Palak poori are soft deep fried circular flatbread made with a spinach and whole wheat flour dough. These palak pooris are a testament that healthy can taste delicious too!
Transfer whole wheat flour (or durum atta) in a large mixing bowl. Add nigella, salt, 1 1/2 teaspoon oil and mix it together. Now add spinach puree to the flour and knead for 5 minutes to form smooth dough. Add a few tablespoons of water if required. Divide into 12-15 parts. Roll into balls and set aside.
Poori dough should be firmer than a regular roti or paratha dough. It takes a little muscle to roll a poori as the dough is not as free moving as a roti dough while rolling.
Use oil or ghee to grease the poori dough for an easy rolling. Try not to dust it with flour as dry flour will leave the poori in the oil when frying and can just leave the oil dirty and not fir for further use.
When rolling, cover the remaining dough (other than the ball you are rolling) with a damp cloth to keep it from drying.