Palak poori (पालक पूरी), also known as Spinach Poori, is made by mixing wheat flour with pureed spinach (primarily) and other spices. This spinach poori (also spelled as puri) is healthier version of poori. This spinach poori with its vibrant green color is not only delicious to eat, but also looks good on dining table.
What is a poori or puri
Poori or puri is a Indian flat bread, normally in smaller size compared to chapatti, and is made with flour. This is then deep fried. The process of deep frying helps in getting the puffed shape (steam getting trapped).
How to make best Spinach poori
The secret of a puffed spinach poori is following.
- Dough : The dough for the puri needs to be tight and not sticky or loose. In case of spinach poori, use semi-tight dough. Close to tight dough.
- Thickness of Poori : Too thick puri will not puff, and if puri too thin, puri will become like papad during deep frying.
- Fresh Dough : I will suggest that you should use fresh dough and not rested (dough from previous day) dough.
- Fresh Spinach: Use fresh spinach. You can use frozen spinach, but will be watery after thawing and not as tasty.
- Frying on low to medium heat : I will recommend doing a small dough test. In heated oil, drop in small pinch of dough, that fried dough should pop up to top. If oil is too hot, puri won’t puff and get burnt. If oil is cold, puri won’t puff at all.
Method of making spinach poori
Make the puree of spinach (use fresh spinach leaves if possible). Now mix spinach puree, salt, little oil in wheat flour and knead to dough. Make small dough balls. Roll these dough balls to small circular shapes. Deep fry these in medium heat.
Benefits of Palak / Spinach poori
- This poori recipe is vegan.
- You can make it gluten-free by using multi-grain flour, in stead of wheat flour.
- Spinach poori is a tasty way to feed greens to kids.
- Palak / Spinach poori is a less guilty version of poori, compared to normal plain poori.
- Spinach poori recipe is quick and takes less than 30 mins.
Serve spinach poori with potato curry, or raita or pickle. Serve poori hot.
Poori Lover ?
Spinach Poori – Palak Poori
- 200 Grams Spinach/Palak
- 2 Cups Whole Wheat Flour
- 1 tsp Salt
- 1 Tbsp Oil
- 200 Ml Oil For Deep Frying (Not whole oil will get used)
- First of all wash spinach leaves and put them in salted boiling water for 10 minutes. After that take spinach out and grind spinach 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 (Poori) in the hot oil from both the sides till they are crispy.
- Serve these spinach pooris hot and enjoy them with the curry, pickle, raita of your choice 🙂
- Always check the temperature of oil before frying poori. If oil is too hot, the poori will be brown in colour without cooking properly (only the surface layer will get cooked) and if oil is cold the poori will not fluff properly.
- Dough needs to be in semi-tight state.
- Try to use fresh dough.
- Make sure that spinach / palak is in paste state when kneading.