Aloo Palak Puri Recipe
Palak Puri is a deep-fried, whole wheat Indian bread perfect for breakfast or lunch. Learn how to make perfect green spinach poori.
Servings: 10
Calories: 141kcal
Equipment
- Mixing Bowl
- Deep Frying Pan
Ingredients
Ingredients For Spinach Puree:
- 200 gram (1 bunch) spinach leaves (palak)
- 1 green chilli
- 1 tablespoon chopped ginger
Other Ingredients:
- 2 Cups wheat flour (atta) + more for dusting
- 2 medium-size boiled potato
- 1 teaspoon carom seeds (ajwain)
- 2 tablespoon semolina (rava/sooji)
- Salt to taste
- 1 teaspoon cooking oil + oil for deep-frying
Instructions
How To Make Spinach Puree:
- Wash the spinach leaves in running water.
- Heat a large pan full of water. Add a pinch of salt. Once water starts boiling, add spinach leaves. Cook exactly for 5 minutes. Turn off the heat. Drain in a colander and let them cool down before grinding to smooth paste.
- In a mixer, puree blanched spinach leaves, ginger and green chili to a smooth paste. Transfer to a bowl and keep aside.
How To Make Palak Puri Dough:
- In a wide mixing bowl combine flour, grated potato, carom seeds, salt, oil, and spinach puree. Mix them well together to form a stiff dough. Use little lukewarm water (if required) to knead the dough. Make sure dough should be firm in texture yet pliable.
- Keep covered in the fridge until required.
How To Make Palak Puri:
- Divide the dough into small balls of equal size. Roll each portion into a round using a rolling pin.
- Now heat oil in a deep frying pan over medium-high flame.
- Add a pinch of dough in the hot oil. If the dough floats to the top, oil is ready else heat it for a little longer.
- Slide one poori from the side into the hot oil and gently press it with the slotted spoon. Once spinach poori puffs up, flip it gently.
- Using a slotted spoon, drain the puri from the oil. Transfer hot poori to a plate lined with an oil absorbent sheet.
- Similarly, prepare rest of the poori as well.
- Serve palak puri warm with aloo ki sabzi and raita.
Video
Notes
- Don’t over blanch the spinach – about five minutes is enough. Heat kills the bright green color and most of the spinach nutrients.
- Always, grate the boiled potatoes instead of mashing to avoid any lumps in the puri dough.
- Use ajwain (carom seeds) for a nice flavor and they aid in digestion as well.
- For a crisp and non-greasy puri, don’t forget to add semolina (sooji/rava).
- Poori dough should be soft, pliable, non-sticky, and firm to touch.
- You can store the dough for a week in the refrigerator.
- Don’t over-fry the pooris on very high heat or you will lose the green color and brown spots might appear. While frying the pooris, gently press them with a spoon to help them puff up nicely.
- You can use vegetable oil or any flavorless cooking oil to fry the poori.
Nutrition
Calories: 141kcal | Carbohydrates: 29g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Sodium: 18mg | Potassium: 212mg | Fiber: 2g | Sugar: 1g | Vitamin A: 9IU | Vitamin C: 9mg | Calcium: 9mg | Iron: 2mg