Spicy Puri with hint of Spinach
|Wheat flour||1 Cup (16 tbs)|
|Chili powder||1 Teaspoon|
|Turmeric powder||1 Teaspoon|
|Cumin seeds||1 Teaspoon (Ajwain)|
|Spinach leaves||1⁄4 Cup (4 tbs), finely cut|
|Oil||2 Cup (32 tbs) (For Frying)|
Mix salt, turmeric powder and chilli powder into the flour.
Slightly crush jeera / ajwain and add to the flour with finely cut spinach leaves.
Add 2 tea spoons of oil. This helps puris to puff up well.
Make dough as you make for regular rotis/ chapati.
Let it rest for a while, at least an hour.
You can also make this on the day before. In that case you will have to refrigerate it.
Heat some oil in a kadhai. If oil is not hot enough your puris won’t puff up.
Now instead of making small puris, which take more time, make a big roti as usual. Take a small round cutter (lid of any stainless steel / plastic container will do) and cut as many rounds as you can from this roti.
It’s easy, this way you can make 5-6 puris in a go. Now fry one puri at a time is hot oil. That’s it.
Enjoy these with pickle and/or potato bhaaji.