Palak (Spinach) Puri Recipe

Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 3
Cuisine: Indian
Course: Breakfast
Diet: Vegetarian

Palak Puri is a flavorful and nutritious variation of the traditional Indian puri, incorporating spinach to give it a vibrant green color and a boost of nutrients. This wholesome recipe is a great way to start your day or serve as a delightful addition to any meal. Paired with spiced potatoes or a cool raita, these puris are sure to become a family favorite!

Ingredients

Nutritional Information (Per Serving)

Instructions

Step 1: Prepare the Spinach Puree

1. Begin by washing and chopping 20 spinach leaves, 1/4 inch of ginger, and 1 green chili.
2. In a small pot, bring some water to a boil and add the chopped spinach, ginger, and chili. Let them boil for about 2-3 minutes until the spinach wilts.
3. Drain the water using a strainer and let the ingredients cool for about 10-15 minutes to ensure all the excess water drains out.
4. Once cooled, transfer the spinach, ginger, and chili into a blender and grind them into a smooth puree. No need to add extra water while blending—the natural moisture from the spinach should be sufficient.

Step 2: Make the Dough

1. In a large mixing bowl, combine 1 cup of whole wheat flour, the spinach puree, 1 teaspoon of cumin powder, and a pinch of salt to taste.
2. Add 2 tablespoons of sunflower oil into the flour mixture.
3. Begin kneading the mixture into a dough. If the dough feels dry, you may sprinkle a few drops of water, but keep in mind that spinach will release some moisture, so avoid adding too much.
4. Once the dough is smooth and well-kneaded, cover it with a muslin cloth or a damp kitchen towel and let it rest for 30 minutes. This resting time allows the dough to become softer and easier to work with.

Step 3: Roll the Puris

1. After the dough has rested, knead it briefly again and divide it into small, equal-sized portions. Each portion should be about the size of a marble or a little larger.
2. Dust your rolling surface lightly with some whole wheat flour. Take one of the dough balls and roll it out into a small, thick disc using a rolling pin. The puris should not be too thin, as they need to puff up when fried.
3. Repeat this process for all the dough portions, ensuring each puri is evenly rolled out.

Step 4: Fry the Puris

1. Heat sufficient sunflower oil in a deep pan or kadai over medium heat. The oil needs to be hot but not smoking—test by dropping a small piece of dough into the oil. If it rises to the surface immediately with small bubbles, the oil is ready.
2. Gently slide one rolled puri into the hot oil. Use a slotted spoon or frying spoon to gently press down on the puri. This helps it puff up.
3. Fry the puri until it puffs and turns golden on one side, then flip it to cook the other side for another minute or so. Be careful not to overcook; frying each puri for about 1-2 minutes ensures they stay soft and crispy, not hard and brittle.
4. Once golden brown on both sides, remove the puri and place it on a paper towel to drain excess oil.
5. Continue frying the remaining puris in the same way.

Step 5: Serve
Serve these delicious Palak Puris with a side of Lahori Aloo or any raita of your choice. The combination of the crispy puris with a spicy potato curry or cooling yogurt dip is irresistible!

Tips for Perfect Palak Puris:

• Kneading the Dough: Do not add too much water while kneading, as spinach tends to release moisture, which can make the dough sticky. Start with less water and adjust as needed.
• Rolling: Roll the puris evenly to ensure they puff up nicely when fried. Uneven puris might not rise properly.
• Frying: Make sure the oil is hot enough before frying the puris. If the oil is not hot enough, the puris will absorb too much oil and become greasy.

Variations

• Spices: For added flavor, you can include spices like ajwain (carom seeds) or garam masala in the dough.
• Gluten-Free Version: You can use gluten-free flour alternatives, such as buckwheat or chickpea flour, to make these puris for those avoiding gluten.

Pairing Suggestions:
Palak Puris go wonderfully with:

• Lahori Aloo – a spicy and tangy potato curry.
• Boondi Raita – a cooling yogurt dip with fried boondi.
• Achari Paneer – paneer cooked in a tangy pickle-flavored gravy.

Enjoy these vibrant green puris as part of a wholesome Indian breakfast or as a side dish for lunch or dinner. Each bite brings together the goodness of spinach with the warmth of traditional spices, creating a dish that’s both delicious and nutritious!