Spinach Poori Recipe (Palak Ki Poori)

Spinach Puri Recipe

Spinach Poori has recently become one of the favorite breakfasts in my family and I am glad that I have found another recipe to use Spinach. When it comes to green vegetables I am always looking for recipes where leafy vegetables can be used, I don’t rate my love for greens as obsession I just can’t resist the temptation of fresh green leaves. 
 
 

I prefer blanching spinach in hot water for 5 minutes but sautéing leaves instead of blanching is also an option, both ways result is same…. tasty spinach poori. Binding dough for any kind of poori is an art, dough for poori should not be sticky yet soft and most importantly firm, some prefer using warm water to bind poori dough, I use regular water but adjust water quantity as per the requirement because spinach puree also has some amount of water content. 

 

During Navratri a bunch of friends came for dinner and along with other dishes I made Spinach Poori and to my surprise it was such a crowd puller and the green color of poori gave new dimension to my menu. Spinach Poori can be served with pickles, chutneys, raita or Sweet & Savory Pumpkin.

 
Spinach Puri Recipe
Yields 10 - 12 Puris
Spinach Poori has recently become one of the favorite breakfasts in my family and I am glad that I have found another recipe to use Spinach.
Print
Prep Time
20 min
Cook Time
10 min
Total Time
30 min
Prep Time
20 min
Cook Time
10 min
Total Time
30 min
Ingredients
  1. 3 Cups Wheat flour + more for dusting
  2. 2 bunch of Spinach leaves
  3. 1 tsp carom seeds (ajwain)
  4. 1 tsp red chili powder
  5. salt to taste
  6. 1 tsp cooking oil + more for deep frying
Instructions
  1. Wash the spinach leaves in running water and drain the excess water in colander.
  2. Blanch the spinach leaves in hot water for 5 to 10 minutes. Drain in a colander and let them cool down before grinding to smooth paste.
  3. In a mixer puree blanched spinach leaves to smooth paste. Transfer to a bowl and keep aside.
  4. In a wide mixing bowl combine flour, carom seeds, salt, oil and spinach puree. Mix them well together to form a stiff dough. Use little lukewarm water to knead the dough. Make sure dough should be firm in texture yet pliable.
  5. Divide the dough into small portions of equal size and roll them into balls and flatten on the flour then using a rolling pin flatten into discs.
  6. Spread them on the counter top and continue to do this for all the dough balls.
  7. Now heat oil in a deep frying pan over medium-high heat and add a pinch of dough if it touches the bottom and comes up then the oil is in perfect heat to fry the poori. Put one of the puri in the hot oil and wait for it to puff up and flip on the other side to cook.
  8. Using a slotted spoon and drain the poori from the oil. Transfer hot poori to a plate lined with an oil absorbent sheet.
  9. Serve Spinach Poori hot with Aloo ki Sabzi, Pickle and Raita.
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