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Tuesday, April 15, 2014

Indori Poori Palak Ki ~ Madhya Pradesh Cuisine

A SIL of mine would have been a great authentic source for this particular state if I had decided to utilize her. She studied, married and have been living in Madhya pradesh for the past 4 decades. A quick Madhya pradesh cuisine search led me to these Indori palak pooris and I decided to go with them instead of calling her, out of the blue for recipe swapping. 
I prepare spinach pooris now and then. It was a surprise to learn that these originated in the city of Indore. In fact, my SIL lives in Indore and I have visited the city. It is known for it's great street food and while I was there relishing the chaats, I was so engrossed that I didn't pay much attention to recall whether these palak pooris are a part of the street food there. My guess is that these are made usually at homes than on the street joints. Beside the street food, Indore is also known for it's variety of savory snacks and pickles and our relatives from south are known to bring back hoards of those whenever they get to visit the place. 
Now the spicy pooris are really yummy and the spinach adds a healthy touch to these calorie loaded puffed breads. Serve them with just plain yogurt and pickle or a curry of your choice.

Ingredients: (20 pooris)
2 cups wheat flour + extra for dusting
Salt to taste
1 to 2 tbsp oil
1 - 2 tbsp yogurt
2 green chillies
1 tsp cumin seeds
One inch piece of ginger
3/4 cup cooked spinach (I had coarsely chopped a bunch of spinach and cooked it in the microwave adding a little water. Or you can just blanch it.)
Oil to fry pooris

Method:
* Grind chillies, ginger, cumin seeds and spinach without adding any water.
* Combine everything in the ingredients' list in a mixing bowl except the oil used to fry. Knead it into a soft dough, adding water if needed. Rest the dough for about 30 - 60 minutes, if you have time.
* Pinch a big marble sized dough and roll it into a thin disc, dusting with flour if needed.
* In the meanwhile, heat oil in a frying pan / kadai. When the oil is hot enough, gently slide the rolled out disc and fry on medium flame. When it puffs up, flip and fry the other side too until it turns light golden brown. Remove with a slotted spoon and drain on absorbent towels.
* Repeat the steps of rolling and frying, with the remaining dough. Keep adjusting the flame as needed while frying.
* If the pooris are spicy, they can be served with yogurt alone. I served them with aloo bhaji and chutney.






17 comments:

Priya Suresh said...

Wow, poori is just asking me to have some rite now, just finished my dinner and am hungry here.

vaishali sabnani said...

love those green specs in the well puffed pooris...a wonderful option of pooris.

Nupur UK-Rasoi said...

Well, thats a new thing for me too.. Palak ki Poori originated from Indor..

Lovely pics ! :)

Saraswathi Tharagaram said...

Me too enjoyed making this..Healthy and delicious Pooris..

Varadas Kitchen said...

You picked a nice one. They look really nice.

Gayathri Kumar said...

Very colourful and tasty pooris...

Sadaf Afshan said...

Interesting twist to puris.

Nalini's Kitchen said...

Perfectly puffed up pooris,looks so tempting...

Jayanthi Padmanabhan said...

i am going to have to try the palak pooris. like the idea of spinach in pooris..

Harini-Jaya R said...

Oh Man, Suma, Same pinch. My kids loved these green puris as my little one called them.

Srivalli said...

The pooris look stunning Suma..I was surprised to know that these originated from Indore. Since I have already made them, couldn't select these..though it was tempting to say Indore palak poori..:)

Nivedhanams Sowmya said...

nice twist to the puris!! those looking interesting,,,

Chef Mireille said...

beautiful color and perfect poof

Pavani N said...

Love those green specked pooris -- perfectly puffed up and delicious.

Archana Potdar said...

Me loving your pics. They are awesomely delicious.

Usha said...

So many spinach pooris for MP! Lovely pictures.

Padmajha PJ said...

Same pinch! I made this too. Your platter sure is tempting:)