Palak Poori

Ingredients:
Baby Spinach Leaves/Palak - about 150 gm
Wheat Flour - 2 cups
Gram Flour/Chickpea Flour/Besan - 1/2 cup
Ginger - an inch piece
Garlic - 5 big cloves
Green Chilies - 5
White Sesame Seeds/Til - 1 tbsp
Coriander Seeds/Dhania  - 1 tbsp
Cumin Seeds/Jeera - 1 tsp
Black Peppercorn - about 5
Salt
Oil

How to cook Indian Spinach Poori:

• Steam/Blanch the spinach leaves with about 2 tbsp water till they wilt. Let them cool.
• Grind the blanched spinach, green chilies, ginger, garlic, black peppercorn, coriander seeds, cumin seeds to a fine puree.
• In a mixing bowl, add wheat flour, gram flour, salt and sesame seeds. Mix the dry ingredients. Now add the spinach puree and knead into a soft, firm dough. Add about 1 tsp oil and knead the dough again. Let the (covered) dough rest for about 30 minutes.
• Make small lemon size balls of the dough and roll each one into round puris ( 5 - 6 inch diameter) either dusting some wheat flour or using oil. Alternately,  you can use cookie cutter to cut out round puris.
• Deep fry these puris and serve Palak Puri with ketchup or a curry.