Palak Poori with Tomato curry – Indian style

Take a bunch of spinach. Finely chop them & Blanch them well and drain of the water.  Now in a pan,  heat oil,  add crushed garlic and slit green chilli. You can later remove the chilli before you start kneading the dough.  Add some salt and once they start shrinking slightly remove it off the heat.

In a seperate bowl take some wheat flour,  add little salt, put this spinach mixture and knead it well.  Use warm water to knead this will help you achieve fluffy poori.  The dough for poori should be tight and not gooey or smooth at all.  Otherwise while frying the poori it will start absorbing excess oil.

Now in a wide wok heat oil enough for deep frying. Take a walnut sized dough,  do not use any flour for dusting.  Just roll it to a bit thick and not extremely thin.  So that the poori won’t develop any cracks while frying.  When you realease the flattened dough into oil,  keep flame on high,  press from top so that the poori puffs up due to pressure.  Transfer to a plate and serve hot with your choice of gravy.

I usually prefer making tomato curry or chilli tomato sauce.

You need 2 large tomatoes and 3 large onion. Heat oil in a pan.  Add mustard seed,  curry leaves,  split green chilli and long and thinly sliced onions.  Let the onion turn golden brown.  The caramalized onion brings the best flavour out to any dish.  Add long and thinly sliced tomatoes. Add salt, turmeric powder and kashmiri chilli powder. Cover n cook until they turn mushy.