Palak Puri is a colourful variation of usual puffed Puris where spinach puree is added in the dough. This khasta puri can be eaten as it is and you could even serve it with a sabzi for breakfast. Here is how to make Palak Ki Puri Recipe.
Do you know what I like about the weekend most? It’s breakfast!
I am actually excited from Thursday only about what I am gonna make on Saturday.
Yes, being a North Indian, my Saturday breakfast is always either a stuffed Paratha or a Puri.
So this weekend I made a Puri! Usually, it’s the Sabzis and Raita that I experiment with, but this time I thought to give my Puris a twist.
And the leftover Palak in the fridge came to the rescue.
I immediately made a Palak puree and added it in the dough, and there was my beautiful green coloured puffed Puris.
They looked so gorgeous on the plate!
Though Puri is usually made using whole wheat flour, I added some Maida in the dough of Palak Puri to make it slightly crispy or khasta.
And even when I was full, I couldn’t stop myself from eating more and more of it.
The best part, palak adds a lot of nutrition to the Puris too as it is rich in iron and also contains a lot of other Vitamins and Minerals.
So, it was surely a win-win situation for me.
If you love Puris, do give these ones also a try – Aloo Puri, Bedmi Puri and Methi Puri.
So, next time you are planning to make Puris, try this Spinach Puri and do not forget to share with me about how you liked it?
Here is the recipe of Palak Puri.
What is Palak Puri?
Puri is a popular Indian bread which is made from whole wheat flour.
It is deep-fried until it turns out fluffy and golden brown.
Palak Puri is a colourful twist of the classic Indian puffed bread puri, where Palak or spinach is pureed and then added into the dough which lends it a beautiful green colour along with the delectable taste and yes, also added health benefits.
Palak Puri Ingredients
To make palak poori, all you need is palak or spinach puree, whole wheat flour and maida to form the basic dough.
Adding a tablespoon of fine suji to the dough makes it even more khasta.
To make it taste yummier, you can add a pinch of salt, ginger, green chilli, cumin powder et al.
I also add ajwain sometimes to the dough.
Once the dough gets set, I made small balls out of it and then roll round Puri.
How to make a fluffy Puri?
The trick to making fluffy crisp poori lies in kneading the dough tight, rolling it softly and then frying it in piping hot oil.
What to serve with Spinach Puri?
I ate this poori on its own with Adrak Wali Chai, the refreshing flavour of palak totally bowled me!
Mostly served as a snack, this Palak Puri is also eaten with Aloo curries such as Aloo Matar ki Rasedar Sabzi or with Mathura ke Dubki Wale Aloo.
BTW, you can even serve Palak Puri with any sabzi or curries.
Palak Puri even tastes yummy when served with Srikhand or Aamras during special occasions or festivals.
Being very simple to prepare, for breakfast, I sometimes make piping hot Puri and serve it along with Til Vale Sookha Aloo which indeed makes a soothing combo of Puri Bhaji.
Paneer Curries like Matar Paneer or Paneer Pasanda also tastes great with this puri.
Variations of Palak Puri
You can use only whole wheat flour to make this puri.
Instead of adding spinach puree to the dough, you can add finely chopped spinach.
You can add masalas like red chilli powder, carom seeds, hing, chaat masala, lemon juice etc to make masala palak puri.
Add 1/4 cup besan in the dough to make missi palak puri.
Add a little anardana or pomegranate seed powder to the dough to make Anari Palak Puri.
How to make Palak Puri Step by Step
Heat water in a large pot.
Add spinach in the boiling water.
Drain the spinach and run it under cold water. Add the drained spinach in a blender along with ginger and green chilli and blend to make smooth puree.
Add whole wheat flour, salt, maida and roasted cumin powder in a bowl.
Now add spinach puree and mix well.
Add little water and blend to make a smooth tight dough.
Palak Puri Recipe
Palak Puri Recipe
Palak Puri is a healthy and colourful variation of usual Puri. It can eaten as it is and you could even serve it with a sabzi for breakfast.
Ingredients
- 1 and 1/2 cup Whole Wheat Flour
- 1/2 cup All purpose flour / Maida
- 200 g Palak
- 1 tsp Ginger Chopped
- 1-2 Green chilli
- 1/2 tsp Roasted cumin powder
- 1 tsp Salt
- Oil for frying
Instructions
- Wash the palak.
- Heat water in a big pan.
- Once the water comes to a boil, add palak and cook for a minute.
- Drain the water and run the palak under cold water.
- Drain the excess water and add the blanched palak in a blender along with ginger and green chilli and make a smooth puree.
- Add whole wheat flour, maida, roasted cumin powder and salt in a bowl and mix well.
- Add palak puree and mix well.
Make a stiff dough.
- Add little water if required.
- Let the dough rest for 15 minutes.
- Heat oil for frying in a pan.
- Make small balls from the dough and dust and roll to make 3-4 inch puri.
- Once the oil is hot, deep fry the puries from both the sides.
- Serve hot with any curry.
Recipe Notes
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.
You can use only whole wheat flour to make these puri.
Instead of adding spinach puree to the dough, you can add finely chopped spinach.
You can add masalas like red chilli powder, carom seeds, hing, chaat masala, lemon juice etc to make this poori even more delicious.
Add 1/4 cup besan in the dough to make missi palak puri.
Are you making this recipe? I LOVE to see your creations so snap a photo and tag Whiskaffair on Instagram with the hashtag #Whiskaffair and please give a star rating below ★. You can follow me on Facebook, Twitter, Pinterest and Instagram for more such easy recipes.
Leave a Reply