Palak Puri
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.
Servings: 14 Palak Puris
Calories: 97kcal
Equipment
- Heavy Bottomed Pan
- Mixing Bowl
Ingredients
- 2 cups Spinach 1 cup = 250 ml
- 2¼ cups Wheat Flour ¼ of this will be used for dusting
- 2 nos Green Chili
- ¼ teaspoon Turmeric Powder
- 1 inch Ginger
- ½ teaspoon Cumin Powder
- As required Oil For deep frying
- To taste Salt
Instructions
- 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 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.
- 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 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.
- Serve the delicious puri with aloo masala and enjoy the dish!
Video
Nutrition
Serving: 1Puri | Calories: 97kcal | Carbohydrates: 12g | Protein: 3g | Fat: 6.8g | Sodium: 69mg | Potassium: 62mg