Spinach Puri & Roti | 1 Dough 2 Recipes
For the purée:
250g Spinach Leaves (Palak)
Some coriander stem
2 to 3 green chillies
1- inch fresh ginger
1/2 cumin powder
For the dough:
2 cups wheat flour (Atta)
Salt to taste
Spinach purée and little spinach stock or water
Boil some water, add and cook the spinach for 3 to 5 minutes.
Drain the water (keep the spinach water).
Grind the coriander stem. green chillies, fresh ginger,
cumin powder and cooked spinach into a smooth purée.
In a large bowl add wheat flour, salt, spinach purée and mix.
Add some spinach stock or water if required, make a soft & smooth dough.
Cover and let the dough rest for 10 minutes.
Divide the dough Golf ball sized balls.
Dust the surface with some flour and roll the dough into a 7 to 8 inches circle shape using a rolling pin.
Place the roti on a hot griddle (tava) over medium heat.
Cook for 8 to 10 seconds, then flip roti and brush some oil, again flip and brush some oil.
Cook both the sides until small brownish patches will start appearing on roti as it gets cooked.
Press and cook the roti till it becomes slightly brown and
evenly from all sides.
Divide the dough Gooseberry sized balls.
Dust the surface with some flour and roll the dough into a 3-inches circle shape using a rolling pin.
Heat oil in a pan. Oil should be very hot.
Check the temperature by dropping a small piece of dough into the hot oil. It will rise up immediately.
Slide the poori carefully into the oil.
Gently press the poori with the frying ladle. (This makes the poori to puff).
Flip the poori and cook the other side for few seconds till it turns slightly golden brown.
Remove the poori and transfer onto kitchen paper.