- Submitted by Dahlia
(Spinach Poori, Delhi Pasalai Keerai Puri, Green Poori)
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Palak Puri is nothing but Puris made with wheat flour and spinach puree. The resulting puris have a beautiful green colour. Ofcourse Puri's are deep-fried and may not be the healthiest of tiffin items. However we cannot deny the fact that almost all kids enjoy puri's anyday anytime. So, why not sneak in some veggies in the very same dish that kids love?
In Indian many greens are used in cooking. Palak or Spinach in my opinion has a very neautral flavour as compared to all other greens. It doesn't have an over powering taste when combined with other ingredients. No wonder we have some popular dishes like Palak Paneer, Palak Matar etc. Adding palak puree while preparing the roti or puri dough is also a winning combination.
I first tasted Spinach Puri when my husband's cousin made it along with some Aloo na Shaak (a Gujarathi Potato preparation). I was so excited and made it for my kids. They enjoyed it and did not realize how they had eaten so much of spinach. So now this has become part of our house menu. Do give it a try and I am sure you will include it too.
Recipe for Palak Puri
Preparation time: 20 minutes
Cooking time: 30
- Fresh Spinach - 1 bunch (about 3 cups roughly chopped)
- Whole Wheat Flour (Atta) - 3 cups
- Green Chili - 1
- Cumin Seeds - 1/2 tsp
- Ginger - 1" piece
- Ajwain - 1/4 tsp (optional)
- Salt - to taste
- Oil - for deep frying
- Take just 2 tbsp of water in a pan and add the roughly chopped spinach to it. Cook this on medium flame for just couple of minutes. The spinach would have wilted.
- Take this spinach along with any liquid that might be present in a mixie jar. Also add a piece of ginger, one green chili and grind it to a smooth puree. I got 1 cup of spinach puree.
- Take 3 cups of whole wheat flour in a mixing bowl. Add some salt and ajwain. Mix together. Ajwain is optional, you can skip it if you don't like its taste.
- Add the spinach puree with this and start kneading. Add additional water as required and knead to form a firm dough.
- Apply some oil on the dough ball, cover it and let it rest for about 20 minutes.
- Knead the dough once again. Make small lime sized balls out of it.
- Roll out each ball into a puri using your rolling pin or a puri press. The puris should be about 4" in diameter and thicker than chapathi.
- Heat oil in a kadai and carefully drop each puri inside. Fry on both sides. It will puff up. Keep the flame in medium to retain the green colour and prevent browning.
Detailed Steps to make Palak Puri
Take a bunch of fresh spinach leaves, wash it and trim the edges. Roughly chop them.
Take just 2 tbsp of water in a pan. Add the roughly chopped spinach to it. Cook this on medium flame for just couple of minutes until the spinach wilts
Take this spinach along with any liquid that might be present in a mixie jar along with a piece of ginger, one green chili. Grind it to a smooth puree.
Take 3 cups of whole wheat flour or atta in a mixing bowl. Add some salt, ajwain (if required)and mix together.
Add about 1 cup of spinach puree with this and start kneading to form a stiff dough. Add additional water if required.
Apply some oil on the dough ball to prevent it from drying. Cover it and let it rest for about 20 minutes.
Take small lime sized dough balls and roll out into a puri.
I am using my puri press to roll out the dough ball.
Heat oil in a kadai and fry each puri on both sides. Press gently with a ladle to help it puff up.
Serving Palak Puri
- Serve palak puris with chole, aloo curry, aloo matar, any chutney or curd.
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