palak puri recipe with step by step pics. here is a delicious variation of poori made with palak or spinach. these palak poori have a beautiful green color and look good on the dining table.
making palak puri is very easy. i follow the same method for making palak poori as that of palak paratha recipe. making palak poori or palak paratha is a good way to disguise greens like palak from kids who do not eat them.
vegetable purees or fruit purees can be added to a puri or chapati dough and you can make different types of poori or flatbreads like beetroot poori or mangalore buns or this palak puri.
palak poori can be served with aloo sabzi or aloo matar or vegetable kurma or chana masala or mutter paneer or any veg gravy or curry of your choice.
few more tasty recipes for you!
palak puri
INGREDIENTS FOR palak puri
for blanching & making puree
- 100 grams palak or 2.5 to 3 cups roughly chopped spinach
- 3 cups hot boiling water
- 2 cups cold water
- 1 inch ginger - chopped
- 1 green chili - chopped
other ingredients for palak puri
- 2 cups whole wheat flour
- ½ teaspoon carom seeds (ajwain)
- 1 pinch asafoetida (hing)
- ¼ to ⅓ cup water or add as required
- oil for deep frying, as required
HOW TO MAKE palak puri
blanching palak for palak puri recipe
- rinse palak leaves in water very well. drain all the water. use a colander or strainer while rinsing.
- in a pan heat 3 cups water till it starts boiling. then keep the pan down.
- place the palak leaves in the hot water. immerse the palak leaves in the hot water and blanch for 1 minute.
- with the help of pasta tongs, lift the blanched leaves.
- then place the blanched leaves in 2 cups cold water.
- keep the leaves in cold water for 1 minute.
- again using pasta tongs place the leaves in a blender or grinder jar. add 1 inch ginger (chopped) and 1 green chili (chopped).
- without adding any water blend to a smooth puree. keep aside.
making palak puri dough
- take 2 cups whole wheat flour in a pan or mixing bowl. also add ½ teaspoon carom seeds (ajwain), 1 pinch asafoetida (hing) and salt as per taste.
- add the palak puree. mix the palak puree with the wheat flour.
- shake & rinse the blender or mixer jar with ¼ to ⅓ cup water so that the puree stuck to the sides and bottom of jar gets mixed with the water. add this water in parts to the flour mixture.
- adding water in parts knead to a semi-soft dough. cover and keep aside for 10 minutes.
- then divide the dough in small or medium sized balls. roll them into neat round balls.
- take one dough ball. flatten it and spread some oil on both sides of the dough.
- with a rolling pin (belan), gently roll to a 4 or 5 inches poori. roll to poori which are neither thick nor thin.
frying palak poori
- heat oil in a pan or kadai. check the oil temperature by adding a tiny piece of dough in it. if it comes steadily and gradually on top, the oil is medium hot and ready for the poori to be fried.
- gently slid one palak puri in the medium hot oil.
- the oil will bubble, sizzle and the poori will come on top of the oil.
- nudge with a slotted spoon, so that the palak poori puffs up while frying.
- fry till the oil stops sizzling. if poori becomes too golden then green colour will not be there.
- then with the slotted spoon, gently turn over.
- fry the second side of the palak puri. fry poori till the oil stops sizzling. if you want you can turn over the palak poori once or twice more.
- remove the palak puri with the slotted spoon.
- place the fried palak puri on kitchen paper towels to remove excess oil. prepare remaining palak poori in the same way.
- serve palak puri with potato curry or chana masala or veg kurma or any veg gravy or curry of your choice.
how to make palak poori or palak puri
a) blanching palak (spinach)
1. rinse palak leaves in water very well. drain all the water. use a colander or strainer while rinsing. you will need 100 grams palak or 2.5 to 3 cups roughly chopped spinach leaves.
2. in a pan heat 3 cups water till it starts boiling. then keep the pan down.
3. place the palak leaves in the hot water. immerse the palak leaves in the hot water and blanch for 1 minute.
4. with the help of pasta tongs, lift the blanched leaves.
5. then place the blanched leaves in 2 cups cold water.
6. keep the leaves in cold water for 1 minute.
7. again using pasta tongs place the leaves in a blender or grinder jar. add 1 inch ginger (chopped) and 1 green chili (chopped).
8. without adding any water blend to a smooth puree. keep aside.
making palak puri dough
9. take 2 cups whole wheat flour in a pan or mixing bowl. also add ½ teaspoon carom seeds (ajwain), 1 pinch asafoetida (hing) and salt as per taste.
10. add the palak puree.
11. mix the palak puree with the wheat flour.
12. shake & rinse the blender or mixer jar with ¼ to ⅓ cup water so that the puree stuck to the sides and bottom of jar gets mixed with the water. add this water in parts to the flour mixture.
13. adding water in parts knead to a semi-soft dough. cover and keep aside for 10 minutes.
rolling palak poori
14. then divide the dough in small or medium sized balls. roll them into neat round balls.
15. take one dough ball. flatten it and spread some oil on both sides of the dough.
16. with a rolling pin (belan), gently roll to a 4 or 5 inches poori. roll to poori which are neither thick nor thin.
frying palak poori
17. heat oil in a pan or kadai. check the oil temperature by adding a tiny piece of dough in it. if it comes steadily and gradually on top, the oil is medium hot and ready for the poori to be fried.
18. gently slid one palak puri in the medium hot oil.
19. the oil will bubble, sizzle and the poori will come on top of the oil.
20. nudge with a slotted spoon, so that the palak poori puffs up while frying.
21. fry till the oil stops sizzling. if poori becomes too golden then green colour will not be there.
22. then with the slotted spoon, gently turn over.
23. fry the second side of the palak puri. fry poori till the oil stops sizzling. if you want you can turn over the palak poori once or twice more.
24. remove the palak puri with the slotted spoon.
25. place the fried palak puri on kitchen paper towels to remove excess oil. prepare remaining palak poori in the same way.
26. serve palak puri with potato curry or chana masala or aloo rasedar or veg kurma or any veg gravy or curry of your choice.
Hi Dassana, I tried this recipe today but found the omam seeds kept breaking holes into the pooris once in the oil. Did you face this issue? Should I powder it before use? The poori’s taste was good though.
Also, once out of the oil my pooris tend to deflate. How do I keep them inflated like in your pictures?
i have never faced this issue. try rolling the pooris slightly thick and do not roll thinly. no need to powder. you can just crush the omam seeds coarsely in the mortar-pestle. after frying the pooris, keep them on a large plate or tray lined with a kitchen paper towel or paper napkin. do not place the poori on top of each other. they will not deflate. but they should be eaten hot or warm.
if you are not able to serve them hot, then place them in a large roti basket or casserole lined with a kitchen paper towel. as soon as you place each hot poori in the casserole, close the lid. this way place all the pooris in the casserole after frying them. they will remain hot and can be had later after you finish frying all the pooris.