Spinach Pooris

250 grams (9 ounces) spinach
500 ml (18 fluid ounces) boiling water
300 grams (10 1/2 ounces) chapatti flour (or 150 grams whole wheat flour and 150 grams unbleached all-purpose flour), plus extra for dusting
1 teaspoon salt
1/2 teaspoon chilli powder
Canola oil, for deep-frying

Put the washed spinach leaves in a large pan and pour in the measured boiling water.  Cover the pan with a lid and cook over medium heat for 4 minutes, THEN DRAIN THOROUGHLY.  Blend the spinach to a puree using a hand-held blender or food processor.

In a large bowl, mix the flour, salt, and chilli powder together.  Add the spinach puree and mix well, bringing the mixture together into a dough.  If the mixture will not bind, add 2-3 tablespoons water - the dough should be soft but not wet.  Knead it on a lightly floured surface for 2 minutes, then place it in a bowl, cover with clingfilm, and leave it to rest at room temperature for 30 minutes.  

Divide the dough into 18-20 portions and roll out each one into a 3-inch circle.

Pour oil into a tall saucepan to a depth of one-third.  Heat the oil over a medium heat until a breadcrumb sizzles and turns brown when dropped into it.  Once oil is hot, fry 1 poori at a time for 1 minute on each side until golden brown; spoon hot oil over the top of the poori immediately after dropping it into the oil to encourage it to puff up.  Drain on a plate lined with paper towels.  Serve hot.  The dough will keep, refrigerated, in an airtight container for up to 3 days.

Serves 4.

From The Cardamom Trail by Chetna Makan, with minor change