Masale wali Palak Puri/Spicy Puffed Spinach Bread

ndian food is never complete without the wonderful breads which are of vast and varied variety. Some of the ever popular ones are Naan, Paratha, Tandoori roti and of course the fluffy deep fried Puris.

We Indians have a special place in our heart for these cuties. Who doesn't love fried bread- sinful, but worth every little bite :) Weekend breakfasts, indulgent evening snack, lunch, dinner, picnics and lunch boxes, festivals and special occasions from birthdays to weddings, train journeys, famous street foods- all consist of one common thing - Puris.

Here's a confession- I am a puriholic. It has been my favorite bread since I was very little. These days I am not much into deep frying. In fact I try to avoid it at all cost but when it comes to puris I sometimes do go weak in my knees and indulges once every so often. For me, I don't even need a side - just some Indian pickle and I am all set.
This puri recipe here is how traditional puris are made in India but with a little twist. It is the same old puri but packed with the goodness of Spinach. This again is my mom's recipe as many others that you will find on USMasala. Serve with any kind of curry and creamy yogurt  srikhand or halwa or even some homemade pickle for am amazing breakfast or brunch.

Ingredients:

Atta/Whole wheat flour		2 1/2 cups
Spinach leaves		4 - 5 cups, packed, washed
Green chilli		2 - 3, chopped
Fennel seed powder		1 tsp
Garam masala powder		1/4 tsp
Asafoetida		a pinch
Turmeric		a pinch
Baking soda		1/8 tsp
Salt		to taste
Oil		2 tbsp + for deep frying

Method :

1. Boil spinach for 3 - 4 min in 1 cup water with a pinch of sugar and green chilli. Drain  and make a puree in a blender.

2. Add the flour, turmeric, fennel powder, garam masala, baking soda and salt in a large bowl and make a well in the center.

3. Slowly mix in the 2 tbsp oil followed by the spinach puree. Knead to a a firm, smooth,  dough. Cover and let it rest for 10-15 minutes. 
4. Take some dough and make a ball, press with your palm, brush the working area with some oil and roll out the dough into a small disk shape.  Heat oil on medium high to high heat.To check if the oil is hot enough drop  a tiny piece of dough in the oil, if it floats to the top right away it is ready.
5. Put a puri or the rolled dough into the hot oil. Cook  till golden and puffed up turning once.

4. Drain on paper towels. Serve hot with pickle or any curry of your choice from USMasala. ENJOY!

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