- 100g spinach
- 3 cups hot boiling water for blanching
- 2 cups cold water
- 1 inch ginger
- 1 green chilli
- 2 cups whole wheat flour
- 1 tsp salt (or more, as per taste)
- 1 tbsp oil, for the dough
- 1 pinch asafoetida
- 1 tsp carom seeds
- oil for frying, as required
Rinse spinach leaves and blanch in boiling water for a minute. Remove the leaves with tongs and place in cold water again for a minute to retain it’s beautiful green colour.
Now blend the leaves with chilli and ginger to make a smooth paste without adding too much water.
Combine whole wheat flour,carom seeds,asafoetida & salt,oil,spinach puree & make a semi soft dough adding water as required. Cover & leave aside for at least 15 minutes.
Divide the dough in small balls & gently roll to a 4 or 5 inches poori with a rolling pin.
Fry in medium hot oil until the puris puff up, turn over & fry the other side. If it is fried for too long, you’ll lose the green colour. Place the puris on a kitchen towel to drain the excess oil.