Wheat flour (atta) - 2 cups
Palak - 1 bunch (Approximately 3/4 -1 cup of puree)
Green chilly - 1
Salt- to taste ( I used 1/2 tsp.)
Oil - to deep fry
Clean palak and take out the leaves. Discard the stem. Blanch (Put in hot boiling water for 2 minutes, drain completely and run under cold water) the palak and grind it alongwith green chilly and salt to a puree.
Take an easy to knead bowl, put in the atta, palak puree and mix it to a stiff dough. Add very little water if necessary. Knead well.
Make small balls out of the dough. Flatten each ball with a roller using oil, and roll it out to pooris. (Oil for frying will be very clear if the dough is flattened with oil). Alternatively you can also dust with flour, but oil will not be clear.
Meanwhile, heat oil in a pan and when hot, drop the rolled poori gently into it. When it puffs up, turn it to the other side. Serve hot with tomato thokku or any bhaji of your choice.