Spinach Poori has recently become one of the favorite breakfasts in my family. I could not be happier, now that I have found yet another recipe to use Spinach. When it comes to green vegetables, I have a policy ‘More is always better’. I am constantly looking out for recipes which use tons of greens. I don’t rate my love for greens as an obsession but, I just can’t resist the temptation of fresh green leafy vegetables.
While growing up, my mom had a really hard time convincing us to eat the green vegetables, She once made this spinach poori and I just kept asking for more. That is when I realized what great pleasure my taste buds had been missing out on. I haven’t stopped loving spinach poori ever since.
There are several schools of thought when it comes to preparing the spinach for the dough. I prefer blanching spinach in hot water for 5 minutes but sautéing leaves instead of blanching is also an option. Whichever method you choose, you will get tasty spinach poori in the end. Binding dough for any kind of poori is an art. That is the reason you should follow our tutorial on how to make perfect poori.
Spinach Poori can be served with almost anything you like. But we usually like to serve it with Aloo Ke Gutke, Achaar and Raita for a complete breakfast or lunch.
Other Spinach Recipes You Might Like:
- Palak Anda Curry
- Palak Shorba
- Creamy Spinach Pasta
- Palak Chana DalFor more such fun recipes in your life, follow along on Facebook, Instagram, or subscribe to our Youtube Channel.Spinach Puri RecipePrep Time20 minsCook Time10 minsTotal Time30 minsSpinach 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.Course: Side DishCuisine: IndianKeyword: spinach puriIngredients
- 3 Cups Wheat flour + more for dusting
- 2 bunch of Spinach leaves
- 1 tsp carom seeds ajwain
- 1 tsp red chili powder
- salt to taste
- 1 tsp cooking oil + more for deep frying
- Wash the spinach leaves in running water and drain the excess water in colander.
- 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.
- In a mixer puree blanched spinach leaves to smooth paste. Transfer to a bowl and keep aside.
- 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.
- 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.
- Spread them on the counter top and continue to do this for all the dough balls.
- 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.
- Using a slotted spoon and drain the poori from the oil. Transfer hot poori to a plate lined with an oil absorbent sheet.
- Serve Spinach Poori hot with Aloo ki Sabzi, Pickle and Raita.