Palak Puri Recipe (Crispy Spinach Puri Snack)
Puri, a beloved deep-fried Indian bread, is a staple in North Indian cuisine. With its deliciously crispy texture, it can be enjoyed as a snack, breakfast, or even as an accompaniment to meals. This recipe for Palak Puri takes the classic puri to the next level by infusing it with the vibrant flavors of spinach (palak) and a blend of aromatic spices. The crispy, golden-brown puris are sure to be a crowd-pleaser, offering a crunchy texture on the outside and a tender inside. These puris are perfect when paired with a hot cup of Masala Tea, making them an ideal snack for tea time.
Ingredients for Palak Puri:
| Ingredient | Quantity |
|---|---|
| Whole Wheat Flour | 3 cups |
| Spinach Leaves (Palak), finely chopped | 2 cups |
| Ginger (paste) | 1 tablespoon |
| Green Chilli (paste) | 1 tablespoon |
| Ghee or Butter | 3 tablespoons |
| Salt | To taste |
Allergen Information:
- Contains gluten from whole wheat flour.
- Contains dairy if using ghee or butter, which may be a concern for those with lactose intolerance or vegans.
Dietary Preferences:
- Vegetarian: This recipe is suitable for vegetarians. If you’re vegan, substitute ghee with plant-based butter or oil.
- Nut-Free: This recipe does not contain any nuts, making it a good option for individuals with nut allergies.
Preparation and Cooking Instructions:
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Prepare the Spinach: Begin by thoroughly washing the finely chopped spinach leaves (palak) and allowing them to dry completely. This ensures that there is no excess moisture, which could interfere with the dough’s consistency.
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Mix the Dry Ingredients: In a large mixing bowl, add the whole wheat flour and salt. Mix them well to distribute the salt evenly throughout the flour.
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Add Spices and Ghee: To the flour mixture, add the ginger paste, green chili paste, and ghee (or butter). These ingredients infuse the dough with aromatic flavors and a rich texture. Use your hands or a spoon to incorporate them into the flour until everything is well combined.
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Incorporate the Spinach: Now, add the dried spinach leaves to the flour mixture. Knead the dough by gradually combining the spinach with the flour. Be careful not to add water initially—only 4-5 tablespoons of water should be added, just enough to help bring the dough together. Aim for a firm dough that isn’t too sticky.
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Roll Out the Puri: Once your dough is ready, divide it into small portions. Without allowing the dough to rest, immediately begin rolling each portion into small balls and flatten them gently with your hands. Roll out the dough into medium-sized, thin circles, ensuring they are even in thickness.
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Heat the Oil: While rolling out the puris, heat oil in a frying pan or wok. The oil should be sufficient to submerge the puris while frying, and it should be heated on a very low flame. This gradual heating process is key to achieving that crispiness.
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Fry the Puri: Gently slide each rolled puri into the hot oil. Fry them on a low flame, as frying them on a high flame may result in an undercooked center. Patience is important here—frying the puris on a low flame ensures they crisp up properly and turn golden brown. Flip them occasionally to ensure they are fried evenly on both sides.
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Drain and Cool: Once the puris are golden brown and crispy, remove them from the oil and place them on a plate lined with paper towels to absorb excess oil.
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Storage: Allow the puris to cool completely before storing them in an airtight container. This will keep them fresh for a few days, maintaining their crisp texture.
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Serving Suggestions: Serve the Palak Puri as a delicious tea-time snack, paired with a hot cup of Masala Tea or any dip of your choice. They also make an excellent accompaniment to curries or yogurt-based dips.
Nutritional Information (per serving):
- Calories: Approximately 120-150 calories per piece, depending on the size.
- Carbohydrates: 18g
- Protein: 2g
- Fat: 5g (if using ghee or butter)
- Fiber: 2g
- Iron: Rich in iron, courtesy of the spinach.
Tips for Perfect Palak Puri:
- Dough Consistency: The dough should be firm but smooth. If it’s too soft, it may cause the puris to puff unevenly while frying. The key to crispy puris is using minimal water.
- Frying on Low Flame: Frying the puris on low flame allows the dough to cook through without burning the outside, ensuring a crisp and well-cooked puri.
- Storage: Once completely cooled, store your Palak Puri in an airtight container to retain its crunch. They will stay fresh for a few days and are perfect for snacking throughout the week.
Conclusion:
Palak Puri is a delightful snack that brings together the earthy flavor of spinach with the crunch of deep-fried puri. It’s a fantastic choice for tea-time or as a side dish to a more elaborate meal. With its simple ingredients and straightforward preparation, this recipe is perfect for those looking to experiment with traditional Indian snacks while incorporating nutritious greens into their diet. Whether served with a hot cup of Masala Tea or enjoyed on its own, these crispy spinach puris are sure to be a hit with friends and family alike. Enjoy this North Indian classic in the comfort of your own home and take your snack game to the next level!
