Mudakattan/Balloon Vine Poori

I was clearing my backyard and found a healty bush of balloon vine creeping on our mango tree. Knowing the medicinal value of this plant, i harvested them,clean the leavrs and store in the fridge so that, i could cook with it. While thinking what to make with it, i decided to make a puree of the leaves and knead into my poori dough.

Mudakattan or ballon vine used in homeopathy medicine to treat eczema. Mudakattan are great in treating rheumatism and piles. What i love abouth this mudakattan poori is the natural green hue which is not too strong in colur. Trust me you won't taste the raw green of mudakattan in your poori. Serve with poori masala or any gravy of your preference.

Ingredients

2 cups whole wheat flour
1/2 cup rava/semolina

1/2 cup mudakattan/balloon vine leaves
Warm water,as needed
1/4 tsp salt
1 tsp sugar
1 tsp vegetable oil
1 tsp butter
Oil for deep frying

Methods

Pluck the balloon vine leaves and wash. Add a little water and blend into smooth paste.

In a large bow, add flour,salt,sugar and semolina. Whisk to combine.

Add the balloon vine paste and oil. Mix well.

Gradually, add little warm water at a time to knead the dough.

Smear 1 tsp butter on the dough and cover the bowl. Let the dough rest for 10-15 minutes.

Knead the dough for 1 minute and roll the dough into equal sized balls.

Dust a clean working surface and your rolling pin with flour. Roll out the dough into medium thickness.

Over a medium flame, heat oil in a frying pan for deep fying. Gently slides the poori  from the sides of the pan to the hot oil.

Once the poori floats, gently press the ladle on one side for the poori to puff up. Flip the poori to cook on the other sides. Once the poori turns golden, drain the oil and place them on a plate lined with kitchen towel to absorb excess oil.

Continue the process with remaining dough.

Serve with gravy of your choice.

Notes

• The oil shall not be too hot or too cold.

• The dough should not be too soft. It shall be slightly stiff.

• Do not roll the poori too thin this will prevent from the poori puffing up while frying.