Spinach & Peanut Pooris

Spinach & Peanut Pooris

Nabeel is learning vegetables in school. Last week they were introduced to Spinach and I made him some lovely spinach pooris as they have been asked to carry a food item prepared using the vegetable they will be learning that day.
Spinach, incidentally, is my current favourite vegetable and I make it a point to use it at least once a week. Nabeel enjoys eating all types of breads, Indian or Western so I knew Spinach had to be incorporated in a bread recipe and that's how the pooris were born
This is by far the simplest bread variation I have created. The Pooris are good on their own, try them with some achaar (pickle) or a dip, they taste divine. Pack them for your child's tiffin or make them for tea time. They also qualify as a good travel snack.

spinach and peanut fried bread

Spinach & Peanut Pooris Recipe
Makes 15 pooris

1.5 cups whole wheat flour or gehun ka atta
½ cup wilted spinach (approx ½ bunch of fresh spinach will give this)
¼ th cup raw peanuts
1 teaspoon chopped garlic
½ teaspoon chopped ginger
1 green chilli
1 teaspoon jeera
Salt as per taste
Oil for frying


Step 1 – Coarsely blend all the ingredients except the flour.
Step 2 – Combine the blended mixture with flour and using water make pliable dough. Check for salt and adjust if required.
Step 3 – Cover dough and keep aside for 15minutes.
Step 4 – Heat a wok/kadhai with adequate amount of cooking oil, keep the flame on simmer.
Step 5 – While the oil heats; roll out pooris in round or any shape of your choice. Pooris should be approx 3inch in diameter.
Step 6 – Avoid rolling very thin pooris, especially if packing in tiffin as they tend to dry out. Thicker pooris remain soft, comparatively.
Step 7 – Once the oil is hot deep fry the pooris on low flame only.
Ensure they don't brown too much. Serve hot with a pickle or dip


All pictures in this article are original and belong to the author. Reproducing them in any form without the permission of the author will not be allowed.



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