Palak Poori

How to Prepare

1. Wash and blanch the spinach leaves in boiling water for 2 minutes, then immediately transfer to ice water to stop cooking.
2. Drain the spinach and blend it into a smooth puree using a blender.
3. In a large mixing bowl, combine wheat flour, spinach puree, salt, carom seeds, and 2 tablespoons of oil. Mix well.
4. Gradually add water as needed and knead into a smooth, firm dough. Cover and let it rest for 15 minutes.
5. Divide the dough into 40 equal portions and roll each portion into a small ball.
6. Roll out each ball into a flat, round disc (about 4-5 inches in diameter) using a rolling pin.
7. Heat oil in a deep frying pan or kadai over medium heat. Test the oil by dropping a small piece of dough; it should sizzle and rise to the surface.
8. Carefully slide the rolled poori into the hot oil and gently press with a slotted spoon to help it puff up.
9. Fry until golden brown on both sides, flipping once. Remove and drain on paper towels.
10. Repeat for the remaining pooris. Serve hot with a side dish like potato curry or chole.