When decided to have poori as menu for yesterday's dinner, I was thinking to make something different. Baby spinach I bough for salad flashed my mind to make puree out of it and mix with flour. There born this dish and kids enjoyed this poori saying as 'awesome'. They didnt even expect the curry since the ginger garlic paste, Ajman and asafoetida enhanced & compensated the same. I baptised it as flavoured palak poori :-) Recipe here for your reference.
INGREDIENTS:
Wheat flour - 2 cups
Palak / spinach - 1 cup
Ginger garlic paste - 1 tsp
Ajman - 1/4 tsp
Asafoetida - a pinch
Oil - 1 tsp & as needed for deep frying
Salt - as needed
HOW TO MAKE:
Wash the spinach and make a fine paste of it by adding water. In a bowl add wheat flour, spinach paste, ginger garlic paste, ajman, asafoetida and salt.
Make a soft dough of it by adding a tsp of oil. Cover it with a cling wrap and keep it aside for 30 mins. Better keep it in a fridge. Make small balls out of it and keep aside. Heat oil in a kadai. Roll it out into small circles with medium thickness.
Once the oil become very hot, not too hot else it smokes. Drop a small piece of dough into the oil and it comes up immediately then the oil is ready for frying. Drop the poori into oil one by one. The poori will get puff and come up and carefully turn the other side and cook. When the color of the poori get changes then take it out and place it on the tissue.
Palak poori is ready. Serve hot with side dish of poori masal or of your choice.
This poori does not need any side dish and the kids will love to eat without any curry.
TIPS:
The dough should not be watery or sticky. The dough consistency should be like not sticky on your hand when you make a ball.
Comments
Post a Comment