And I was thinking that maybe I should make the best use of the puris and make them power packed. So wanted to try out Spinach mixed pooris. While regular pooris are something that don’t face a rejection, these nutritious pooris surely face denial as the kids are reluctant to eat a different colour. Then I thought that maybe I should make it mini pooris and try mu luck.
Yes finally these mini sized pooris simply disappeared. And I plan to make Pink and Orange Pooris too, all mini bites!
Wheat flour – 1 cup
Palak /Spinach – 3/4 cup (as per taste and colour)
Salt to taste
Garam Masala – 1/2 tsp
Green Chili paste – 1/2 tsp
Roasted Cumin powder – 1/2 tsp
Oil for deep frying.
Method to prepare:
Wash and blanch the spinach leaves. Puree the leaves. Alternatively you can boil them if you want.
Take the flour in a wide bowl. Mix spices, salt to the flour and combine well.
Then add the spinach puree and mix to the flour. Knead well. Add more water if required. But remember for pooris you have to get a stiff dough. Add more puree if required.
Heat a pan with oil. Pinch out very small ball from the dough and roll out into mini discs. If you want perfect small discs, cut out using a small katori or cup for even shape.
When the oil is hot, gently slide these pooris and fry on both sides.