Learn How To Make Delicious And Nutritious Palak Puri At Home

Palak Puri is a nutritious Indian bread made with spinach-infused dough, spiced with cumin, turmeric, and garam masala. The puris are deep-fried until golden and puffy, making them a delicious accompaniment to various curries and side dishes. They are a healthy and colorful twist on traditional puris.

Palak Puri is a flavorful and nutritious variation of the traditional Indian puri, made with whole wheat flour and spinach puree. The spinach is blanched, blended with green chilies and ginger, and then mixed into the dough with spices like cumin and turmeric. The dough is kneaded to a soft consistency and left to rest before being rolled into small discs. These discs are then deep-fried until they puff up and turn golden brown. Palak Puri is typically served hot with curries, raita, or pickle. It's a vibrant and healthy addition to any meal.

Ingredients

2 cups whole wheat flour (atta)
1 cup spinach (palak), tightly packed
2 green chilies (adjust according to your spice preference)
1-inch piece of ginger
1 teaspoon cumin seeds
1 teaspoon carom seeds (ajwain)
1/2 teaspoon turmeric powder
1/2 teaspoon red chili powder (optional)
1/2 teaspoon garam masala
1 tablespoon oil or ghee (for the dough)
Salt to taste
Water as needed (for the dough)
Oil for deep frying

Instructions

1. Prepare the Spinach Puree:

Wash the spinach leaves thoroughly under running water to remove any dirt.
Blanch the spinach leaves by boiling them in hot water for 2-3 minutes until they wilt.
Drain the spinach and immediately transfer it to a bowl of ice-cold water to retain its green color.
In a blender, add the blanched spinach, green chilies, ginger, and a little water. Blend to make a smooth puree. Set it aside.

2. Make the Dough:

In a large mixing bowl, add the whole wheat flour, cumin seeds, carom seeds, turmeric powder, red chili powder (if using), garam masala, and salt.
Pour the spinach puree and a tablespoon of oil or ghee into the flour mixture.
Mix everything well to combine. Gradually add water as needed to knead a soft, smooth dough. The dough should not be too sticky or too hard.
Cover the dough with a damp cloth and let it rest for about 15-20 minutes.

3. Rolling the Puris:

Divide the dough into small, equal-sized balls (about the size of a lemon).
Take one dough ball, flatten it slightly, and dust it with some dry flour.
Using a rolling pin, roll the dough ball into a small, circular disc (puri).
It should be about 3-4 inches in diameter. Ensure that the puris are not too thick or too thin.
Repeat the process for all the dough balls.

4. Frying the Puris:

Heat oil in a deep frying pan over medium heat. To check if the oil is ready, drop a small piece of dough into it. If it rises to the surface quickly, the oil is hot enough for frying.
Carefully slide one rolled puri into the hot oil. It should puff up within a few seconds.
Gently press the puri with a slotted spoon to help it puff up fully.
Fry until both sides are golden brown, flipping once or twice. The puris should be crispy and slightly soft inside.
Remove the fried puri from the oil and place it on a paper towel to drain any excess oil.
Repeat the frying process for all the rolled puris.

5. Serving: