1. In a sauce pan, add spinach and saute it for few mins until it releases water and wilts down a little bit. You can notice that it’s done once the leaves turn bright green in color.
2. Now let it cool and purees it in a blender and add this puree to a large mixing bowl.
3. Now add the whole wheat flour and first knead it and add water as you go, to form a slightly firm dough.
4. Apply few drops of oil on the dough so that it does not dry on the outside.
5. Let the dough sit for few mins.
6. Meanwhile add oil to a kadai and when it’s medium to high hot (you can check it by adding a small piece of the dough – when the oil is ready the dropped dough will immediately rise to the top with a sizzle.)
7. Make small lime size balls of the dough and before rolling it to a little thicker than chapati, you should dip the corner of the dough into the hot oil and then spread it around and then roll it to desired shape.
8. Drop one rolled dough and spoon a little hot oil over the dough, and lightly spoon the sides so that it puffs up. Let it cook one side for 1-2 mins.
9. Now flip it over and do the same.
10. Remove the poori to a paper towel lined plate. Enjoy this poori with your choice of curry, I always prefer chole. (The recipe follows!!)
1. Soak the chole in water for overnight or for at least 4-6 hours.
2. Chop green chilies, ginger, onion and tomatoes in a chopped to a coarse paste and keep it aside.
3. Take a pressure cooker, add little oil.
4. When the oil is hot enough add all the ingredients, add enough water and pressure cook for 2 whistles.
5. Let it release all the pressure, then check all the spicy and water content. You the gravy is not thicker, you can open cook it for few more mins and serve with those yummy and delicious pooris.