--- title: "Palak Puri Recipe (Spinach Poori)" url: https://www.whiskaffair.com/palak-puri-recipe/ date: 2025-09-04 modified: 2026-02-03 lang: en author: "Neha Mathur" description: "Palak Puri (Spinach Poori) is an Indian deep fried puffed bread made using whole wheat flour, spinach puree and a few other basic ingredients. It pairs well with Indian curries and pickle. Make it using my easy recipe." categories: - "Indian" - "Indian Breads" - "Indian Vegan" image: https://www.whiskaffair.com/wp-content/uploads/2025/09/Palak-Puri-2-3.jpg word_count: 1243 --- # Palak Puri Recipe (Spinach Poori) **Palak Puri (Spinach Poori)** is an Indian deep fried puffed bread made using whole wheat flour, spinach puree and a few other basic ingredients. It pairs well with Indian curries and pickle. Make it using my easy recipe. Here are some more poori recipes that you may like: Plain [Poori](https://www.whiskaffair.com/poori/), [Beetroot Poori](https://www.whiskaffair.com/beetroot-poori-recipe/), [Aloo Puri](https://www.whiskaffair.com/aloo-puri-recipe/), and [Luchi](https://www.whiskaffair.com/bengali-luchi-recipe/). ![Palak puri served on a plate.](https://www.whiskaffair.com/wp-content/uploads/2025/09/Palak-Puri-2-1.jpg) It was a long weekend last week and we went for a glamping vacation. On the way back home, we stopped at a grocery store and there were spinach bags on sale. I picked up 2 bags. I have been thinking about freezing spinach and see the results for sometime, so I froze one bag and the other went into making these delicious palak puri which Mohit and I enjoyed with a hot aloo sabji. The meal was very comforting and all that we needed after coming back home. You must try these poories too, they are so delicious! ## About Palak Puri **Palak Puri (Spinach Poori)** is an Indian deep-fried puffed bread made by kneading a whole wheat flour dough along with spinach puree. The addition of spinach puree gives this bread a lovely green hue and an earthy taste. This green puri can be served with Indian curries, pickle, and a raita for a hearty meal. It is also great to pack kids' lunchboxes or for travel. ## Ingredients **Flour** - I use a mix of whole wheat flour (ehu ka atta) and all-purpose flour (maida) to make this recipe. The addition of maida makes the poori crispier. You can, however, choose to use only whole wheat flour. **Spinach** is the star ingredient of this recipe. Use regular spinach or baby spinach. I get washed spinach here in the US, but if you live in India, then wash the spinach very well before using it. **Others** - You will also need fresh ginger, green chili, roasted cumin powder, salt, carom seeds (ajwain), and oil for frying. I use canola oil, but you can use any neutral-flavored oil to fry the potatoes. ## How To Make Palak Poori ### Make Palak Puree Heat 4 cups of water in a large pan over high heat. Once the water comes to a boil, add 100 g of palak and cook for 1 minute. ![Spinach added to hot water in a pan.](https://www.whiskaffair.com/wp-content/uploads/2025/09/Palak-Puri-Step-1.jpg) Now drain the water and run the palak under cold water. ![Running cooked spinach under cold water.](https://www.whiskaffair.com/wp-content/uploads/2025/09/Palak-Puri-Step-2.jpg) Drain the excess water and add the blanched palak to a blender along with 1 tsp chopped ginger and 1-2 green chillies, and blend to make a smooth puree. ![Blanched spinach, green chilies and ginger added to a blender.](https://www.whiskaffair.com/wp-content/uploads/2025/09/Palak-Puri-Step-3.jpg) ![Ready spinach puree.](https://www.whiskaffair.com/wp-content/uploads/2025/09/Palak-Puri-Step-4.jpg) ### Make The Dough Add 1 and 1/2 cups of whole wheat flour, 1/2 cup of all-purpose flour, 1/2 tsp of roasted cumin