Spinach Puri- basic puri with the goodness of spinach.These deep fried bread pair well with dishes like chana masala or aloo matar. So when I shared this aloo rasedar recipe 2 weeks back, I received so many messages and emails asking me to share the recipe of the green puris that were there in the picture.
I finally got around writing down the recipe for these green puris and I am excited to share the recipe with you guys today.Puri or poori is an Indian deep-fried bread made with whole wheat flour. It is extremely popular in India and you can always expect it to be made for festivals and special occasions.
Ingredients225 grams spinach
1 inch ginger
1/2 green chili
2 cups atta 260 grams, whole wheat flour
1/2 teaspoon ajwain carom seeds
1/2 teaspoon salt
1 tablespoon oil 15 ml, I used avocado oil
1-2 tablespoons water as needed
oil to fry the puri, use canola or vegetable oil
Method* Bring a pot of water to a light boil. Then add spinach to it. Cook for 2 minutes until the leaves wilt.
* Then drain the water and transfer the leaves to a large bowl with cold water. Let it remain like that for 2 minutes. This helps in retaining the green color of the spinach.
* Remove the leaves from the bowl and transfer leaves to a blender along with ginger and green chilies.
* Puree the contents to a smooth paste without adding any water. Set it aside.
* Take atta in a bowl, add ajwain and salt and mix.
* Add the prepared spinach puree to the bowl. Start mixing the spinach puree into the atta using your hands.
* Also add the oil and continue to mix and knead the dough. You might need 1 to 2 tablespoons of water to knead.
* Knead to a tight dough. Not very stiff and not too soft either. Cover the dough with a damp cloth and rest for 20 minutes.
green color kneaded dough.
* fter the dough has rested, divided the dough into 18 parts (25 to 27 grams each). Meanwhile heat oil in a kadai on medium-high heat to fry the puri.
* Take one portion of the dough and start rolling it.
* Roll into a circle of 4 inch diameter. Roll 4 to 5 puris at a time, keep the rolled puris covered with a cloth at all times. You should roll the puri neither too thin nor too thick.
* Add rolled puri into hot oil. The oil should be quite hot to fry the puris.
* 5 to 10 seconds after dropping the puri into the hot oil, start pressing the puri with a spatula. This will make it puff up.
* Flip and cook the other side too until golden brown spots appear, around 30 seconds or so. Remove on a paper towel. Roll and fry all puris similarly. Serve these puris with chana masala or with a side of yogurt and pickle.