Paalak Poori recipe

Bring a pot of water to a light boil. Then add spinach to it. Cook for 2 minutes until the leaves wilt. Then drain the water and transfer the leaves to a large bowl with cold water. Let it remain like that for 2 minutes. Remove the leaves from the bowl and transfer leaves to a blender along with ginger and green chilies. Puree the contents to a smooth paste without adding any water. Set it aside.

Take atta in a bowl, salt, and mix. Knead again once. Add the prepared spinach puree to the bowl. Start mixing the spinach puree into the atta using your hands. Also, add the oil and continue to mix and knead the dough using a little amount of water if required. Knead to a tight dough. Cover the dough with a damp cloth and rest for 20 minutes.

Shape the dough cylindrical, then pinch small equal portions, make small balls and flatten them slightly. Flatten them into small slightly thick discs. Repeat to finish the dough.

Heat oil. Add a disc let it come up, then press using a ladle it will puff up fully. Then flip over and cook. Remove and carefully drain in tissue.

Place the pooris on a plate. Serve hot with saag or aloo curry or chutney.