Making pooris interesting is a little difficult. The only way that I could think of, is by adding flavour and/or colour. In this recipe, the pooris have been given a green tinge with the use of pureed spinach – which not only provides the green colour, but also adds in nutritional value.
|Preparation Time||:||10 minutes|
|Cooking Time||:||20 minutes|
|Spinach (roughly chopped)||4 cups|
|Whole Wheat Flour||2.5 cups|
|Green Chillies||4 nos.|
|Oil||For deep frying|
|1. Wash the spinach under running water
2. Heat about 1 cup water in a pan. When it begins to boil, add the spinach, ginger, garlic and green chillies and cook for about 4-5 minutes till it is tender. Switch off the gas and allow the spinach mixture to cool
3. Add the spinach mix into a blender and blend to a smooth paste
4. In a big mixing bowl, add the whole wheat flour, semolina, sugar and salt. Mix well. Make a small well in the centre of the flour. Add the spinach puree into the well and mix with the flour to make a smooth medium-soft dough (add water only if necessary)
5. Cover the dough with a damp cloth and keep aside for 5-10 minutes
6. Heat the oil in a deep frying pan over medium flame
7. While the oil is heating, divide the dough into 4 equal portions. Divide each portion into further 4 pieces, making a total of 16 parts. Form each into a smooth ball
8. Roll each ball into 7” wide disc of medium thickness
9. Gently drop a rolled disc into the hot oil. With the help of a slotted spoon, gently press the disc to submerge it in the oil. Once the poori begins to puff, gently caress it with the slotted spoon allowing to puff completely. Turn the poori over and cook. Once the poori is golden brown, it is done. Remove the poori from the oil and drain onto a paper towel. Similarly, cook the remaining pooris in batches of 204 (depending on the size of the pan)
10. Serve hot.
|· With any Indian vegetable preparation
· With a choice of Indian pickles.