Spinach puri-- a guest post

Hello all! Today I am going to introduce you to my eighth guest Nayna Kanbar from simply.food. who is here to share a wonderful healthy spinach poori. Nayna has wonderful varieties of vegetarian recipes from across the world. Read on about her and her blog and recipe.

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About me

Meena asked me to do a guest post for her blog and I am honoured that she thinks my talents are worthy for a blog post at Random Ramblings. I am a contact lens optician and work full time. My family migrated to the UK when I was a child so UK has been my home since childhood. I live with my husband and two daughters. I am a real foodie and spend every available free time in the kitchen. I love cooking and baking, fruit and vegetable carving, and photography. I enjoy creating new fusion dishes and experimenting with Asian and continental flavours. I started my blog simply.food 4 years ago as a place to keep my recipes together, however with time it has grown and received much more recognition and now it has become a routine part of my life. I have contributed recipes for Homebuzz magazine in India and currently am a featured recipe writer for an online magazine in Cambridge. Apart from cooking, I have an obsession with collecting odd crockery and props for my food pictures; I am running out of cupboard space yet I just can’t stop making a purchase when I see a pretty napkin or a unique pot or plate.I think enough ramblings about me and I would like to introduce my recipe. I have chosen spinach puri; this is a firm family favourite and perfect for Sunday brunch or for lunch boxes. I particularly enjoy the recipe as it’s a good way of sneaking spinach in to my unsuspecting family’s diet.

Spinach Puris

Soft and fluffy spicy spinach puris, perfect served with pickle.

Ingredients:

120 grams / 4oz wheat flour

30 grams / 1oz millet flour

½ teaspoon ginger paste

60 grams / 2oz baby spinach (more or less to taste)

100 ml water (approx)

1 teaspoon salt

1 green chilli finely chopped

½ teaspoon turmeric

¼ teaspoon black pepper

¼ teaspoon chilli powder

Water for making dough

Sunflower oil for deep frying.

Method:

1. Wash the spinach and chop it finely and keep aside

2. Add the millet flour and wheat flour in a bowl and mix well. Add 1 tablespoon oil to the

flour and rub it in.

3. Add the salt, pepper, chilli powder, turmeric, chopped spinach, ginger paste and green

chilli to the flour and mix well.

4. Add a little water at a time to form semi firm dough. Knead and cover the dough and keep

the dough aside for 3o minutes.

5. After 30 minutes heat the oil in a deep pan.

6. Divide the dough into walnut sized balls and roll out small puris approx 4 inches in

diameter and 2-3 mm thick.

7. Deep fry on medium heat until golden brown.

8. Drain on kitchen paper.

Serve with pickle or curry of choice.

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Isn't this yummy and tasty poori? I am sure all of us would want to grab this. Do visit Nayna space to learn more veg recipes and over to you for your lovely feedback.

Posted in: guest post,Nayna,puris,spinach,vegetarian