I have now almost stopped frying and use my oven to the fullest for making different types of snacks. The nonfried snacks are a healthy option to munch on when hungry. It is also good to pack for the school lunch boxes. I had earlier shared with you the recipe for the following baked snacks –
Baked wholewheat, oats kasurimethi puri/baked wholewheat, oats dried fenugreek leaves cracker
Today I am sharing with you the recipe for making baked puri or cracker with mixed flour, oats and spinach. The flavor of the puri is enhanced with spices, ginger garlic green chili paste, and sesame seeds. I had khakra masala or mix masala which is made from black pepper, rock salt, coriander-cumin powder, salt, mango powder. I have sprinkled this mixed spices on top of the puri while baking. It is optional to sprinkle this masala. I prefer adding it while baking as it enhances the flavor of the baked dish.
My friend (Sandip Chandak) visited us at Sydney for tea. He lives in Melbourne and had come to Sydney for his office work. I offered him these baked mixed flour spinach puri and he was amazed by the taste and crispy texture of the puri. Not only did he eat the puri with tea but also asked me to pack some for him for his stay in Sydney.
This puri can be enjoyed with a cup of coffee or tea, afterschool snack, packed for kids lunchbox, can be carried while traveling, it can also be made for a potluck party. Your guests will be impressed when you offer these during festivals like Deepawali or Holi.
So friends try your hands on making this delicious non-fried puri and I am sure it will be loved by your family and friends.
Baked Mixed Flour Spinach puri
- 2 cup whole wheat flour
- 2 tbsp semolina sooji, coarse
- 1/2 cup sorghum flour jowar atta
- 1/4 cup cornflour
- 1/4 cup chickpea flour besan
- 1/2 cup oats
- 14 tbsp oil
- 3/4 cup spinach puree washed , blanched and pureed spinach, palak
- 2 tbsp sesame seeds til
- 2 tsp ginger garlic paste
- 2 tsp chaat masala
- 1/2 tsp red chili powder
- 1 tsp carom seeds ajwain
- 1.5 tbsp yogurt curd, dahi
- 2 green chili crushed
- 2 tbsp Mix spices I have used the masala which comes with the khakhra packet. It contains black pepper, black salt, coriander cumin powder, salt, mango powder.
- salt to taste
- Make spinach puree. (Wash and blanch spinach in the boiling water for 2-3 minutes. Drain and run cold water over it to stop the process of further cooking. Add a pinch of salt and turmeric while blanching the spinach. Puree the spinach when cooled.). Add green chili while making spinach pureee.
- In a big mixing bowl add whole wheat flour, semolina (sooji), sorghum flour(jowar), cornflour, chickpea flour(besan) and oats.
- Add sesame seeds, oil, ginger garlic paste, chat masala and salt.
- Add red chili powder.
- Mix well and add carom seeds.
- Add spinach puree and mix well.
- Add yogurt (curd).
- Knead the firm dough. Cover and keep aside for 20 minutes.
- Now make balls from the kneaded dough. Take one ball and flatten it.
- With the help of rolling pin roll into a big 12 cm circle of 2mm thickness. With help of a cutter cut into the desired shape. Sprinkle some mixed spices over it. I have used the masala which comes with the khakhra packet. It contains black pepper, black salt, coriander-cumin powder, salt, mango powder.
- Line a baking tray with baking paper and put the cut pieces on it.
- Bake in the preheated oven @ 180C for 20-25 minutes. After 20 minutes keep an eye on the oven. The puri can turn brown quickly.
- The baked mixed flour spinach puri is ready to serve. It can be stored in the airtight container for 15 days. Enjoy it any time of the day guilt-free.