Spinach Poori with Cabbage Stir Fry

Since all the recipes I’ve been posting lately have been sweets or desserts, wanted to share a savory recipe today! Who doesn’t love round, hot Pooris? But often, after eating one too many, we are left feeling very full, all thanks to the Potato Masala that usually goes with it! In my effort to make a less sinful version of this delicious Indian dish, I added pureed spinach to the dough (so I get my dose of green + I love to add spinach to everything anyway😜 )! And as a substitute for the traditional potato masal (I know it’s irreplaceable, but this can be a number two option!), I cooked an Indian stir fried cabbage sabzi! From my Kitchen Today, Spinach Poori and Cabbage Stir fried Sabzi! 🟢 #FromMyKitchenToday #SpinachPoori #CabbageStirFry #IndianStirFry #SpinachPooriWithCabbageStirFry #Tasty #EasyRecipe #HealthyIndianRecipes #IndianRecipes #IndianFood #Poori #SpinachRecipes #Myfood #Loveforindianfood #DesiKhana #KitchenExperiments #VegetarianFood #Vegetarian #WhatVegetariansEat #Vegan #WhatVegansEat #IndianVegan #VeganFood #Loveforcooking #BayAreaLife #HomeChef #IndianFoodBlog #FoodBlog #Foodstagram

Dish : Spinach Poori with Cabbage Stir Fry Course: Main course Difficulty: 🟩🟩🟩⬜️⬜️

Servings: 2

Note: Vegetarian,Vegan

Ingredients: Wheat flour - 2 cups Spinach leaves - 1 cup (washed, roughly chopped) Water - 1/2 cup Dry red chili - 2 Ginger - 1 tsp (finely chopped) Turmeric powder - 1/2 tsp Salt - to taste Oil - For deep frying the poori Method:

1. In a mixer jar, add washed spinach leaves along with water, dry red chilies, ginger, turmeric powder and salt to taste. Blend to form a smooth purée

2. In a deep mixing bowl, add 2 cups of wheat flour along with the blended spinach purée

3. Knead to form a soft dough

4. On a flour dusted surface, take a small ball of dough and roll using a rolling pin

5. Deep fry in preheated oil until the poori becomes puffy

6. Serve hot

For the Stir-Fried Cabbage Sabzi: Ingredients: Cabbage - 1/2 (julienned) Onion - 1 (julienned) Tomato - 1 (finely chopped) Capsicum - 1 (julienned) Green chili - 4 (slit vertically) Ginger - 2 tsp (finely chopped) Coriander powder - 2 tsp Cumin powder - 1 tsp Turmeric powder - 1/2 tspRed chili powder - 2 tsp Cumin - 1 tsp Oil - 2 tbsp Mustard seeds - 2 tsp Salt - to taste Sugar - 1/2 tsp Water - 1/2 cup Method:

1. In a deep saucepan, heat oil and add mustard seeds, cumin seeds, green chilies and ginger

2. Once the mustard splutters, add in chopped onions along with salt, sugar, coriander powder, cumin powder, red chili powder and turmeric powder, and sauté until the onions turn translucent

3. Then, add the tomatoes and cook until it becomes mushy

4. Add the capsicum, cabbage and water, and mix well to coat all the vegetables in the spice base. Close the saucepan with a lid, turn down the heat and cook for about 8-10 mins

5. After about 10 mins, removed the lid and stir on medium heat until the water dries out and the cabbage becomes tender

6. Serve with the poori