When I saw pooris being blogged on every blog that I visited ...I thought what is all with this poori mania ????........
A little more blog patrolling revealed that Anita of A Mad Tea Party has started this and declared poori - bhaaji as the national food of India. I must say I whole heartily agree with her, but instead of making pooris with bhaaji .....I decided to make poori with the traditional kala chana " black chickpeas" and Sooji halwa , which are my hubby's favorite also.
Traditionally this combination is made at the end of the nine days fasting period called "Nav ratra" in the northern parts of the country .
Pooris have become a rare treat these days with the increased awareness about the HDLs and LDLs ..but this combination is always welcomed in our home and you can serve this for any meal of the day and be rest assured that it will be devoured with much gusto and happiness ;-) . I added palak "spinach" to the poori dough to assuage our guilt about devouring them and also to add a little more taste and color to it.....well here comes my recipe for the same.
Palak Poori ( about 15 )
Wheat flour - 1.5 cups
Palak/ spinach - 1 bunch
Salt - as per taste
Oil - 1 tbsp
Oil for frying
Clean and wash the spinach and then boil it in a pressure cooker with very little water. After 2 whistles , remove the cooker from the stove and cool it under running water . You can also use a microwave for this purpose .Puree the spinach in a blender .
Take the flour in bowl and add the salt. Then add the 1 tb sp oil and rub the flour well between your fingers. Then add the spinach puree to the flour and knead to make soft dough . If the puree is not enough then you can add a little water to prepare the dough. Set the dough aside for 15 mins after covering with a moist cloth.
Pinch out small balls of dough and roll them into small circles with the help of a rolling pin . Deep fry these circles in hot oil . Puffed up delicious pooris are ready !
Sooji Halwa ( for 2 people)
Sooji/ Semolina - 1/2 cup
Besan / Gram flour - 1 tb sp.
Sugar - 1/2 cup
Ghee - 1/3 cup
Cardamom - 2-3
Water - 2 cups
Dry fruits - as per taste
Dry roast the sooji in a pan till it becomes fragrant . Then add the besan/ gram four and stir for a minute . Add the ghee to this mixture and keep stirring continuously . Fry till the time the ingredients become light brown ( some people like the halwa to be whitish or a little pale ...if you like it that ways than you can stop the roasting at that stage , I like mine a little dark in color so I roast it a little longer) . Lower the flame to minimum and add crushed cardamom . Then add the sugar and immediately add the water . Let the mixture simmer at medium flame . Keep stirring continuously till the consistency becomes thick . Take off the stove and garnish with dry fruits of your choice.