Palak Poori Recipe | How to make Spinach Poori

Palak poori is a yummy puffed bread prepared with spinach puree. It is a green colored poori with the goodness of spinach or palak.

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Palak Poori Recipe | How to make Spinach Poori with step by step pictures. Few days back I tried beetroot poori and my daughter was really delighted to see a pink coloured poori and hence this made me to try a green coloured poori, obviously without a second thought I picked palak ,It was really delicious and I felt at least I can feed spinach in one yummy way. Now lets see how to prepare Palak Poori. Palak Poori Recipe

How to make Palak Poori

Heat a pan with water once it's hot switch off the flame and add in the Palak leaves and immerse for a minute.

2. After 1 min drain the hot water and wash the palak in cold water. (This way the green color of the palak will be retained).In a blender add in the palak leaves, Ginger, and green chili.

3. Blend to a fine puree.

4. In a mixing bowl add in the Wheat flour, Rava, Salt, and the Palak Puree.

5. Add water little by little ( if needed) and knead it to a soft dough. Cover it with a kitchen cloth and allow the dough to rest for 30 mins.

6. Next pinch a small portion of the dough apply oil and with a rolling pin roll, it to shape the poori.

7. Heat oil in a pan for deep frying (Drop a small portion of the dough and check if the oil is ready for deep frying if the dough puffs up the oil is ready for deep frying else wait for a little and check once again.) once the oil hot drop the poori and press it with a ladle it will puff up

8. Cook by flipping on both sides. Once it's cooked remove it from the hot oil and place it in a paper towel to drain the excess oil. Serve with any sabzi.

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5 from 1 vote

Palak Poori | Spinach Poori

Palak poori is a yummy puffed bread prepared with spinach puree. It is a green colored poori with the goodness of spinach or palak.

Prep Time10 mins

Cook Time1 min

Resting Time30 mins

Total Time41 mins

Course: Breakfast

Cuisine: Indian

Servings: 4

Calories:

Author: sharmila kingsly

1x2x3x

Cook ModePrevent your screen from going dark

Standard 1 cup measures 240 ml

Ingredients

To Grind

• 1 bunch Palak / Spinach
• 1 inch Ginger
• 2 Green Chilli

Other Ingredients

• 2 cup Atta / Whole Wheat flour
• 2 tbsp Sooji / Rava
• Salt as needed
• Water as needed
• Oil for deep frying

Instructions 

• Heat a pan with water once it's hot switch off the flame and add in the Palak leaves and immerse for a minute.
• After 1 min drain the hot water and wash the palak in cold water. (This way the green color of the palak will be retained).In a blender add in the palak leaves, Ginger, and green chili, grind to a fine puree.
• In a mixing bowl add in the Wheat flour, Rava, Salt, and the Palak Puree. Add water little by little ( if needed) and knead it to a soft dough. Cover it with a kitchen cloth and allow the dough to rest for 30 mins.
• Next pinch a small portion of the dough apply oil and with a rolling pin flatten it to form the shape of the poori. Heat oil in a pan for deep frying (Drop a small portion of the dough and check if the oil is ready for deep frying if the dough puffs up the oil is ready for deep frying else wait for a little and check once again.) once the oil hot drop the poori and press it with a ladle it will puff up
• Cook by flipping on both sides. Once it's cooked remove it from the hot oil and place it in a paper towel to drain the excess oil.Serve with any sabzi.

Notes

• Makes a yummy lunch box option. Tastes good with potato masala.
• Serve hot.

Keyword palak poori

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Disclaimer: I am not a nutritionist, the nutrition value provided here is an estimate. It will vary based on the quantity and brands of the products used.