Palak Ki Poori
Spinach purée gives these fried whole wheat pooris their green color and savory flavor, with nigella seeds adding a gentle oniony bite.
Prep 25 min · Cook 15 min · Total 40 min · Makes 12 to 15 pooris
Ingredients
- 2 cups Whole wheat flour
- 1 1/2 cups Spinach
- 1/2 teaspoon Nigella seeds
- 1 1/2 tsp Cooking Oil- 1 1/2 teaspoon
- Salt, to taste
- Water
Directions
- Puree the spinach in a food processor, adding a couple tablespoons of water only if the blades need help moving. Put the whole wheat flour, or durum atta, into a large mixing bowl. Stir in the nigella, salt, and 1 1/2 teaspoon oil, then add the spinach puree. Knead for 5 minutes, working in a few tablespoons of water if needed, until you have a smooth dough. Portion the dough into 12-15 pieces, shape them into balls, and leave them aside.
- Pour the oil for deep frying into a large wok and heat it to 350°F (175°C).
- Rub the rolling board with just enough oil to stop sticking, about a couple drops. With a lightly oiled rolling pin, flatten one dough ball into a circle about 2” (5 cm) across. Continue with the remaining dough balls in the same way.
- Slide one poori into the hot oil. Use a slotted spoon to press it gently as it fries; it should balloon up in 8-10 seconds. Turn it over and fry the second side for 8-10 seconds, or until both sides are golden brown.
- Serve hot with your choice of raita and pickle.