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.

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