Palak Poori

Poori is usually the breakfast we plan for weekends. May be it's because we feel we can digest all the oil over the weekend or that if it makes us feel drowsy, we have the weekend in hand to sleep tight :) Like every other dish, this too would need a variation than the usual. The next type of Poori I want to try is to add more masala to the dough; may be some green chillies, lemon, jeera & dhaniya powder & more.. Here's the recipe for Palak Poori.

Ingredients:
1 bunch of Palak/Spinach
2 cups wheat flour
Salt
WaterOil for deep frying

Preparation:

• Steam/Boil spinach & grind it to fine paste.
• In a bowl, add wheat flour, ground spinach paste, maida (1:1 wheat: maida optional) & salt; mix it well to make dough. If required add water.
• Make small lemon sized balls of dough.
• Roll dough (a bit thicker than usual, as done for plain poori) using rolling pin.
• Deep fry them & place them on tissue paper to soak excess oil.

Serve with Sagoo or any side dish.