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.
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
Method
- 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.
- Serve palak puris with Rasawala aloo or Rajasthani aloo ki sabzi.
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