Bhatura recipe Methi poori recipe
Palak | spinach leaves 2 cups (loosely packed) Whole wheat flour 1 and 1/2 cups Ajwain| Omam 1/4 tsp Green chili 2 Ginger a small piece Salt as needed Sooji | rava 1 tsp Sugar 1/4 tsp Oil for deep frying Method:
Wash the palak leaves and keep it in a wide bowl. Sprinkle sugar on that. Sugar retains the green colour of the poori. Add hot water to this and let this immerse in hot water for a minute. Drain the water and run this in cold water. Grind the blanched spinach leaves along with green chili and ginger into a smooth paste. Do not add any water while grinding. In a wide bowl add the whole wheat flour,ajwain,palak puree,sooji and salt. Sprinkle little water and knead the mixture into a non sticky stiff dough. Ensure that the dough is smooth without any cracks. Also do not add too much water. Divide the dough into equal lemon sized balls. Heat the oil. Dip the lemon sized ball in hot oil and roll the pooris. Roll into a medium thick disc. Too thinly rolled pooris tear easily while puffing and too thick pooris will not puff up. Fry them in hot oil. Cook on both sides. Repeat this for the rest of the pooris.
Method with step by step pictures:
Wash the palak leaves and keep it in a wide bowl. Sprinkle sugar on that. Sugar retains the green colour of the poori. Add hot water to this and let this immerse in hot water for a minute.
Drain the water and run this in cold water. Grind the blanched spinach leaves along with green chili and ginger into a smooth paste. Do not add any water while grinding.
In a wide bowl add the whole wheat flour,ajwain,palak puree,sooji and salt. Sprinkle little water and knead the mixture into a non sticky stiff dough. Ensure that the dough is smooth without any cracks. Also do not add too much water. Divide the dough into equal lemon sized balls.
Heat the oil. Slightly dip the edge of the lemon sized ball in hot oil and roll the pooris. Roll into a medium thick disc. Too thinly rolled pooris tear easily while puffing and too thick pooris will not puff up.
Fry them in hot oil. Ensure that the oil is hot, else pooris will not puff up. Cook on both sides. Take out from oil and drain in a kitchen towel.
Repeat this for the rest of the pooris. Serve hot with chole or kurma or kizhangu.
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