Name: Spinch Puri recipe by Neha Santoshwar at BetterButter
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Ingredients: Spinch - 250 grams; Wheat flour - 2.5 cups; Ginger - 1 inch finely chopped; Salt - 1/2 tablespoon; Jeera- 1/4 tablespoon; Hing- 1 pinch; Oil-for frying; Oil- 2 teaspoon (for dough); Water as required

Ingredients Serving: 4

Spinch - 250 grams
Wheat flour - 2.5 cups
Ginger - 1 inch finely chopped
Salt - 1/2 tablespoon
Jeera- 1/4 tablespoon
Hing- 1 pinch
Oil-for frying
Oil- 2 teaspoon (for dough)
Water as required

Instructions

Grind cleaned spinach leaves, ginger and green chilies to form a smooth puree
Add spinach puree, salt, cumin seeds, asafoetida and oil into the wheat flour.
Mix all the ingredients well. Add water in small proportions and knead a stiff dough
Cover and keep the dough aside for 20 minutes. Grease your palms and knead the dough again. Divide the dough into equal lemon sized balls.
Add little oil on the rolling surface. Roll into 3-4 inch diameter puris
Heat oil in a kadai. Gently slide a poori into the hot oil. Slightly press the poori with the slotted ladle. Keep flipping the sides and fry the poori until itd golden brown. Drain the excess oil on the kitchen paper towel. Serve hot

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