Palak Puri Recipe: A North Indian Delight
Palak Puri, a vibrant and nutritious deep-fried Indian bread, is not only a feast for the eyes but also a delightful snack that can elevate your tea-time experience. Combining the goodness of spinach with the wholesome flavor of wheat flour, these puris are crispy on the outside and soft within, making them an irresistible addition to your culinary repertoire.
Ingredients
| Ingredient | Quantity |
|---|---|
| Wheat flour (गेहूं का आटा) | 3 cups |
| Spinach (पालक) | 2 cups, finely chopped |
| Ginger paste (अदरक – पेस्ट) | 1 tablespoon |
| Green chili paste (हरी मिर्च – पेस्ट) | 1 tablespoon |
| Ghee or butter (घी या मक्खन) | 3 tablespoons |
| Salt (नमक) | To taste |
| Water | As needed |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | Approx. 120 |
| Protein | 3g |
| Carbohydrates | 22g |
| Fat | 4g |
| Fiber | 2g |
Preparation Time
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
Servings
- Serves: 10
Cuisine
- North Indian Recipes
Course
- Snack
Diet
- Vegetarian
Instructions
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Prepare the Spinach: Start by thoroughly washing and chopping the spinach. Ensure that the spinach is well-dried after washing to prevent excess moisture in the dough.
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Make the Dough: In a large mixing bowl, combine the wheat flour, ghee (or butter), ginger paste, and green chili paste. Mix well until the ingredients are evenly incorporated.
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Incorporate the Spinach: Add the chopped spinach into the flour mixture. Gradually add water as needed to form a soft, pliable dough. Knead gently until the dough is smooth and well-combined.
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Shape the Puris: Divide the dough into small portions and roll each portion into small balls. On a floured surface, roll out each ball into a small circle, keeping the thickness uniform.
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Heat the Oil: In a deep frying pan or kadhai, heat oil over medium-low heat. Ensure the oil is hot enough for frying but not smoking.
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Fry the Puris: Carefully drop the rolled puris into the hot oil, frying a few at a time. Fry until they puff up and turn golden brown, about 2-3 minutes. Flip them halfway through for even cooking.
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Drain Excess Oil: Once cooked, remove the puris from the oil and place them on a kitchen towel to absorb excess oil. Allow them to cool slightly.
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Serve: Palak Puris are best enjoyed hot. Serve them with a steaming cup of masala chai for a delightful evening snack.
These Palak Puris not only provide a wonderful crunch but also a burst of flavor, making them a perfect companion for your favorite tea or as part of a festive meal. Enjoy the goodness of spinach in this delicious form!
