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 flat breads. i have shared a few variations like these earlier:

palak poori can be served with aloo sabzi or aloo matar or aloo paneer or vegetable kurma or chana masala or mutter paneer or any veg gravy or curry of your choice.

palak puri

Name: palak puri
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 18 poori
Ingredients: 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); 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)

4.8 from 5 votes

Prep Time:10 mins

Cook Time:20 mins

resting time:10 mins

Total Time:30 mins

a delicious variation of poori made with palak or spinach. these palak poori have a beautiful green color and look good.

Course:breakfasts,main course,side dish,snacks

Cuisine:north indian

Servings:18 poori

Author:Dassana Amit

INGREDIENTS FOR palak puri

(1 CUP = 250 ML)

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.

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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.

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.