for deep frying and fry these mini pooris in batches.
6. Drain and serve with potato masal.

Other poori varieties

Apart from the regular Poori, you can also try Buckwheat Poori or Masala Poori or Beetroot Poori.For a change why not prepare the famous Sindi breakfast - Dal pakwan....

This day that year

2009 - Boondi Raita