Guys, I have a perfect recipe for upcoming fasting season Navratri. This Farali Palak Poori is tried and tested in my own kitchen before bringing to you, so you have something different than your regular choices for the fasting season. The idea of this recipe popped in my head while I was browsing my blog and landed on PALAK POORI post and a thought crossed my mind, why not Farali Palak Poori? Just because of that odd thought was dancing in my head, did a quick research on google to find out if spinach can be consumed during fasting, delighted with the results and I ended up making Farali Palak Poori.
WHAT IS POORI OR PURI?
Fluffy and golden poori or puri is a deep fried small round Indian flatbread prepared with wholewheat flour. Generally, pooris served with a meal but can be eaten at breakfast time with Chickpea and Potato curry and Sooji Halwa. Also, you can find Masala, Aloo or Palak Poori too which is prepared with whole wheat flour, spinach and basic spices. Pooris not only served with savoury dishes but can be enjoyed with Kheer, Shrikhand or Keri No Ras on special occasions for a lip-smacking meal.
FARALI PALAK POORI/PURI
While fasting, one can not consume regular grains such as wheat or rice, instead, some cereals or its flours are allowed such as amaranth, buckwheat and barnyard millet. This delicious and quick farali palak poori is prepared with mixed farali flours, potato and spinach puree. To make it more flavourful green chillies, ginger, black pepper and cumin are added too.
HOW TO SERVE?
I would serve these tasty piping hot pooris straightaway. They can be served at breakfast with chai (tea) or plain or sweetened yogurt, Sometimes I serve over the lunch or at the dinner time with farali aloo sabji and yogurt to make a satisfying meal.
INGREDIENTS FOR FARALI PALAK POORI
For this recipe, all you need is mixed farali flour which nowadays easily available in most Indian grocery stores, boiled potato and spinach puree and spices such as green chillies, ginger, black pepper and cumin powder and sendha salt ( if not preparing for fasting you can use normal salt)
KEY STEPS FOR PERFECT FLUFFY FARALI POORI
When you knead the dough, don’t add any extra water. Water in spinach puree is sufficient enough. Knead the dough very stiff and start making poori immediately. If you leave the dough for some time, the moisture of the spinach puree will make the dough softer. When you roll pooris, dust very tiny amount of dry flour on a worktop to avoid sticking it on the worktop and not to roll puris very thin. Fry on medium heat, so pooris won’t go totally dark in colour. Do not overcrowd the kadai while frying these poories.
LET’S SEE HOW TO MAKE-STEP BY STEP RECIPE PICTURES
The first step is in this recipe is to boil potatoes first, cool and peel. The second step is to cook the spinach in M/W for a couple of minutes with not more than 2-3 tbsp water. Place boiled potatoes, spinach, ginger and green chillies in a grinder and make smooth puree without adding any additional water. In a big wide plate (parat) place flour, salt and spinach puree mixture and add some oil or ghee.
Knead a stiff dough without adding any water.
Divide dough into small lime size equal balls. Lightly dust the surface with dry flour and roll out into not too thin round shape.
Carefully pick up bread and slip into kadai, use a slotted spoon to gently to immerse puri. Turn puri on the other side and by now it should puff.
The moment it turns a light brown colour, remove it from the kadai.
Serve immediately.
In the spirit of upcoming festival and fasting season Navratri, make this delicious and innovative Farali Palak Poori to get your taste buds dancing.
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