Puris have a way of making even the most ordinary meal look special. And watching a puri puff up in hot oil is almost hypnotic – a flat disc of dough ballooning into an light, airy ball of deep fried goodness! Accompany it with a potato curry and you have a combination that has perfection written all over it.
In north India, it is a very popular breakfast/brunch dish, especially during festivals like Navratri and Diwali. For our Diwali last week, I made these spinach puris along with aloo sabji for dinner and it was the perfect one dish meal after a busy week of frenzied preparations and celebrations. The house was thoroughly cleaned (the cleaning part not so much fun!), Torans and Akashkandeels were hung on the doorway, rangolis were drawn, sweets and sweet boxes were made, packed and mailed, diyas were lit in the evening to welcome goddess Lakshmi, friends were welcomed and firecrackers were burst.
Ingredients
- The spinach does not make these puris any healthier but it does add a lovely color and a different flavor. You could also make these with methi or other leafy greens.
- Spinach Puri
- (Makes 10-12 puris)
- 1 cup whole wheat flour (aata)
- 2 tbsp sooji
- 1 cup fresh spinach leaves, packed
- 1 thai green chili
- 1/8 tsp cumin seeds
- 1 tsp ajwain (carom seeds)
- a small pinch of turmeric
- 1 tsp oil
- salt to taste
Instructions
Soak the sooji in a little water for 10 minutes.
Grind the spinach along with the green chili and cumin seeds to a fine paste.
Add the sooji and spinach paste to the aata along with the oil, salt,cumin seeds, carom seeds and turmeric. Knead to a stiff dough.
Cover and keep aside for 20 minutes.
Roll dough into small balls, roll and deep fry.
