This post takes us to the basics of Indian cooking. Indian cooking, as we all know, use many ingredients and then those ingredients are transformed into a plethora of dishes we all are so fond of. Today i am putting down a simple an elegant recipe for a flavourful Indian flatbread, POORIS which are fondly enjoyed by Indians all over the world. Lets make a spinach dough Pooris.
Indians love their breads. There are just so many states and every state has its own specialty to offer. Ranging from the famous ones like Parathas, Kulche, Naans to tandoori rotis, chapatis, pooris.. the options are endless. I have been a fan of Pooris as long as i can recall. My dad would often ask my mom to prepare pooris with Aloo/Potato curry for Sunday brunch. My mom would try and make it even more interesting by making variations of pooris for us. One of her best creations were Palak/ Spinach Pooris which i simply adored. The green speckled pooris would not only look pretty but the slight hint of spinach paired well with various curries and gravies. Today, i am re-creating her Sunday brunch magic with Palak Pooris and Aloo Koftas 🙂 Enjoy !
Palak Pooris/ Spinach fried bread
palak pooris/spinach fried bread
- 2 cup spinach
- 3 cups whole wheat
- 1 tsp carrom seeds/ ajwain
- 1 tsp ginger, grated
- salt to taste
- 1-2 green chilies, finely chopped
- 1/2 tsp red chili powder
- 2 tablespoons oil for kneading dough
- 2 tablespoons Oil for dough
- Oil for deep frying
- Water for kneading dough
- Take a mixing bowl, in it add in all the ingredients except the Oil meant for deep frying and water. Mix with fingers till the mixture resembles bread crumbs.
- Slowly add in water (as needed) and form a soft and pliable dough.
- Let the dough rest for about 10-15 minutes. This helps in forming the gluten in the dough.
- Now, divide the dough into 20 portions. Take one portion and roll it to make a ball.
- Place the dough ball on a clean but pre-greased surface.
- Using a rolling pin, roll it out into a circular shape. Keep aside on a plate and repeat with all the dough balls.
- Heat the Oil (about 1.5 inches standing in the vessel. I prefer a small bottom kadhayi/wok pan so that less oil is required). Add a small bit of dough to check for the doneness of the oil. If the dough bit floats on the oil immediately and starts to fry, the oil is ready.
- Slowly introduce 1 dough circle at a time and fry till little golden brown on both sides. The pooris should puff up upon frying in oil. Push the Pooris with a ladle while frying to fluff it up.
- Remove on an absorbent paper to soak the extra oil. Fluffy palak pooris are ready!
Now thats a pretty looking bread there.. won’t u agree. I served it with a even tempting dish of Aloo Koftas and it was just perfect. Palak pooris have a very mellow flavour and fragrance which works in perfect harmony with a gravy dish. If u are looking for ideas of curries to accompany these palak pooris, look no further and jut go right ahead with these Aloo Koftas (recipe here)