INGREDIENTS
- 1 bunch spinach (200 gms), washed, steamed and puréed
- Little coriander leaves
- 5-6 garlic cloves
- 1-inch ginger
- 1 tsp coriander seeds
- 1-2 green chillies
- ½ tsp saunf
- 3 tsp dahi
- 3 cups whole wheat flour
- 3 tsp besan
- 1 tsp red chilli powder
- Salt
- ½ tsp Shilpas Masala Mill Garam Masala
- ½ tsp jeera seeds
- 3-4 tsp ghee
- 250 ml oil for deep frying
INSTRUCTIONS
- Grind together ginger, garlic, coriander leaves, coriander seeds, saunf and dahi to a fine paste.
- Knead the flour with the ground paste and spinach purée along with all the powdered spices to a firm dough-like consistency.
- Use water as needed.
- Rest the dough for 30 minutes.
- Add little oil and knead the dough once again for 2-3 minutes.
- Divide into equal dough balls and roll them out in a poori shape.
- Heat oil in a kadhai.
- Deep fry pooris.
- That’s it, your easy spinach pooris are ready.
