Palak poori (पालक पूरी), also known as Spinach Poori, is made by mixing wheat flour with pureed spinach (primarily) and other spices. It is best enjoyed hot with raita, pickle or you can have with any curry. I like having it with Tea and tastes awesome. Spinach poori served with potato curry makes a good lunchbox recipe. It is hugely popular in northern part of India, and it is one of many types of Poori that my mother used to make and I have learnt from her.
Another good reason for this Poori is that kids are fussy with vegetables and mixing Spinach, broccoli, beetroot etc is an easy alternative to feed green to kids.
Preparation time : 20 minutes
Cooking time: 10-15 minutes
Serving : 5-6
- Spinach – one bunch or 200 grams
- Whole wheat flour – 2 cups
- Salt – 1 teaspoon
- Oil – 1 tablespoon
- Additional Oil for deep frying
First of all wash spinach leaves and put them in salted boiling water for 10 minutes. After that take them out and grind them to a fine paste.
Now add this paste, salt and one tablespoon of oil to the flour and knead it to a semi tight dough. Keep this Dough covered for 10 minutes.
Now divide the dough into 15 equal parts and make the small rounds of it.
Roll each and every round into a 4-5 inch diameter circle.
Deep fry these circles in the hot oil from both the sides till they are crispy.
Serve Hot and enjoy them with the curry, pickle, raita of your choice 🙂
- Always check the temperature of oil before frying pooris. If oil is too hot, the pooris will be brown in colour without cooking properly (only the surface layer will get cooked) and if oil is cold the pooris will not fluff properly.