How to make Palak Puri -
Prepare paste from Spinach
Break spinach leaves from stalk and rinse them thoroughly. Place these spinach leaves, ginger and green chilly in a mixer jar and make a fine paste.
Knead stiff dough -
Take wheat flour in a bowl and make small space in the centre. To it add spinach paste, salt, cumin seeds and oil. Mix everything really well. Add water in small portions and knead stiff and tight dough. Cover and keep the dough aside for 20 minutes to set. Almost 1/4 cup of water for kneading this much quantity of flour.
Roll the pooris -
After 20 minutes, the dough is set as well. Grease your hands with some oil and knead the dough again until smooth. Also, heat enough oil in a wok to fry the pooris. Now break small lemon size lumps from the dough. Roll out each lump giving it a round shape and flatten to give a shape like peda.
Start with rolling out the pooris. After this, grease the rolling board woth some oil and place the rolling ball over it. Roll it out into 3 to 4 inch diameter poori using rolling pin. Similarly prepare rest of the pooris as well.
Fry the pooris -
Check if the oil is rightly hot. Drop small lump of dough into the oil. It starts floating gradually, so the oil is rightly hot. Slide one poori into the oil and press it down gently to puff it up. Flip the side when the poori puffs up and continue frying until pooris gets golden brown in color. Drain out the pooris when they get golden brown in color and similarly prepare rest of the pooris as well.
Crispy, green puffy spinach pooris are ready. Serve them with chutney, pickle, raita or any sabzi as per your taste and relish eating. These spinach pooris keep good for up to 2 to 3 days. Pack them for an outing or picnic or while traveling away from home.
