Kale poori

Ingredients:

Wheat flour - 1 cup
Kale puree - 1/2 cup
Water - As required
Salt - As required
Oil -2 tbsp + for frying
Jeera - 1/4 tbsp

Method:

1) In a large bowl combine wheat flour, 2 tablespoons of oil, jeera and salt. Add kalee puree and add water if necessary to the dough, few spoonfuls at a time and knead well to make a firm dough. 
2) Add one teaspoon of oil to the dough and knead again. Cover and set the dough aside for 15 - 30 minutes. Once rested, knead the dough again and divide into equal parts. Make them into balls.
3) Meanwhile heat the oil in a deep pan or wok on high heat.
4) Flatten the ball and roll out each ball into a circular shape using a rolling pin. 
5) Check if the oil is hot enough and Slowly slide the Poori in the oil and it will immediately start to puff up. Pour the hot oil from the wok/kadhai on top of the Poori using a slotted spoon.
6) Fry them for 10 seconds or so and flip them to the other side. Let it cook for about 10 seconds and then drain the Poori off the excess oil using a slotted spoon.
7) Transfer the Poori onto a plate lined with paper towels to absorb any excess oil.

Kale poori is ready to be served with chutney or can be consumed as it is.


Note: 

1) Make sure you don’t roll more than 5-6 pooris at a time to prevent them from drying.
2) Do not use flour to roll out the pooris if they are sticking to the board, dab the dough ball with oil to help with the rolling.
3) To check the hotness of oil - Drop a small piece of the dough in the oil. If it rises up immediately, the oil is ready.