Palak Puri Recipe/ Spinach Poori recipe

Palak puri is made by mixing pureed palak/spinach with wheat flour and other spices. Puri is deep fried bread that can be prepared using wheat flour.

Spinach puri served with potato curry makes a good lunch box recipe. The kids are always excited to see green colored puris. The color and the flavor sure please everyone.

It tastes best with tomato chutney or mango launji and chili pickle.

For this recipe, I made the spinach puree by simply blanching the spinach and then grind it.

Learn how to make palak puri by following this easy recipe.

Step by step Palak puri recipe:

1. Blanch the spinach leaves in boiling, salted water. Turn off the flame and keep them in water for about 4-5 minutes. 
   
2. Add chopped green chilies and ginger to the grinder along with drained blanched spinach. Blend it to a smooth paste and keep ready. (Dont add water while grinding.)
   
3. Now in a mixing bowl, add  2 cups wheat flour, salt to taste, 2 pinch asafoetida and 1/2 tsp coarsely crushed ajwain (carom seeds) Mix well.
   
4. Add in a tbsp. of oil to the flour and again mix well.
   
5. Add spinach puree and knead it to smooth dough. Do not add water, palak puree is enough to knead it to a firm and tight dough.
   
6. Keep the dough covered for about 10 minutes with a wet muslin cloth.
   
7. Knead the dough again for a minute and then divide the dough into equal lemon sized balls and roll them each in a flat round disc of 5 inch diameter.
   
8. Deep fry each of the puris on both sides in medium hot oil, till golden and crisp.
   
9. Serve hot.
   
    

Palak puri/Spinach puri recipe below:

Palak puri recipe Prep time Cook time Total 10 min 20 min 30 min Palak puri- Spinach flavored deep fried Indian bread AUTHOR: Monali RECIPE TYPE: Bread CUISINE: Indian SERVES: 4 INGREDIENTS (measuring cup used, 1 cup=237 ml) 2 cups whole wheat flour 2 pinch of asafoetida ½ tsp ajwain/carom seeds (roughly crushed with rolling pin) 1 bunch of spinach, washed 1 inch piece of ginger/adrak 1-2 green chili, chopped Salt to taste 1 tbsp. oil + to deep fry  DIRECTION Blanch the spinach leaves in boiling, salted water. Drain the spinach leaves from water and put them to a grinder. Add chopped green chilies and ginger to the grinder along with blanched spinach. Blend it to a smooth paste and keep ready. Now in a mixing bowl, add  wheat flour, salt, asafoetida and coarsely crushed ajwain (carom seeds) Mix well. Add in a tbsp. of oil to the flour and again mix well. Add spinach puree and knead it to a soft and smooth dough. Do not add water, palak puree is enough to knead it to a firm and tight dough. Keep the dough covered for about 10 minutes with a wet muslin cloth. Knead the dough again for a minute and then divide the dough into equal sized lemon balls and roll them each in a flat round disc of 5 inch diameter. Heat sufficient oil in a wok or kadhai and deep fry each of the puris on both sides till golden and crisp. Drain out on absorbant paper and serve hot. SERVING SUGGESTION Serve hot palak puri with curd, tomato chutney or potato sabji.