Palak poori is a breakfast recipe with the goodness of palak or spinach. This fried bread pairs well with potato sabzi.

Ingredients
- 2 1/2cupwheat flour
- 250gpalak or spinach
- 1/4tspcumin seeds
- 1pieceginger
- 1piecegreen chilli
- water for kneading
- salt to taste
How to make Palak Puri / Spinach Poori
Remove the stem from the palak or spinach.
Boil 2 cups of water in a pan. When it starts bubbling, turn off the flame.
Put the spinach or palak leaves in the hot water for 1 minute.
Take out the leaves from hot water and immerse them in 2 cups of cold water. Let it blanch for 1 minute.
Add the blanched leaves to the mixer jar along with green chilli, cumin seeds, and ginger. Grind to a fine paste.
In a bowl, add flour and salt. Mix well.
Add the ground paste to the flour. Knead it well by adding water. Use less than 0.5 cup of water, don't add too much.
Spread some oil on the kneaded dough and cover it with a wet cloth or lid. Let it rest for 15 minutes.
Divide the dough into equal lemon-sized balls.
Spread some oil on the rolling board, then flatten the dough balls using a rolling pin. Roll to a 4 or 5 inches puri. The thickness should be neither thick nor thin.
Heat oil in a pan. When the oil becomes hot, add puri and fry it.
Serve the tasty puri with potato sabzi.
Tips & Tricks
Ensure the oil is hot enough before frying the puris to make them puff up nicely.
Do not add too much water while kneading the dough to maintain the right consistency.
Loading reviews...
Gayatri
(@rene121)
Cooking is my passion. Flavours unite us 🤝..I love to create new recipes... and also love to learn about different cuisine.
Marnirni-apinthi Building, Lot Fourteen,
North Terrace, Adelaide, South Australia, 5000
Australia