Palak Ki Poori (Deep Fried Spinach Bread)

          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 out the step by step pictorial recipe to prepare 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 dough into equal portions & then roll into small circles.
                                  

                                  Deep fry them till slightly browned on both sides.

                                Serve them hot with some side dish or pickles.

Koraishutir Kochuri (Green Peas Kachori / Stuffed Deep Fried Bread - Bengali Style)

       
         This is one of the most popular and a favorite breakfast of all Bengalis. Come weekend and hot steaming Koraishutir Kochuri is a common feature in every Bengali household with either cholar dal or aloo dum. This type of kachori is also a fast food found in every street corner shops in Kolkata any time of the day. They are basically deep fried poori stuffed with mashed peas. So check out an easy step by step pictorial recipe to prepare it. 

Stuffing- 

• 1 cup frozen green peas, blended
• 1" ginger, grated
• 2 green chilies
• 1 tbsp. mustard oil
• 1/2 tsp. cumin seeds 
• 1/4 tsp. asafoetida (hing)
• salt to taste
• 1/4 tsp. turmeric powder (opt)
• 1/2 tsp. cumin powder

Other Ingredients - 

• 1 cup plain flour (maida)
• 1 tbsp. oil
• pinch of salt
• lukewarm water to knead
• oil to deep fry

          Grind the peas along with ginger and green chilies and keep aside. Heat oil in a pan and temper with cumin seeds / nigella seeds and asafoetida. Sauté for a few seconds.

           Add the ground paste all the dry spices. Sauté till the moisture dries up. keep aside to cool.

          Knead a dough with the plain flour, oil, salt and required quantity of water. Cover with a wet cloth and keep aside for 30 minutes. 

          Divide the dough and the stuffing into equal portions. Take a portion of the dough and make a dent in the center. Place a portion of the filling and close the edges to form into a ball.

          Roll out into a poori with the help of some oil. Roll out all the portions of the dough along with some filling in the similar fashion and keep aside.

          Heat oil in a pan and deep fry them one at a time, to a golden brown colour. Drain on a kitchen towel and serve hot with cholar dal, dum aloo or any side dish. 

                     Grind the peas along with ginger & green chilies. Keep aside. Heat oil & 

                     temper with cumin seeds & asafoetida. Sauté for a few seconds.

                                   Add the ground paste all the dry spices. 

Sauté till the moisture dries up. keep aside to cool.

                         Knead a dough with plain flour, salt, oil & required quantity of water.

                                 Cover & keep aside for 30 minutes. 

                                  Divide the dough and the stuffing into equal portions.

                      Take a portion of the dough & make a dent in the centre. Place a portion 

                      of the filling ,,,,

                                  ,,,, and close the edges to form into a ball.

                                  Roll out into a poori with the help of some oil. 

 Heat oil & deep fry them one at a time, to a golden brown colour. 

Drain on a kitchen towel.

                                  Serve hot with cholar dal, dum aloo or any side dish.