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aerial shot of palak puri in a round black plate
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5 from 2 votes

Aloo Palak Puri Recipe

Palak Puri is a delicious poori recipe prepared with fresh spinach leaves. Learn how to make spinach poori in a few simple steps.
Prep Time20 mins
Cook Time15 mins
Total Time35 mins
Course: Side Dish
Cuisine: Indian
Servings: 10
Calories: 141kcal
Author: Hina Gujral



Ingredients For Spinach Puree:

  • 200 gram (1 bunch) spinach leaves (palak)
  • 1 green chilli
  • 1 tablespoon chopped ginger

Other Ingredients:

  • 2 Cups wheat flour (atta) + more for dusting
  • 2 medium-size boiled potato
  • 1 teaspoon carom seeds (ajwain)
  • 2 tablespoon semolina (rava/sooji)
  • Salt to taste
  • 1 teaspoon cooking oil + oil for deep-frying


How To Make Spinach Puree:

  • Wash the spinach leaves in running water. 
  • Heat a large pan full of water. Add a pinch of salt. Once water starts boiling, add spinach leaves. Cook exactly for 5 minutes. Turn off the heat. Drain in a colander and let them cool down before grinding to smooth paste.
  • In a mixer, puree blanched spinach leaves, ginger and green chili to a smooth paste. Transfer to a bowl and keep aside.

How To Make Palak Puri Dough:

  • In a wide mixing bowl combine flour, grated potato, carom seeds, salt, oil, and spinach puree. Mix them well together to form a stiff dough. Use little lukewarm water (if required) to knead the dough. Make sure dough should be firm in texture yet pliable.
  • Keep covered in the fridge until required. 

How To Make Palak Puri:

  • Divide the dough into small balls of equal size. Roll each portion into a round using a rolling pin. 
  • Now heat oil in a deep frying pan over medium-high flame.
  • Add a pinch of dough in the hot oil. If the dough floats to the top, oil is ready else heat it for a little longer. 
  • Slide one poori from the side into the hot oil and gently press it with the slotted spoon. Once spinach poori puffs up, flip it gently.
  • Using a slotted spoon, drain the puri from the oil. Transfer hot poori to a plate lined with an oil absorbent sheet.
  • Similarly, prepare rest of the poori as well. 
  • Serve palak puri warm with aloo ki sabzi and raita. 



  • Don’t over blanch the spinach – about five minutes is enough. Heat kills the bright green color and most of the spinach nutrients.
  • Always, grate the boiled potatoes instead of mashing to avoid any lumps in the puri dough.
  • Use ajwain (carom seeds) for a nice flavor and they aid in digestion as well.
  • For a crisp and non-greasy puri, don’t forget to add semolina (sooji/rava).
  • Poori dough should be soft, pliable, non-sticky, and firm to touch.
  • You can store the dough for a week in the refrigerator. 
  • Don’t over-fry the pooris on very high heat or you will lose the green color and brown spots might appear. While frying the pooris, gently press them with a spoon to help them puff up nicely.
  • You can use vegetable oil or any flavorless cooking oil to fry the poori. 


Calories: 141kcal | Carbohydrates: 29g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Sodium: 18mg | Potassium: 212mg | Fiber: 2g | Sugar: 1g | Vitamin A: 9IU | Vitamin C: 9mg | Calcium: 9mg | Iron: 2mg