Palak Puri is a delicious deep fried bread with a vibrant green colour. Fresh spinach and green chillies are blended to a puree then used to bind the puri dough.
Blending spinach, or palak, is a brilliant way to inject flavour and vibrant colour into Indian flatbreads like spinach roti and palak paneer paratha.
All you need to do is crush blanched spinach, green chillies and ginger to make a smooth puree and use this to bind the dough. They make a fantastic savoury alternative to regular poori.
Ingredients
Be sure to check out the full recipe and exact ingredient list below in the recipe card.
Spinach - you can use baby spinach or palak which can be found in Indian grocery stores. Frozen spianch works too.
Whole wheat flour - or chapatti atta.
Carom seeds - ajwain seeds which lend a delicious flavour to the poori. These are optional.
Green chillies and ginger - fresh is best here.
Oil - to be added to the dough and for deep-frying. I recommend a light oil such as sunflower oil.
Recipe Tips
- Too much spinach puree will cause the dough to feel quite heavy and you may notice your puri does not puff.
- The dough should not be as stiff as regular poori dough but not as loose as roti. Aim somewhere in between.
- Make sure to roll out thin puri to allow them to puff.
- Heat the oil on medium heat - too low and the puri will not puff, too high and they will burn fast.
Serving Suggestion
Serve palak puri the same way you would serve plain poori with savoury dishes.
My recommendations are with a curry such as aloo tamatar ki sabji, aloo matar, Gujarati bateta nu shaak or chana bateta.
It's also delicious with sukhi bhaji.
If you want to enjoy the flavours just as they are then have them hot with masala chai or Indian ginger tea.
Yogurt, cucumber raita or a pickle such as keri no chundo or aam ki launji would go great.
Storage
They are best eaten immediately after cooking. Store leftover poori in an airtight container.
You can prepare the poori dough for 1-2 hours before frying.
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📖 Recipe
Palak Puri
Equipment
- Blender
- Slotted spoon
Ingredients
- 2 cups whole wheat flour
- 2 cups spinach
- 2 green chilli
- 1 inch ginger
- ¼ teaspoon carom seeds optional
- ¼ teaspoon salt
- 1 tablespoon oil plus extra for deep frying
Instructions
- To blanch the spinach, first heat water in a pan and bring to a boil. Switch off the heat and add the spinach leaves. Allow the spinach to blanch for a minute then drain.
- Add the blanched spinach, green chillies and ginger to a blender and crush until you get a fine puree. Ensure there are no lumps.
- In a large bowl, add the flour, salt, carom seeds. Add the spinach puree bit by bit and combine to make a semi stiff dough. Add extra water if required.
- Knead for a minute then cover with a clean kitchen towel. Set aside to rest for 10 minutes. Once rested, knead again.
- Heat oil in heavy bottom kadai or wok.
- Divide the dough into small lime size equal balls. Lightly oil the surface of your rolling board and each dough ball into a thin round puri.
- Carefully slip the puri into the hot oil and you will see it begin to rise. Flip the puri gently and allow to cook on the other side. Remove with your slotted spoon.
- Complete with the remaining puri dough.
Video
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Share on Facebook Pin This RecipeNote – This recipe has been updated from our recipe archives with a new, improved recipe, new images and content. First published in April 2012.
Hayley Dhanecha says
These palak puris are one of my favourite ways to make spinach a little more exciting! They puff up beautifully, have the most vibrant colour, and taste so good served with pickle, yoghurt or your favourite potato curry.
Roshni says
wow... it is a beauty to find hand written recipes from ages ago... happy to follow you...
anjana says
Nice ,spicy and perfectly puffed pooris..
Priya Suresh says
Super fluffy pooris,simply loving it..
Unknown says
wow, they look superb. What great and delicious pics. I love palak in everything 🙂
Sayantani Mahapatra Mudi says
I also have the same habit Jagruti but my journey started only when I got married. the palak puri looks delicious.
Shri says
they have come out so perfect!
Tina says
Healthy and yummy puri..
Shilpakiran says
its very new to me and so innovative madam .. really loved it and surely try this...thanks for sharing
Shama Nagarajan says
delicious dear..tempted to make it tonight