Hariyali Poori

Poori is an integral part of an Indian household. Be it a festival, pooja or any other special occasion , poori has a huge fan following. I remember the festival time when all of my relatives used to gather under one roof . The 'festive special cooking list' comprised of shrikhand, aalu bhaji and what not. But all of us wanted the round ,fluffy and piping hot brown poori's . Someone wanted to relish it with the new  
aam ka achar and someone wanted to have it with shrikhand- thus enjoying every bit of it without bothering much about the calories :-). I personally don't like it too much, still till date i have tried a lot of varieties of poori. The one which i recently made is this 'Hariyali Poori'. As the name suggests, i have used green veggies -mainly Spinach , Onion Greens and Green Garlic.You can add few more if you want but then there will be a clash of taste. Here comes the recipe:

Ingredients:

• 4 cups Whole Wheat Flour
• 1 tblspn Besan
• 1 cup finely chopped Spinach
• 1/2 cup finely Onion greens
• 1/2 cup finely chopped Green Garlic
• 1 tspn Cumin Seeds
• 1 tspn Turmeric Powder
• 1-2 taspn Green Chilli Paste
• 1 tspn Ginger paste
• Red Chilli Powder to taste
• Salt to taste
• 1 tspn oil
• Oil for deep frying

Preparation Time: 10 mins

Cooking Time: 15 mins

Serves: 3

Method:

• Mix all ingredients in a bowl and knead a smooth stiff and pliable dough. The dough has to be stiffer than the roti dough.
• Grease oil all over the dough and leave aside for 10 mins.
• Make small balls of the dough and make small rounds. Remember not to use dry wheat flour to roll the poori's as the oil will become black while frying.
• Heeyt oil in a pan on medium heat till the poori puffs up
• Serve hot with raita and green chatni/ achar.

 You can make the paste of spinach instead of chopping it to get a rich green color . I wanted the raw taste so i used the chopped version of the veggies.

 

HAPPY COOKING !

Chandana Mungre Kashid

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