Palak Poori/ Spinach Poori Recipe
Palak Poori / Spinach Poori Recipe- Yummy fluffy Poori / puri (crispy and soft Indian deep fried breads), with a flavourful combination of healthy wholewheat flour and spinach (Palak puree) – a favourite of kids and as equally loved by grownups.
The benefits of eating spinach (palak) are innumerable, and so are the ways you can eat it.
One of the healthy and tasty way of adding spinach to your diet is adding it to your doughs and have it as a roti/palak parantha / any breads or paalak poori / Paalak puri.
The recipe I’m sharing today is of Paalak poori. It tastes great and is a good way of making the little ones or even grown ups eat spinach.
My daughter loves eating crispy pooris. I create different recipes to make pooris colourful, tasty and healthy. She loves having pink pooris (beetroot poori), green pooris (Pea poori or palak puri), yellow pooris (turmeric and squash poori), brown pooris (regular aata puri ).
Above are the ones I have tried, and all these variations of poori’s are very healthy and come out really delicious .
Palak poori / Paalak puri
This palak puri recipes are great for grown ups, children and toddlers . The grown ups can have them as well- make them more spicier and add a little more garlic to enhance the flavour.
Kids love poori’s as is, just pop the round balls and eat them, or just roll them and gobble them. But yes if you want to, these poori’s go really well with hing aloo gravy (yummy potato gravy), any raita (Try the pumpkin raita with this )or even as a breakfast with just any delicous pickle.
Here is a tip, that whenever you plan to cook palak paneer (cottage cheese in spinach gravy), simply make some (maybe a cup) extra palak puree. Store this in the fridge .This can be used later to make paalak puri dough the next day. This saves time, and you have your next days snack/ meal ready.
Steps to make Palak poori dough
Prepare spinach puree
To make spinach puree , blanch the spinach leaves with some garlic cloves and green chillies, in little salt water for 5-6 minutes.
Squeeze the water out of spinach and put everything in a blender. Make a puree of spinach, garlic and chillies .
You can absolutely avoid green chillies if you want to, or adjust the quantity of green chilli as per your taste preference.
Adding chillies to the puree while making the dough does not really make the poori’s very spicy, but it adds flavour and a kick of zest to the poori’s.
Prepare the paalak puri / palak poori dough – Poori dough ingredients and substitutes
Once the puree is ready, add the palak puree , and spices to wholewheat flour.
The spices required for this recipe are just salt and red chilli powder.
Other optional ingredients that you can add are carom seeds (ajwain) and hing (asafoetida).
I add malai/ cream in this recipe . Adding malai / cream to the puri dough makes it super soft and crispy. However this is optional and can be avoided.
Knead the dough. Add a little water if needed.
This dough needs to be little harder than the regular dough for the chapatis or bread, but soft enough that you can roll the pooris easily.
Cover with a moist muslin cloth, and keep aside for 10-15 min.This helps to relax the gluten .
palak poori
Rolling out the pooris
Once the poori dough is ready ,roll the dough and divide into equal dough balls for the number of poori’s you want.
The best poori’s are made with the fresh dough, however any extra dough can be covered and stored in the fridge in an airtight container. This leftover palak poori dough should be used within a day or two.
palak poori
Now roll the dough balls into small flat thin rolls. Make sure the dough is neither too thick or too thin.
While rolling the pooris use a tiny amount of oil to roll them , instead of using dry flour.
Tip: You can use a bowl/ lid or round cutter to make the shape perfect!
palak poori
Frying Palak puri
Fry the pooris in hot oil. Make sure the oil is hot enough (not smoking though ). If the oil is not hot the pooris will absorb the oil and will not be crispy and fluffy. If the oil is smoking the pooris will burn from outside and won’t cook properly.
palak poori
palak poori
Serving palak poori/ Paalak puri
These poori’s are enjoyed hot with pickles, mango chutney, curry or any raita.
Pumpkin Raita tastes great with these poori’s , or have these with any gravy or vegetable.
It can also be enjoyed cold (room temperature)as a snack.If you have some leftover palak poori’s from the morning breakfast,roll these into small rolls and enjoy them as a snack on the go!
These tastes delicious with a hot cup of jaggery masala chai too.
Here are some recipes that go really well with these palak poori
Potato and kale recipe (indian style)
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Recipe card
Palak Poori
Ingredients
Spinach Puree
- 100 grams palak leaves/ spinach leaves washed and roughly chopped
- 2-3 cloves garlic whole
- 1-2 green chillies whole
Dough
- 2 cups wholewheat flour
- salt as per taste
- 1 tsp red chilli powder
- 1 tsp oil any vegetable oil/ olive oil
- 2 tbsp malai (homemade cream) if not available you can use fresh cream/ clotted cream or absolutely avoid it
- Oil For deep Frying
Instructions
Spinach Puree
- Blanch the spinach leaves/palak leaves along with 2-3 cloves of garlic, green chillies,and 2-3 tsp water, in a covered pan for 5-6min.
- Once cool, blend the above to make a smooth puree.
Making the dough
- In a deep dish, take all the ingredients for the dough together- Add wholewheat flour, salt, red chilli powder, malai/cream,and oil, and the spinach puree that is room temperature now.
- Thoroughly mix all the ingredients together. Knead the dough.This is best done using your clean hands.
- Make sure the dough is not very soft, and neither too hard.
- Cover it with a damp muslin cloth for 10-12 min.
- Heat Oil in a separate deep pan or a Kadhai.
- Now divide it the dough equally , making small round balls.You can oil your hands to make smooth round balls.
- Now flatten these using a rolling pin, into thin flat round rolls.
- Slip the roll into hot oil using a slotted spoon.Make sure the oil is hot enough.Carefully splash oil on the top of poori.Once the one side is cooked, turn the poori. This just takes 1-2 minutes.
- Deep fry all poori’s the same way. Enjoy the hot poori’s as a snack or meal with pickles, raita or any vegetable.
Notes
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