Leftover Dal Palak Poori / Lentil and Spinach poori ~ Day 112

This is a perfect breakfast or lunchbox recipe for fuzzy kids who refuse to eat dal and spinach.  I made these pooris with a mildly spiced, leftover keerai masiyal (mashed spinach and dal).   You can make rotis or parathas with the same dough as well.

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Preparation time: 5 minutes

Cooking time: 20 minutes

Yields: 25 pooris

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Ingredients:

• Leftover dal palak or dal - 1 cup
• Wheat flour - 2 to 2 and 1/2 cups
• Salt - to taste, for the flour
• Oil - 2 tbsp
• Oil - for frying
• More flour for dusting

Method:

1. Combine dal and flour with enough salt for the flour.  Knead into a smooth and tight dough.  If the dough sticks to the fingers, add more flour and knead.  Coat the dough with 2 tbsp of oil and cover.
2. Heat oil in a deep pan.  Take a golf ball size dough, dust it with flour and roll into small discs. Make 8 to 10  discs at a time and place it on a parchment paper.  Do not stack the pooris.
3. Slide the rolled puri one at a time into the hot oil.  With a slotted spoon, gently press the poori and splash hot oil over as it puffs up.  Turn it over and fry until golden brown on both sides.
4. Drain on paper towel.  Repeat the process with the rest of the discs and dough.
5. Serve hot with your favorite subzi or curry.

Rava Masala Poori / Puri

Preparation time: 10 minutes

Cook time: 20 minutes

Serves: 4 people

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Ingredients:
Whole wheat / Chapati flour - 2 cups ( I used Ashirvad multi grain flour)
Rava / Sooji / Cream of wheat - 1/2 cup
Gram / Chickpea flour - 1/2 cup
Red chili powder - 1/2 tsp
Garam masala powder - 1 tsp
Nutmeg - 1/4 tsp
Turmeric powder - 1/2 tsp
Oil - 2 tsp
Salt - to taste
Water - as needed
Oil - for deep frying

Method:

1. In a large mixing bowl, combine wheat flour, rava, gram flour, salt and all the spices along with 2 tsp oil.  Mix thoroughly..
2. Add water little at a time to make a soft dough.  Knead for 5 to 7 minutes until soft and pliable dough Cover and let it rest for 10 minutes.
3. Heat oil in a deep pan/ skillet on medium high.
4. Meanwhile, make small balls out of a golf sized dough.  Roll each ball into circles of medium thickness.  If it is too thin, poori will not puff up and it will become crispy.
5. Slide the rolled poori in hot oil.  As the poori cooks and slowly comes to surface, gently ladle some hot oil on top of the poori with a slotted spoon.  This will help the poori to puff up.
6. Flip the poori and cook the other side until golden brown.  Remove and drain on paper towel.
7. Repeat the process with rest of the dough.
8. Serve hot with potato masala or dish of your choice.