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, Beetroot Poori, Aloo Puri, and Luchi.
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.
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 1 teaspoon chopped ginger and 1-2 green chillies, and blend to make a smooth puree.
Make The Dough
Add 1 and ½ cups of whole wheat flour, ½ cup of all-purpose flour, ½ teaspoon of roasted cumin powder, 1 teaspoon salt, and ½ teaspoon of 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 2-3 cups of 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.
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 and also the nutrients.
Frequently Asked Questions
Yes! You can sauté the spinach lightly or use raw spinach to make the puree. However, blanching helps retain a bright green color.
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
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Khamiri Roti
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Plain Tawa Paratha
Indian Breads
Palak Paratha Recipe (Spinach Paratha)
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Palak Puri Recipe (Spinach Poori)
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 poori)
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.
We loved this puri at home. It was so earthy and delicious. Do give it a try!