Introduction: Palak Puri Recipe
Making palak poori or palak paratha is an excellent way to incorporate greens like spinach into the diet, especially for kids who may not be fond of vegetables. By adding vegetable or fruit purees to dough, you can create innovative variations like Beetroot poori or Mangalore buns, alongside palak puri. In this recipe, I include spices like carom seeds and asafoetida, known for their digestive properties and aromatic flavors.
Ingredients: Palak Puri Recipe
For blanching & making puree:
- 100 grams spinach (palak), roughly chopped
- 3 cups hot boiling water
- 2 cups cold water
- 1 inch ginger, chopped
- 1 green chili, chopped
- Other ingredients for palak puri:
- 2 cups whole wheat flour
- ½ teaspoon carom seeds (ajwain)
- 1 pinch asafoetida (hing)
- ¼ to ⅓ cup water, or as required
- Oil for deep frying
Instructions: Palak Puri Recipe
Blanching palak:
- Rinse the palak leaves thoroughly in water, then drain.
- Heat 3 cups of water in a pan until it boils, then remove from heat.
- Immerse the palak leaves in the hot water and blanch for 1 minute.
- Transfer the blanched leaves to 2 cups of cold water for 1 minute.
- Blend the blanched leaves with ginger and green chili to a smooth puree. Set aside.
Making palak puri dough:
- In a mixing bowl, combine whole wheat flour with carom seeds, asafoetida, and salt.
- Add the palak puree to the flour mixture.
- Rinse the blender jar with water to collect any remaining puree and add it to the dough.
- Knead the dough with water to form a semi-soft consistency. Cover and let it rest for 10 minutes.
- Divide the dough into small or medium-sized balls and roll them into neat rounds.
- Flatten each ball and apply oil on both sides, then roll out into 4 or 5-inch pooris.
Frying palak poori:
- Heat oil in a pan for deep frying.
- Once the oil is medium hot, gently slide a poori into it.
- Fry the poori until it puffs up and turns golden brown on both sides.
- Remove the fried poori using a slotted spoon and drain excess oil on kitchen paper towels.
- Fry the remaining pooris in the same manner.
Serving:
- Serve palak puri hot with potato curry, chana masala, veg kurma, or any desired gravy or curry.
- It can also be enjoyed as a tea-time snack or packed for lunchboxes.
Conclusion:
Palak Puri Recipe is not only a delicious and nutritious dish but also a creative way to include greens in your diet. Whether served with a side dish or enjoyed on its own, these vibrant green pooris are sure to be a hit with both kids and adults alike.
FAQs about Palak Puri Recipe
What is Palak Puri?
Palak puri is a type of Indian fried bread made with spinach puree, whole wheat flour, and spices. It’s a flavorful and colorful variation of traditional puris and is often served as a snack or with a side dish for meals.
Can I use frozen spinach instead of fresh spinach for making Palak Puri?
Yes, you can use frozen spinach as a substitute for fresh spinach. Thaw the frozen spinach and squeeze out excess water before blending it into a puree for the dough.
How do I store leftover Palak Puri?
Leftover Palak Puri can be stored in an airtight container in the refrigerator for up to 2 days. Before serving, reheat them in a preheated oven or a skillet until warm.
Can I make Palak Puri ahead of time?
Yes, you can prepare the dough for Palak Puri ahead of time and store it in the refrigerator for up to 24 hours. When ready to cook, roll out the dough and fry the puris as needed.
Can I make Palak Puri without deep frying?
While traditional Palak Puri is deep-fried for a crispy texture, you can also try shallow frying or baking them for a healthier alternative. However, the texture and taste may vary slightly.
