Palak Poori Recipe | Spinach Poori Recipe

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Palak (Spinach) added to poori or paratha makes the recipe whole more interesting and healthy. Adding greens regularly in our diet is very nutritious for our health. To make spinach recipes more interesting we can try our different variations that will be appealing to eyes and also appetizing. Poori with potato masala is a favorite combo for many of us. Atleast once a week I love to make this combo especially over weekends when we can sit with family together and enjoy the food! Instead of plain poori, we can enrich with palak puree and serve with aloo masala. This way we can enjoy our favorite combo along with the richness of spinach! A win-win recipe!

Table of Contents

Tips for Palak Poori Recipe | Spinach Poori Recipe:

In this palak poori ,we are blanching spinach and making a puree with green chili, ginger. The spinach puree is added to wheat flour. We can add the blanched spinach directly to the wheat flour and mix it without making a puree
Cool the spinach puree completely before mixing with wheat flour
The spinach puree itself is enough to make the dough. If you feel the the dough is very dry, we can sprinkle little water and knead it to soft but stiff dough
The thickness of the rolled puri should not be too thick or too thin. Too thick poori will puff up but will become hard after frying. Too thin poori will not puff up in the oil
Check the hotness of the oil before dropping the rolled poori. Oil should be very hot for the poori to puff up immediately.
Flip it only once. Do not flip again and again or else the poori will absorb more oil
If we want crispy poori, we can add 2 tablespoon of sooji to the wheat flour

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Recipe Card for Palak Poori Recipe | Spinach Poori Recipe:

Instructions with Step by Step Pictures:

Wash the spinach thoroughly. Heat 4 cups of water. Add ¼ teaspoon of turmeric powder and bring the water to boil

When the water starts to boil, add spinach. Add green chili and ginger and cook the spinach for 3-4 minutes and then switch off the flame

Drain the water from cooked spinach. Allow the cooked spinach to cool off completely. Add the cooked and drained spinach along with green chili and ginger and grind it to a paste

In a mixing bowl, add wheat flour, spinach puree, salt, cumin powder and mix well

Add water little by little and knead it to a smooth dough

Make small balls out of the dough. Roll each dough ball into 2-3" diameter circle. The poori should not be too thick or too thin

Heat oil in a pan for deep fry the pooris. When the oil is really hot, gently drop each poori one by one and deep fry till the poori fluffs up, then flip it on other side and cook till the sizzling sound stops.