Palak poori can be served as a breakfast with aloo sabzi or chana masala or any veg curry of your choice. It also tastes great as a snack with mint coriander green chutney or pickle and can be served as a tea time snack. With this recipe of palak you can also checkout some more recipes prepared with spinach:
Finally, I would like you to checkout my Breakfast Recipes Collection and Snacks Recipes Collection also.
Instructions for how to make Palak Poori:
- Rinse 3 cups spinach leaves in water very well. Drain all the water.
- In a pan heat 3 cups water till it starts boiling. Then turn off the flame.
- Place the spinach leaves in the hot water and blanch for 2 minutes.
- Place the spinach leaves in a blender/ grinder jar. Add roughly chopped 1-inch ginger, 1 green chili and 1 handful fresh coriander leaves to it.
- Blend it to a smooth puree. Spinach Puree is ready.
- Transfer the palak puree to a large bowl. Then add 1/2 cup Sooji/ Rava/ Cream of wheat and 1.5 cups of wheat flour. Also add ½ tsp carom seeds /ajwain and salt as per taste.
- Mix the spinach puree with the whole wheat flour and rava.
- Add that 2 tbsp water in parts or add water as required to knead a semi-soft dough. Cover the pan with a cloth or lid and keep aside for 10 minutes.
- Then divide the dough in small sized balls. Roll them into neat round balls.
- Take one dough ball on a rolling board/ Poori presser. Flatten it and spread some oil on both sides of the dough. Roll out into 3 to 4 inch diameter puri.
- Gently slid one palak puri in the medium hot oil.
- The oil will bubble, sizzle and the poori will come on top of the oil. Nudge with a slotted spoon, so that the poori puffs up while frying.
- Fry till the oil stops sizzling. Then with the slotted spoon, gently turn over. Fry the second side of the puri. Continue frying until it gets little spots and little brown in color.
- Remove the palak poori with the slotted spoon draining as much as oil as possible.
- Place the fried poori on paper towel/ tissue to remove excess oil. Prepare remaining palak poori in the same way.
- Palak Poori is ready to serve. Enjoy spinach poori with potato curry or chana masala or any curry of your choice.
1. Rinse 3 cups spinach leaves in water very well. Drain all the water.
2. In a pan heat 3 cups water till it starts boiling. Then turn off the flame.
3. Place the spinach leaves in the hot water and blanch for 2 minutes.
3. Take out the blanched spinach in a sieve and pour around 2 cups of cold water over it.
4. Place the spinach leaves in a blender/ grinder jar. Add roughly chopped 1-inch ginger, 1 green chili and 1 handful fresh coriander leaves to it.
5. Blend it to a smooth puree. Spinach Puree is ready.
6. Transfer the palak puree to a large bowl.
7. Then add 1/2 cup Sooji/ Rava/ Cream of wheat and 1.5 cups of wheat flour. Also add ½ tsp carom seeds /ajwain and salt as per taste.
8. Mix the spinach puree with the whole wheat flour and rava. Shake & rinse the blender or mixer jar with 2 tbsp water so that the spinach puree stuck to the sides and the bottom of the jar gets mixed with the water. Add this water in parts to the flour mixture.
9. Add that 2 tbsp water in parts or add water as required to knead a semi-soft dough. Cover the pan with a cloth or lid and keep aside for 10 minutes.
10. Then divide the dough in small sized balls. Roll them into neat round balls.
11. Take one dough ball on a rolling board/ Poori presser. Flatten it and spread some oil on both sides of the dough. Roll out into 3 to 4 inch diameter puri.
12. Gently slid one palak puri in the medium hot oil.
13. The oil will bubble, sizzle and the poori will come on top of the oil. Nudge with a slotted spoon, so that the poori puffs up while frying.
14. Fry till the oil stops sizzling. Then with the slotted spoon, gently turn over. Fry the second side of the puri. Continue frying until it gets little spots and little brown in color.
15. Remove the palak poori with the slotted spoon draining as much as oil as possible.
16. Place the fried poori on paper towel/ tissue to remove excess oil. Prepare remaining palak poori in the same way.
17. Palak Poori is ready to serve. Enjoy spinach poori with potato curry or chana masala or any curry of your choice.
Tips:
- While kneading the dough make sure the dough is not too soft.
- Do not forget to grease the rolling pin and rolling board with oil so that the puri doesn't stick to it.
- Make sure you roll out the puri evenly. It should not be too thick or too thin.
- The oil for frying the puri should be heated well.
- When the oil is heated rightly, reduce the flame to medium and then fry the pooris. You will get nicely puffed puris.
- Palak Poori tastes great when served hot.
AuthorNidhi kakkarIngredients
Directions
1. Rinse 3 cups spinach leaves in water very well. Drain all the water.
2. In a pan heat 3 cups water till it starts boiling. Then turn off the flame.
3. Place the spinach leaves in the hot water and blanch for 2 minutes.
3. Take out the blanched spinach in a sieve and pour around 2 cups of cold water over it.
4. Place the spinach leaves in a blender/ grinder jar. Add roughly chopped 1-inch ginger, 1 green chili and 1 handful fresh coriander leaves to it.
5. Blend it to a smooth puree. Spinach Puree is ready.
6. Transfer the palak puree to a large bowl.
7. Then add 1/2 cup Sooji/ Rava/ Cream of wheat and 1.5 cups of wheat flour. Also add ½ tsp carom seeds /ajwain and salt as per taste.
8. Mix the spinach puree with the whole wheat flour and rava. Shake & rinse the blender or mixer jar with 2 tbsp water so that the spinach puree stuck to the sides and the bottom of the jar gets mixed with the water. Add this water in parts to the flour mixture.
9. Add that 2 tbsp water in parts or add water as required to knead a semi-soft dough. Cover the pan with a cloth or lid and keep aside for 10 minutes.
10. Then divide the dough in small sized balls. Roll them into neat round balls.
11. Take one dough ball on a rolling board/ Poori presser. Flatten it and spread some oil on both sides of the dough. Roll out into 3 to 4 inch diameter puri.
12. Gently slid one palak puri in the medium hot oil.
13. The oil will bubble, sizzle and the poori will come on top of the oil. Nudge with a slotted spoon, so that the poori puffs up while frying.
14. Fry till the oil stops sizzling. Then with the slotted spoon, gently turn over. Fry the second side of the puri. Continue frying until it gets little spots and little brown in color.
15. Remove the palak poori with the slotted spoon draining as much as oil as possible.
16. Place the fried poori on paper towel/ tissue to remove excess oil. Prepare remaining palak poori in the same way.
17. Palak Poori is ready to serve. Enjoy spinach poori with potato curry or chana masala or any curry of your choice.
Leave a Reply