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.
Ingredients For Spinach Puree:
- 200 gram (1 bunch) spinach leaves (palak)
- 1 green chilli
- 1 tablespoon chopped ginger
- 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