Recipe- Spinach Poori/ Palak ki puri

Recipe- Spinach Poori/ Palak ki puri
Print Recipe
"Deep fried puffed ball of whole wheat flour with an additional nutritious of spinach goes yummy with pickle, curd, raita, any curry or bhaji."
Servings Prep Time
10 Poori 30-40 Minutes
Cook Time
15 Minutes
Servings Prep Time
10 Poori 30-40 Minutes
Cook Time
15 Minutes
Recipe- Spinach Poori/ Palak ki puri
Print Recipe
"Deep fried puffed ball of whole wheat flour with an additional nutritious of spinach goes yummy with pickle, curd, raita, any curry or bhaji."
Servings Prep Time
10 Poori 30-40 Minutes
Cook Time
15 Minutes
Servings Prep Time
10 Poori 30-40 Minutes
Cook Time
15 Minutes
Ingredients
Servings: Poori
Instructions
  1. Wash the spinach leaves properly and keep aside. Meanwhile heat 2-3 cups of water with 0.5 tsp salt in a wide pan. when it stats boiling, add washed spinach leaves. Partially cover and cook for 6-7 minutes. When done, remove the spinach leaves out of the water and let it cool down a bit then grind it to smooth puree. Keep aside the puree and let it cooled down completely.
  2. When puree is at room temperature, take aata, 0.5 tsp salt and ajwain seeds in a wide bowl and mix well.
  3. Now add 0.5 cup spinach puree and knead to a stiff dough. (Do not add excessive water) Cover and keep aside for 10 minutes.
  4. Divide the dough in to 10 equal potions and press to flatten each portion. Cover and keep aside.
  5. Now heat ghee (or oil) in a wok, when oil is hot enough to fry, take a ball dip it a bit in oil and roll it up to 3 inch diameter circle evenly with the help of belan (Rolling Pin).
  6. Dip in sufficient hot oil, and press lightly with a frying spoon, let it puff and then turn it over. You will see upper side is golden brown in color. Now fry the bottom by pressing all sides in a circular motion with the help of frying spoon.
  7. Fry all puris one by one in a same way till golden brown and remove on a papar napkin for the excessive oil to be absorbed.
  8. Serve hot with Choley, Raita, Curd, Pickle, Aalu, Paneer or Kofta curry. Enjoy!
Recipe Notes
  • Knead the dough to stiff.
  • Add spinach puree only when it reaches to room temperature.
  • You may also use the blanched water as vegetable stock and use it in any curry etc. But make sure for no dirt is left.
  • Roll the puri evenly it should not be very thin or very thick.
  • To check the required hotness of oil, drop a small pinch of dough into oil and check-
    -If dough pinch rises slowly or is still at the bottom, then the oil is cold. You need to wait for it become
    more hot.
    -If it rises too fast, then the oil is very hot. In that case reduce the flame or switch off the flame for few
    seconds and let the oil bit cooler.
    -If it rises steadily & briskly to the top, then the oil is sufficiently hot to fry.
  • Fry puris till golden brown in color by pressing all sides in a circular motion.
  • See more Indian Bread Recipe here.

"Be Vegetarian Be Happy"
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Author: Vibhuti Jain

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