Spinach Poori

#SpinachPoori : Green leafy vegetables are good source of fibers, vitamins and minerals.
Spinach is known as kodi pasalai in Tamil.
Spinach is very nutritious and rich in antioxidants when taken fresh or cooked quickly.
So spinach can be used for garnishing the food at the end or in salad as fresh leaves to get the full nutrition.
It is a rich source of Vitamin A and has other Vitamins such as C, E and K. It is a great source of minerals like potassium, magnesium, calcium, iron etc.,....
Here let us see the method of preparing spinach poori.

Ingredients :

Ingredients for dough :

Whole wheat flour                  : 3/4 cup
Maida                                    : 3/4 cup
Spinach                                  : 10 - 15

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 :

Keep a kadai on a stove on a stove over a slow flame.

Now we start preparing dough.

Wash Spinach thoroughly with water and grind into a smooth paste adding 1/4 cup of water.

Take all other ingredients in a basin and rub with fingers to mix ghee with the flour.
Now add spinach 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 equal parts. Make perfect balls with palms.

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

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 cook.

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 dough.
• The rounds made using chappathy maker should be of equal thickness.

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

Poori

Beetroot Poori

Red greens Poori

Poori kizhangu

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