Spinach Poori - Spinach Puri - Simple breakfast recipe - simple dinner recipe

My kids love Poori esp Bhatura and Maida Poori. I seldom do wheat poori at home. However when we visit India most of the time my mum and MIL does wheat poori. Whenever I do wheat poori my kids commented that it is chappathi with tons of oil. But When I did this Spinach poori they were happy. I had tried this with potato masala or tomato coconut chutney. Both tasted great

Wheat flour - 3 cups + flour for dusting
Rava / semolina - 2 tablespoon
Salt to taste
Palak / spinach - 2 cup packed
Green chillies - 3-4 (adjust to your spice level)
Fennel seeds powder - 1/4 teaspoon
Oil for deep frying


Heat the kada and add palak, salt and green chillies. Cook it. Let it cool down. Once cool down make it to puree. Add fennel seeds and run the blender or food processor for 10 sec. 
Take Wheat flour, rava, salt and puree. Knead well to make stiff dough. Add required water little by little. Keep it aside (closed) for 30 mins. Divide the dough into small equal size balls. Roll each of the ball into small flat disc. Use flour to roll out. 

Heat deep curved pan and add oil for deep frying. When oil is hot (start to see fume) reduce the flame to medium. Place the rolled out disc into hot oil. Gently press the pooris with laddle till it puffs well. Turn it over and cook on the other side till no bubbles in the oil. Drain the excess oil and place the poori on kitchen towel for 20 to 30 seconds
Serve hot