Palak Poori|Fried Spinach Puffed Bread is a delicious Indian puffed bread made with spinach puree and a few spices and is perfect for breakfast, lunch, or dinner.
![three palak poori on a plate](https://www.indianveggiedelight.com/wp-content/uploads/2019/09/palak_poori-1.jpg)
What is Poori?
Poori(Puri) is a very popular breakfast dish in India. It is unleavened deep-fried bread that can be eaten for breakfast, a snack, or a light meal. It is served with delicious curry on the side -Source wiki.
How to Make Palak Poori
Blanch spinach in hot water. Add blanched spinach, ginger, and green chili to a blender and blend to make a smooth puree.
Combine the whole wheat flour, sooji, spinach puree, ajwain, and salt and mix well. Knead into a stiff dough.
Divide the dough into small lime-sized pieces and roll it out into a 3 to 4-inch circle.
Carefully slide the rolled poori into hot oil and deep fry on both sides until the color changes slightly.
Using a slotted spoon, remove it from the oil, place it on a paper towel-lined plate, and serve warm with any side dish of your choice.
![palak poori on a plate](https://www.indianveggiedelight.com/wp-content/uploads/2019/09/palak_poori-1.jpg)
What to Serve with Palak Poori?
Serve Palak Poori with aloo bhaji, kurma, or any sweet dish like vermicelli payasam or shrikhand.
Tips & Variations
- The dough should not be soft like a roti or loose or sticky. It should be slightly stiff yet smooth.
- Roll the spinach pooris of medium thickness. If it is too thin like roti then it will not puff up while frying.
- Instead of adding spinach puree to the dough, you can add finely chopped spinach.
- You can add masalas like red chili powder, hing, jeera powder, etc to make this poori even more delicious.
Palak Poori (Fried Spinach Puffed Bread)
Ingredients
- 1 cup wheat flour or multigrain flour
- 2 tablespoon fine sooji (rava) (optional)
- 3-4 cups spinach (palak)
- ½ inch ginger
- 1 green chiili
- ¼ teaspoon ajwain (carrom seeds)
- oil for frying
- water to knead, if needed
- salt to taste
Instructions
- Blanch spinach in hot water.
- Add blanched spinach, ginger and green chilli to a blender and blend to make a smooth puree.
- Combine the whole wheat flour, sooji, spinach puree, ajwain and salt and mix well.Knead into a stiff dough.
- Divide the dough into small lime size pieces and roll it out into a 3 to 4 inch circle.
- Carefully slide rolled poori into hot oil and deep fry on both sides until it slightly starts to change color.
- Remove it from the oil using slotted spoon and place on paper towel lined plate and serve warm with any side dish of your choice.
Notes
Tips & Variations
- Dough should not be soft like roti or loose or sticky. It should be slight stiff yet smooth.
- Roll the spinach pooris of medium thickness. If it is too thin like roti then it will not puff up while frying.
- Instead of adding spinach puree to the dough, you can add finely chopped spinach.
- You can add masalas like red chilli powder, hing, jeera powder etc to make this poori even more delicious.
Nutrition
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