Palak Ki Poori

Directions

In a food processor, blend spinach into a puree. Can add a couple tablespoons of water if you need to, for turning the blades. Transfer whole wheat flour 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. Heat oil in a large wok for deep frying, to 350°F . 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” wide. Repeat the same for all the dough balls. 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. Serve hot with choice of raita and pickle.