Spinach Pooris

Poori, aloo ki subzi and kheer - absolutely love this combo !

Ingredients :

1 1/2 cup Wheat Flour
1 cup tightly packed Spinach
5-6 Green chilies
1 tsp Fennel seeds
1 tsp Carom seeds
1 tsp Ginger, grated
2 tbsp Oil
1 tsp salt
Oil for frying



Directions :

1. Wash spinach leaves and drain excess water.
2. In a blender put spinach, ginger, chilies, salt and fennel seeds. Blend until smooth.
3. Mix carom seeds and oil in the flour and knead a tight dough using spinach puree. I did not use any extra water for mine, the puree was just enough.
4. Let the dough rest for 20-30 minutes.
5. Heat oil on high flame. Wile the oil is heating divide the dough into 16 lemon sized balls and roll out pooris.
6. Deep fry the pooris. Remember to flip the first side as soon as it puffs up so that you get a nice and green color. (If you don't flip it soon enough the pooris will turn brownish and you wouldn't see this beautiful green color)