Boil or steam the palak before grinding.
Mix the oil with wheat flour using your palms then mix ground spinach with wheat flour knead a hard dough using water when required.Cover the dough and leave to rest for at least 30 minutes. Break dough into 10-12 pieces, and shape each into a round, smooth ball. Roll each ball into a round of about 1/4 cm in thickness.
Heat the oil in a vessel. Slip the rolled poori into the oil. As soon as it comes up, press the centre gently with a slotted spoon, so that the poori puffs up. Keeping the heat on high, turn it over and fry till light brown on both sides.
Remove from oil with slotted spoon, drain and place on an absorbent paper before transferring to a serving dish.
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