Red Greens Poori

#PooriwithRedgreens or #RedGreensPoori : #Redgreens is known as #RedAmaranth. These leaves are good source of dietary fibre. Regular consumption helps to alleviate the problem of constipation.
It is rich in vitamins and minerals. Children and even some adults do not like to eat green leafy vegetables.
It is important to add these leaves in some form in our daily diet. Here I tried to make poories using red amaranth leaves.
Lets see the method of preparing poori with red greens.

Ingredients :
Ingredients for dough :

Whole wheat flour                       : 3/4 cup
Maida                                         : 3/4 cup
Red Greens [ Amaranth leaves]   : 3/4 cup

Salt                                             : 1/2 tsp (adjust )

Ghee                                           : 1/2 tsp

Oil                                               : 1 tsp

To fry :

Any cooking oil                            : 1 cup

I used refined sunflower oil.

To make poori :

Chappathy maker.

Method :

Firs we start preparing dough.

Wash red greens thoroughly with water.
Pressure cook for a whistle. Release steam immediately and open the cooker.
Cool under a fan and grind into a smooth paste adding 1/4 cup of cooked water.

Take all other ingredients in a basin and rub with fingers to mix ghee with the flour.
Now add red greens paste and knead into a dough.

Add 1 tsp of oil and knead well to get a smooth and thick dough.

The dough would become more elastic and smooth.

Divide the dough into 12 - 15 equal parts.

Make perfect balls with palms.

Heat a kadai with oil on a stove on a stove over high flame.

Put a few drops of oil and apply well over both top and bottom plates of chappathy maker.

This is done to avoid dough sticking to the plate.

Keep one ball on oiled bottom plate of the chappathy maker. 

Close and give equal pressure over the dough ball by pressing with handle over the top plate to make poori.

Now keep the burner at medium flame.

The oil should be fuming and smoky to get fluffy poori.

Slowly glide the poori along the side of the kadai inside the smoking oil.

It expands like a balloon.

Slowly turn the other side to fry well.

Drain oil and transfer onto a plate lined with kitchen paper.

Serve with poori masala 

or potato kuruma 

or tomato bhindi curry.

Can also be enjoyed with milk.

Poori also goes well with sugar or jaggary.

Note : 
Each and every time grease the plates of chappathy maker with oil.

Oil should be very hot and smoking to get fluffy soft poori.

As far as possible prepare poori immediately after kneading the dough.

The rounds pressed with chappathy maker should be of equal thickness.

Other poori recipes to try [ click once on the image to take you to the post ]

Poori

Spinach Poori

Red greens Poori

poori kizhangu

For other Tiffin varieties

Tiffen Recipes


Great accompaniments for tiffins

Side Dish