Palak Puris | Spinach Puris | How to make Palak Pooris

Palak Puris

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.


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

Palak Puris


  • 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.