Ingredients:
1 bunch baby Spinach leaves / Ele Palak soppu
2 cups Wheat flour
2 Green Chillies
Salt to taste
Oil
Recipe:
Clean the spinach leaves, wash them and keep them aside.
Put 6-7 cups of water in a vessel and bring it to boil. Add little amount of spinach leaves to this water and stir them for about 2-3 mins. Remove the spinach leaves from boiling water and put them in a vessel containing cold water. Repeat this procedure for all the spinach leaves.
1 bunch baby Spinach leaves / Ele Palak soppu
2 cups Wheat flour
2 Green Chillies
Salt to taste
Oil
Recipe:
Clean the spinach leaves, wash them and keep them aside.
Put 6-7 cups of water in a vessel and bring it to boil. Add little amount of spinach leaves to this water and stir them for about 2-3 mins. Remove the spinach leaves from boiling water and put them in a vessel containing cold water. Repeat this procedure for all the spinach leaves.
Squeeze the spinach leaves as shown in the picture below.
Put squeezed spinach leaves, green chillies in a mixer and grind them into smooth paste by adding sufficient amount of water as shown in the picture below.
Mix wheat flour, ground spinach leaves, salt and knead the dough by adding sufficient amount of warm water. Cover the dough and keep it aside for about 15 mins.
Take little amount of dough and make a round ball.
Roll the ball little bit as shown in the picture below by using sufficient amount of dry wheat flour.
Keep oil in a thick bottomed vessel and heat it. Put rolled poori to oil. Fry both the sides of poori.
Serve hot along with Bombay Sagu / Bhaji / Channa Masala / Mixed Veg Kurma. The above mentioned ingredients will serve 10-12 spinach pooris.
Put squeezed spinach leaves, green chillies in a mixer and grind them into smooth paste by adding sufficient amount of water as shown in the picture below.
Take little amount of dough and make a round ball.
Roll the ball little bit as shown in the picture below by using sufficient amount of dry wheat flour.
Keep oil in a thick bottomed vessel and heat it. Put rolled poori to oil. Fry both the sides of poori.
Serve hot along with Bombay Sagu / Bhaji / Channa Masala / Mixed Veg Kurma. The above mentioned ingredients will serve 10-12 spinach pooris.
7 comments:
lovely delicious and healthy spinach pooris.
Oh! I love these pooris, when my Maa in-law makes them.... Very yummy & delightfully delicious.... I hog on say 8-9 of those.... or probably more that I'm not sure of the count..... It is on the higher side though.... for sure.... Your prep looks tempting too & reminds me of my Maa in-law.....
Ash....
(http://asha-oceanichope.blogspot.com/)
Wow, your photos itself tempting to eat
Will tell my wife about this poori.
Very nice one again.. Liked it!
-Ranjith.
very good we will try this one...
I usually prepare this poori's, love the colour...thanks for sharing..
I love pooris and green is my fav color perfect combination will try this out some day.......:) it looks yummyyyyyyyyyyy.....Its so tempting will try it very soon.....:):):)
Priyanka Prabhu
(http://www.blogforfoodies.blogspot.com)
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