Palak ki Poori

Sneak in some spinach greens and give a healthier, wholesome twist to the much-loved poori.

• Ingredients:

• 1½ cups Golden Temple^® Durum Atta Flour Blend  + extra for dusting
• 1 tsp salt
• ½ tsp caraway seeds
• 1½ tbsp Pure Vegetable Oil + 3 cups (750 mL) for deep frying
• ½ cup spinach purée
• 2 tbsp water

• Method:

• 1 Mix first 3 ingredients in a large mixing bowl. Add 1 ½ tsp oil, spinach purée and water and continue mixing. Knead for 5 minutes to form smooth dough. Divide into 12-15 parts.
• 2 Heat oil in a large wok to 350°F (175°C).
• 3 Lightly grease rolling board with oil, just enough to prevent the dough from sticking. Use a lightly greased rolling pin to roll dough into a flat circle about 2” (5 cm) wide.
• 4 Drop one poori into hot oil for deep frying. Gently press the poori, with slotted spoon. Poori should puff in 8-10 seconds. Flip and cook other side for 8-10 seconds or until both sides turn golden brown.
• 5 Serve hot with choice of raita and pickle.

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