powder, 1 tsp salt, and 1/2 tsp of carom seeds to a large mixing bowl and mix well using your fingertips. ![Whole wheat flour, all purpose flour, roasted cumin powder, salt, carom seeds added to a large bowl.](https://www.whiskaffair.com/wp-content/uploads/2025/09/Palak-Puri-Step-5.jpg) Add the palak puree to the bowl and mix until combined. ![Palak puree added to the bowl.](https://www.whiskaffair.com/wp-content/uploads/2025/09/Palak-Puri-Step-6.jpg) ![Puree mixed well with the flour.](https://www.whiskaffair.com/wp-content/uploads/2025/09/Palak-Puri-Step-7.jpg) Add a few tablespoons of water and knead until a stiff dough forms. ![Stiff poori dough.](https://www.whiskaffair.com/wp-content/uploads/2025/09/Palak-Puri-Step-8.jpg) Cover the dough with a kitchen cloth and let it rest for 15 minutes. ![Dough covered with a cloth.](https://www.whiskaffair.com/wp-content/uploads/2025/09/Palak-Puri-Step-9.jpg) ### Fry The Poori Heat 2-3 cups of oil for frying in a pan over medium-high heat. Make small lime-sized balls from the dough. ![Dough ball.](https://www.whiskaffair.com/wp-content/uploads/2025/09/Palak-Puri-Step-10.jpg) Lightly oil the rolling surface. Take 4-5 dough balls and roll them using a rolling pin to make 4-inch poories. Don't use dry flour to roll the dough, as it will burn when you fry the poori. Use a few drops of oil instead. ![Rolled spinach puri.](https://www.whiskaffair.com/wp-content/uploads/2025/09/Palak-Puri-Step-11.jpg) Once the oil is hot, drop a poori into the hot oil and deep fry until it puffs up. Gently press with the back of the ladle when frying to make the puffing proper. Now flip and fry on the other side as well. Drain the poori on a plate lined with kitchen tissue. Fry all the puri in the same manner. Serve hot. When you fry all 4-5 puries, then lower the heat to low. Roll another 4-5. Then increase the heat to high again and fry the next batch once the oil is hot. ![Ready palak puri.](https://www.whiskaffair.com/wp-content/uploads/2025/09/Palak-Puri-Step-12.jpg) ## Pro Tips By Neha The dough to make poori should be stiff to make sure the poories puffs up. Fry the poori in very hot oil and on high heat. Instead of adding spinach puree to the dough, you can add finely chopped spinach. You can add masalas like red chili powder, hing, chaat masala, and lemon juice when making the dough to make this poori even more delicious. Add ¼ cup of besan to the dough to make missi palak puri. Do not overblanch the spinach, as it will kill the bright green color. ## Frequently Asked Questions **Can I make palak poori without blanching spinach?** Yes! You can sauté the spinach lightly or use raw spinach to make the puree. However, blanching helps retain a bright green color. **Why did my spinach puri turn hard?** It could be due to over-kneading or rolling them too thin. Also, make sure the oil is hot enough before frying. ## Storage Suggestions Leftover palak puri can be stored in an airtight container at room temperature for a day or refrigerated for 2-3 days. Reheat in an air fryer or a tawa over the stove top until hot. They won't puff again, though. You can also store the poori dough in the refrigerator for upto 2 days. Bring it to room temperature before rolling. ## You Might Also Like [![Three pieces of golden-brown, slightly charred Missi Roti garnished with herbs and onions, served on a rustic plate with green chili, cilantro, and lime slices on the side.](https://www.whiskaffair.com/wp-content/uploads/2018/12/Missi-Roti-2-3-600x800.jpg)](https://www.whiskaffair.com/missi-roti/)Indian Breads VIndian Vegan ### Missi Roti Recipe [![Khamiri roti is a traditional Indian bread that was a staple in the Mughal era. It is made using whole wheat flour, yeast, and milk and is