Palak (Spinach) Poori

Grind the spinach, ginger and green chilies to a smooth paste by adding some water. Keep aside.

In a bowl, sift the maida and atta. Add salt, baking soda, amchur powder, coriander-cumin powder and the spinach paste. Knead into a tight dough. Add water if required.

Apply 1 tsp. oil and knead for a further 1 minute. Cover and leave aside to rest for 30 minutes. Divide the dough into equal portions.

Roll out the portions of the dough into small circles. Heat oil and deep fry them on both sides till they puff up. Drain on a kitchen towel and serve hot along with some side dish or pickles.