Palak puris – puris made with whole wheat flour and palak (spinach) puree.
Puris served with potato sabzi is a popular breakfast dish in India. Palak puris are a great way to include leafy greens in your breakfast. Palak puris are made by adding spinach (palak) puree to wholewheat flower. Spinach imparts a beautiful colour to these puris.
You can pair these puris with any flavourful curry, though my personal choice is rasawala aloo. So, here is the recipe for Palak puris.
Jump to
List of ingredients
Flour : I have used wholewheat flour. You can also use refined flour for these puris.
Spinach
Spices & Herbs : Coriander leaves, green chilly, ginger, carom seeds
Salt and oil
Step-wise recipe with pictures
To make palak puree, Add washed spinach leaves into boiling water and keep in the boiled water for 3 to 4 minutes.
Remove spinach from hot water and dip in cold water (to retain the dark green colour).
Drain the water and transfer blanched leaves to a mixer jar. Add coriander leaves, green chilly and ginger. Blend to a smooth paste.
Transfer spinach puree to a mixing bowl. Add whole-wheat flour, carom seeds and salt.
Mix all the ingredients well. Knead without adding water and make a stiff dough. Add a tsp of oil once the dough is made and knead again for few minutes.
Keep the dough aside for 20 minutes. After 20 minutes, divide the dough into small balls. Take a dough ball and roll into small puri.
The puri should not be very thick or very thin. Heat oil in a pan. Drop the puri into hot oil. Deep fry the puris on medium flame. Keep turning the puri and fry from both sides. Once fried, remove the puri using a slotted spoon. Repeat the same with remaining dough balls.
Serve palak puris with Rasawala aloo or Rajasthani aloo ki sabzi.
Recipe Card
Palak Puris
Ingredients
- 1 cup whole-wheat flour (gehu ka aata)
- 100 gms spinach (palak)
- ½ cup coriander leaves (hara dhaniya)
- 1 green chilly (hari mirch)
- ½ inch ginger (adrak)
- 1 tsp carom seeds (ajwain)
- Salt as per taste (namak)
- 1 tsp oil (tel)
- Oil for frying the puris
Instructions
- Wash spinach and keep aside.
- To make palak puree, boil 3 to 4 cups of water in a pan.
- Add spinach leaves to the boiling water and keep in the boiled water for 3 to 4 minutes.
- Remove spinach from hot water and dip in cold water (to retain the dark green colour).
- Drain the water and transfer blanched leaves to a mixer jar.
- Add coriander leaves, green chilly and ginger.
- Blend to a smooth paste.
- Transfer spinach puree to a mixing bowl. .
- Add whole-wheat flour, carom seeds and salt.
- Mix all the ingredients well and knead without adding water to make a stiff dough.
- Add a tsp of oil once the dough is made and knead again for few minutes.
- Keep the dough aside for 20 minutes.
- After 20 minutes, divide the dough into small balls.
- Take a dough ball and roll into small puri.
- The puri should not be very thick or very thin.
- Heat oil in a pan.
- Drop the puri into hot oil.
- Deep fry the puris on medium flame.
- Keep turning the puri and fry from both sides.
- Once fried, remove the puri using a slotted spoon.
- Repeat the same with remaining dough balls.S
- Serve palak puris with Rasawala aloo or Rajasthani aloo ki sabzi.
Recipe Video
More Spinach Recipes
Palak Khichdi
Palak Dal
Palak Paneer
Lasooni Aloo Palak
Lasooni Corn Palak
Thank you for stopping by. If you like/ tried this recipe, leaving a comment below the post will enable more readers and cooking enthusiasts to discover these recipes. Also, if you are on Instagram, do share a picture of the dish and tag @vanitascorner to be featured in my stories.
Do follow me on Instagram, Facebook and Pinterest.
Happy Cooking!!
