Palak Puri is a healthy and colorful variation of usual Puri 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.
Puri is a kind of Indian bread made from whole wheat flour which is deeply fried. They turn out fluffy and golden brown. Mostly served as a snack, Puri is also eaten with curries such as Aloo Matar ki Rasedar Sabzi or with Mathura ke Dubki Wale Aloo.
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 make a soothing combo of Puri Bhaji.
Yesterday, out of nowhere, while gardening, I thought, what if we could make more flavourful and colourful Puri? I got this really eccentric thought of making up a combo of spinach and Puri. As I had spinach at home and even some spare time, I ended up making Palak Puri.
Though Puri is usually made using wheat flour, I added some Maida in the dough of Palak Puri to make it slightly crisp or khasta. All you need is palak puree, whole wheat flour, maida to form the basic dough.
Adding a tbsp 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 got set, I made small balls out of it and then meticulously rolled Puri. Finally, just deep fried these small, greeny things and Palak Puri got ready!
I ate with Adrak Wali Chai, the refreshing flavour of palak totally bowled me! BTW, you can even serve Palak Puri with any sabzi or curries. Save its recipe:
Variations of Palak Puri
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.
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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.
Add spinach puree and mix well.
Add little water and blend to make a smooth tight dough.
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.
- 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
- 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.
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.
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