Palak Puri is a colorful variation of usual puffed Puris where spinach puree is added in the dough. This crispy puri can be eaten as it is and you could even serve it with a sabzi for breakfast.
About This Recipe
Puri is a popular Indian bread that is made from whole wheat flour. It is deep-fried until it turns out fluffy and golden brown.
Palak Puri is a colorful 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 color along with the delectable taste and yes, also added health benefits.
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.
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.
So next time give your usual Poori a break, and prepare this beautifully green coloured Palak Poori.
This is also a great way to include palak in your everyday diet, and feed the people who avoid spinach due to its distinct taste.
This Palak Poori is,
- Apt for weekend breakfast
- Perfect for festive meals
Palak – To make palak poori, all you need is palak or spinach puree. Spinach adds a beautiful color and also nutrition to this Poori.
Flour – I have added a combination of whole wheat flour and maida to form the basic dough. Adding a tablespoon of fine sooji to the dough makes it even more khasta.
Other Ingredients – 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.
Step by Step Recipe
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.
Let the dough rest for 15 minutes.
Heat oil in a frying 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 Poori from both the sides.
Serve hot with any curry.
Frequently Asked Questions
The trick to making fluffy crisp poori lies in kneading the dough tight, rolling it softly, and then frying it in piping hot oil.
Yes, you can use frozen spinach. If using the same, then thaw it in the refrigerator for a few hours or if you are in a hurry, thaw it in the microwave for about 4 minutes and use it.
But I will recommend you to use fresh spinach for the best taste, texture, and color.
You can store the dough in the fridge for about 4-5 days in an air tight container. Take it out, let it sit for 10 minutes on the counter and prepare the Puri.
I ate this poori on its own with Adrak Wali Chai, the refreshing flavor of palak totally bowled me!
BTW, you can even serve Palak Poori with any sabzi or curries.
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.
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 poori.
Add ¼ cup besan in the dough to make missi palak puri.
Add a little anardana or pomegranate seed powder to the dough to make Anari Spinach Puri.
Palak Puri Recipe
- 1 and ½ cup Whole Wheat Flour
- ½ cup All purpose flour / Maida
- 200 g Palak
- 1 teaspoon Ginger (Chopped)
- 1-2 Green chilli
- ½ teaspoon Roasted cumin powder
- 1 teaspoon Salt
- Oil for frying
- 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.