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
Nutrition (per serving)
Calories
335.0kcal (16.75%)
Protein
9.5g (19%)
Carbs
67.5g (24.55%)
Sugars
1.5g (3%)
Healthy Fat
0.8g
Unhealthy Fat
0.3g
% Daily Value based on a 2000 calorie diet
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.
Nutrition (per serving)
Nutrition (per serving)
Calories
335.0kcal (16.75%)
Protein
9.5g (19%)
Carbs
67.5g (24.55%)
Sugars
1.5g (3%)
Healthy Fat
0.8g
Unhealthy Fat
0.3g
% Daily Value based on a 2000 calorie diet
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.
FAQS
How do I make palak puri from scratch?
To make palak puri from scratch, start by blanching spinach leaves in hot water for a minute, then immerse them in cold water. Blend the blanched leaves with ginger, green chili, and cumin seeds to create a paste. Mix this paste with wheat flour and salt, knead the dough, and let it rest for 15 minutes. Finally, roll out the dough into puris and fry them in hot oil until golden brown.
Is palak puri suitable for a vegetarian diet?
Yes, palak puri is a vegetarian dish as it is made primarily from spinach and wheat flour. It is a great option for those following a vegetarian or plant-based diet, providing essential nutrients and fiber.
What can I substitute for wheat flour in palak puri?
If you're looking for a gluten-free option, you can substitute wheat flour with chickpea flour (besan) or a gluten-free all-purpose flour blend. Keep in mind that the texture and taste may vary slightly, but it will still be delicious!
How should I store leftover palak puri?
To store leftover palak puri, let them cool completely, then place them in an airtight container. They can be kept at room temperature for up to a day or refrigerated for up to 3 days. To reheat, simply warm them in a pan or microwave until heated through.
What dishes pair well with palak puri?
Palak puri pairs wonderfully with potato sabzi, but you can also serve it with yogurt, pickles, or a side of chutney for added flavor. For a complete meal, consider adding a salad or a lentil dish to complement the meal.
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Gayatri
(@rene121)
Cooking is my passion. Flavours unite us 🤝..I love to create new recipes... and also love to learn about different cuisine. 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