extremely soft and spongy. Here is how to make it.](https://www.whiskaffair.com/wp-content/uploads/2021/01/Khamiri-Roti-2-3-600x800.jpg)](https://www.whiskaffair.com/khamiri-roti/)Indian Breads ### Khamiri Roti [![Plain Tawa Paratha is an unleavened pan-fried Indian flatbread made using whole wheat flour. It's prepared in a lot of households almost daily (vegetarian).](https://www.whiskaffair.com/wp-content/uploads/2020/09/Paratha-2-3-600x800.jpg)](https://www.whiskaffair.com/tawa-paratha-recipe/)Indian Breads ### Plain Tawa Paratha [![Palak Paratha (Spinach Paratha) is an unleavened Indian flatbread made using whole wheat flour, spinach and mild spices. It can be served for breakfast, lunch or dinner. Try it!](https://www.whiskaffair.com/wp-content/uploads/2021/10/Palak-Paratha-2-3-600x800.jpg)](https://www.whiskaffair.com/palak-paratha-recipe/)Indian Breads ### Palak Paratha Recipe (Spinach Paratha) ![Palak puri served on a plate.](https://www.whiskaffair.com/wp-content/uploads/2025/09/Palak-Puri-2-3-150x150.jpg) [ Print Recipe](https://www.whiskaffair.com/wprm_print/palak-puri-recipe-spinach-poori) - 5 from 1 vote ## Palak Puri Recipe (Spinach Poori) **Palak Puri (Spinach Poori)** is an Indian deep fried puffed bread made using whole wheat flour, spinach puree and a few other basic ingredients. It pairs well with Indian curries and pickle. Make it using my easy recipe. Prep Time5 minutes minsCook Time30 minutes minsTotal Time35 minutes mins Course: BreadCuisine: IndianDiet: Vegan, Vegetarian Servings: 4 people Calories: 470kcal Author: [Neha Mathur](https://www.whiskaffair.com/about-me/) ### Ingredients 100 grams spinach (palak)- 1 teaspoon chopped ginger- 1-2 green chilies- 1 and ½ cups whole wheat flour (gehu ka atta)- ½ cup all-purpose flour (maida)- ½ teaspoon roasted cumin powder- 1 teaspoon salt- ½ teaspoon carom seeds (ajwain)- 2-3 cups oil for frying the pooriUS Customary - Metric ### Instructions #### Make Palak Puree - Heat 4 cups of water in a large pan over high heat.- Once the water comes to a boil, add palak and cook for 1 minute.- Now drain the water and run the palak under cold water.- Drain the excess water and add the blanched palak to a blender along with ginger and green chillies, and blend to make a smooth puree. #### Make The Dough - Add whole wheat flour, all-purpose flour, roasted cumin powder, salt, and carom seeds to a large mixing bowl and mix well using your fingertips.- Add the palak puree to the bowl and mix until combined.- Add a few tablespoons of water and knead until a stiff dough forms.- Cover the dough with a kitchen cloth and let it rest for 15 minutes. #### Fry The Poori - Heat oil for frying in a pan over medium-high heat.- Make small lime-sized balls from the dough.- Lightly oil the rolling surface.- Take 4-5 dough balls and roll them using a rolling pin to make 4-inch poories. Don't use dry flour to roll the dough, as it will burn when you fry the poori. Use a few drops of oil instead.- Once the oil is hot, drop a poori into the hot oil and deep fry until it puffs up. Gently press with the back of the ladle when frying to make the puffing proper. Now flip and fry on the other side as well.- Drain the poori on a plate lined with kitchen tissue. Fry all the puri in the same manner. Serve hot.- When you fry all 4-5 puries, then lower the heat to low. Roll another 4-5. Then increase the heat to high again and fry the next batch once the oil is hot. ### Video ### Nutrition Calories: 470kcal | Carbohydrates: 46g | Protein: 8g | Fat: 30g | Saturated Fat: 2g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 18g | Trans Fat: 0.1g | Sodium: 640mg | Potassium: 326mg | Fiber: 6g | Sugar: 1g | Vitamin A: 2351IU | Vitamin C: 8mg | Calcium: 45mg | Iron: 3mg