Palak Ki Poori
Palak poori are soft deep fried circular flatbread made with a spinach and whole wheat flour dough. These palak pooris are a testament that healthy can taste delicious too!
- Prep time
- 10 min
- Cook time
- 7 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 cups Whole wheat flour
- 1 1/2 cups Spinach (washed, soft stalks are fine too)
- 1/2 teaspoon Nigella seeds
- 1 1/2 tsp Cooking Oil- 1 1/2 teaspoon (extra for deep frying)
- Salt (to taste)
- Water (as required for kneading)
Instructions
- 1
In a food processor, blend spinach into a puree. Can add a couple tablespoons of water if you need to, for turning the blades.
- 2
Transfer whole wheat flour (or durum atta) in a large mixing bowl. Add nigella, salt, 1 1/2 teaspoon oil and mix it together. Now add spinach puree to the flour and knead for 5 minutes to form smooth dough. Add a few tablespoons of water if required. Divide into 12-15 parts. Roll into balls and set aside.
- 3
Heat oil in a large wok for deep frying, to 350°F (175°C).
- 4
Lightly grease rolling board with oil, just enough to prevent the dough from sticking, approx. a couple drops. Use a lightly greased rolling pin to roll dough into a flat circle about 2” (5 cm) wide. Repeat the same for all the dough balls.
- 5
Drop one poori into hot oil for deep frying. Gently press the poori, with slotted spoon. Poori should puff in 8-10 seconds. Flip and cook other side for 8-10 seconds or until both sides turn golden brown.
- 6
Serve hot with choice of raita and pickle.