Spinach Poori

Add spinach, flour, turmeric, carom seeds, salt and olive oil in a deep mixing bowl or the bowl of your stand mixer (fitted with dough hook) and mix. The moisture in the spinach will help the dough begin to come together. Add water, 1 tablespoon at a time, to make a tight dough. Be careful not to add too much water. Knead dough until nice and smooth. Let dough rest, covered with a damp kitchen towel, for about 10 minutes. While dough is resting, set a small and deep heavy-bottomed frying pan or kadaahi on medium heat to heat oil for frying.

Make ping-pong-ball size balls of the dough and, using a rolling pin, roll each ball out to a disc of medium thickness, about 3 inches in diameter. Check the temperature of oil by dropping a tiny piece of dough into it. Dough should slowly rise up to the surface of the oil without sinking. Or if you have an oil/candy thermometer, heat oil to 360-375ºF. Maintaining the oil temperature while frying ensures that pooris will absorb almost no oil. Medium-high heat works best!

Carefully slide in each rolled out disc (one at a time) into the oil and, using a kitchen spider or a spatula with holes in it, gently push down the center of the poori into the oil until the poori begins to puff up. Once it puffs up, flip and fry on the other side for a few seconds. Drain poori on a cookie sheet lined with paper towels. Repeat until all the dough is used up.

Serve hot with aloo ki sabzi (potato curry) and/or yogurt, jam or some kind of dip.