A simple variation to the usual Poori can be much appealing in colour and taste. Whole wheat flour mixed with pureed spinach-ginger-chilies paste and some powdered spices makes for a very traditional healthy breakfast.
Accompanied with a side dish or just some pickles is just yummy and fulfilling. It not only satiates your hunger but can also be carried while travelling. Here I made Aloo methi to go with it. So check for a step by step guide with pictures to preparing it.
- 1 & 1/2 cups maida (plain flour)
- 1 cup atta (whole wheat flour)
- pinch of baking soda (opt)
- 1/2 tsp. amchur powder
- 1 tsp. roasted coriander-cumin powder
- salt to taste
- 1 bunch spinach, washed, drained & chopped
- 1" ginger, chopped
- 1-2 green chilies
- 1 tbsp. oil
- oil to deep fry
Grind the spinach, ginger and green chilies to a smooth paste by adding some water. Keep aside.
In a bowl, sift the maida and atta. Add salt, baking soda, amchur powder, coriander-cumin powder and the spinach paste. Knead into a tight dough. Add water if required.
Apply 1 tsp. oil and knead for a further 1 minute. Cover and leave aside to rest for 30 minutes. Divide the dough into equal portions.
Roll out the portions of the dough into small circles. Heat oil and deep fry them on both sides till they puff up. Drain on a kitchen towel and serve hot along with some side dish or pickles.
Knead a dough with atta, powdered spices & spinach puree.
Rest the dough for 30 minutes.
Divide the dough into equal portions and then roll into small circles.
Deep fry them till slightly browned on both sides.
Serve them hot with some side dish or pickles.