Palak Poori Recipe | Spinach Poori Recipe

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

You may also want to try:

1. Ragi Poori
2. Bedmi Puri
3. Aloo ki Puri
4. Methi Puri
5. Poori with Masala

Recipe Card for Palak Poori Recipe | Spinach Poori Recipe:

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Palak Puri

Course: Breakfast, Dinner, Kids Lunch Box

Cuisine: India, North Indian

Equipments Needed

• Heavy Bottomed Pan
• Mixing Bowl

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Servings: 14 Palak Puris

Calories: 97kcal

Author: Sowmya Venkatachalam

Palak Poori is made by mixing wheat flour with pureed spinach and other spices. Spinach Poori served with potato curry makes a good lunchbox recipe. Instead of conventional plain poori, adding spinach not only enhances the taste but also makes it nutrition rich and also a way for kids who even dislike spinach to try something new.

Print Recipe

Ingredients

• 2 cups Spinach 1 cup = 250 ml2 cups Spinach 1 cup = 250 ml
• 2¼ cups Wheat Flour ¼ of this will be used for dusting2¼ cups Wheat Flour ¼ of this will be used for dusting
• 2 nos Green Chili2 nos Green Chili
• ¼ tsp Turmeric Powder¼ tsp Turmeric Powder
• 1 inch Ginger1 inch Ginger
• ½ tsp Cumin Powder½ tsp Cumin Powder
• As required Oil For deep fryingAs required Oil For deep frying
• To taste SaltTo taste Salt

Instructions

• Wash the spinach thoroughly. Heat 4 cups of water.
  Wash the spinach thoroughly. Heat 4 cups of water.
• Add 1/4 teaspoon of turmeric powder and bring the water to boil.
  Add 1/4 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 turn off the flame.
  When the water starts to boil, add spinach. Add green chili and ginger and cook the spinach for 3-4 minutes and then turn 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.
  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.
  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.
  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 puri should not be too thick or too thin.
  Make small balls out of the dough. Roll each dough ball into 2-3″ diameter circle. The puri should not be too thick or too thin.
• Heat oil in a pan for deep fry the puris. When the oil is really hot, gently drop each puri one by one and deep fry till the puri fluffs up, then flip it on other side and cook till the sizzling sound stops. 
  Heat oil in a pan for deep fry the puris. When the oil is really hot, gently drop each puri one by one and deep fry till the puri fluffs up, then flip it on other side and cook till the sizzling sound stops. 
• Serve the delicious puri with aloo masala and enjoy the dish!
  Serve the delicious puri with aloo masala and enjoy the dish!

Video

Nutritional Info

Nutrition Facts

Palak Puri

Amount Per Serving (1 Puri)

Calories 97 Calories from Fat 61

% Daily Value*

Fat 6.8g10%

Sodium 69mg3%

Potassium 62mg2%

Carbohydrates 12g4%

Protein 3g6%

* Percent Daily Values are based on a 2000 calorie diet.

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• Wash the spinach thoroughly. Heat 4 cups of water. Add 1/4 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.

• Serve the delicious poori with Aloo Masala and enjoy the dish!

Palak Poori Recipe | Spinach Poori Recipe

Sowmya Venkatachalam

IT Engineer turned full time Food Blogger. I ♡ FOOD. I also love food blogging. Did you make a recipe? Tag @Subbusktichen on Instagram. I WANNA SEE!