Palak poori is a yummy puffed bread prepared with spinach puree. It is a green colored poori with the goodness of spinach or palak.
Author: sharmila kingsly
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Standard 1 cup measures 240 ml
1bunchPalak / Spinach
2cupAtta / Whole Wheat flour
2tbspSooji / Rava
Salt as needed
Water as needed
Oil for deep frying
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.