Name: Palak Masala Poori recipe by Amrita Iyer at BetterButter
Cook time: 30 min
Total time: 30 min
Yield: 7
Ingredients: For the Poori:; 1 cup Spinach (boiled in salted water drained and pureed); 1/2 cup whole wheat flour (atta); 1/2 cup all purpose flour (maida); 2 tbsp Semolina; 1 tsp salt; 2 tbsp Oil; Oil for frying; For the Masala:; 2 Bay Leaves; 2 Black Cardamom pods (badi elaichi); 2 Green Cardamom pods (choti elaichi); 1 small stick Cinnamon (dalchini); 2 Cloves (laung); 1 tbsp Fennel Seeds (saunf); 1 tsp salt

ABOUT Palak Masala Poori RECIPE

I wanted to prepare a snack with 2 ingredients for a challenge. The ingredients were Spinach and Bay Leaves. As we have a lot of festivals coming our way and lots of guests would be expected, the idea of a deep fried poori instantly appealed to me and I planned out this recipe. As the challenge included Bay Leaves, I thought of preparing a Masala to be mixed into the dough for sensational tasting pooris.

Ingredients Serving: 7

For the Poori:
1 cup Spinach (boiled in salted water drained and pureed)
1/2 cup whole wheat flour (atta)
1/2 cup all purpose flour (maida)
2 tbsp Semolina
1 tsp salt
2 tbsp Oil
Oil for frying
For the Masala:
2 Bay Leaves
2 Black Cardamom pods (badi elaichi)
2 Green Cardamom pods (choti elaichi)
1 small stick Cinnamon (dalchini)
2 Cloves (laung)
1 tbsp Fennel Seeds (saunf)
1 tsp salt

Instructions

For the Masala: Dry roast bay leaves, black cardamom, seeds from the green cardamom pods, cloves, fennel seeds and cinnamon till the lovely aroma is released. Cool to room temperature and dry grind to a fine powder.
Sieve and mix salt into the powder.
For the Pooris: Take out the spinach puree in a mixing bowl. Add whole wheat flour, all purpose flour, semolina, salt and 2 tbsp oil. Add the prepared spice powder and knead into a soft dough. Keep it aside for 30 minutes.
Heat oil on medium heat in a kadhai for deep frying. Make small balls out of the dough. Roll out pooris with the aid of some warm oil. When the oil is ready, fry each poori till puffed up and golden brown.
Serve hot with sweet yogurt and pickle.

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