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palak poori

Palak Poori

Yummy fluffy Poori's(crispy and soft Indian deep fried breads), with a flavourful combination of healthy wholewheat and spinach- a favourite of kids and as equally loved by grownups.
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Course Breakfast, Main Course, Snack
Cuisine Indian, north indian, punjabi
Servings 10 poori's


Spinach Puree

  • 100 grams palak leaves/ spinach leaves washed and roughly chopped
  • 2-3 cloves garlic whole
  • 1-2 green chillies whole


  • 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


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.
    Palak Poori
  • 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.
    palak poori
  • 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.
    palak poori
  • Now flatten these using a rolling pin, into thin flat round rolls.
    palak poori
  • 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.
    palak poori


1.Adding Malai/ Cream makes the poori very soft and crispy, hence I add it. But you can avoid adding it , if you do not want to.
2. The puree already has water, so you will not need more water to knead the dough, but just incase the dough feels too dry, you can add little water to get the desired consistency.