Palak Puri | Spinach Poori

Spinach Puree added to usual puri dough to make these delicious puris. You can enjoy them at breakfast, tea time, or even serve with sabzi.

During this lockdown, when we can't go out and eat, we can always make something new at home. My Aai had made it for my 5-year-old son and he was eating them the whole day.  Thank you, Aai.

Here is the recipe for simple palak puri. Let's see it step by step.

Cooking Time: 20 Minutes

Ingredients 

• 2 cup palak
• 2 cup wheat flour
• Oil for deep frying and to knead the dough
• 1 red chili powder (optional)
• 1 tsp turmeric powder
• Salt
• a pinch of asafoetida(hing)
• Water as needed
• a pinch of Owa/Ajwain

Recipe

1. Wash the spinach.
2. Finely chopped the spinach.
3.  In a large bowl, add wheat flour, salt, ginger-garlic paste, red chili powder, turmeric powder, owa, salt, hing. Mix well.
4. Add chopped palak.
5. Knead to a stiff dough.
6. Add water while kneading, if required.
7. Cover and rest the dough for 5 - 10 minutes.
8. Heat oil in a Kadai.
9. Make small balls of dough and roll out each ball to form a 3 - 4-inch puri.
10. Once the oil is hot enough, add one puri. 
11. Deep fry from both sides. Likewise, make all the puris.
12. Serve hot with tomato sauce, tea, or sabzi.

Note - The dough should be stiff and not smooth. Else puris will not puff up.

You can add palak puree to get that green color. 

Besan or Maida can be added as per the requirements. 

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