Palak poori recipe is poori made with spinach puree. I have tried Palak poori once for my Kutties Kitchen cook book. Recently i got a box of baby spinach from the Fair price shop here in Singapore. I wanted to make Dal palak as kids love it very much. I was thinking of some other recipe using palak leaves then this palak poori recipe flashed my mind.I wanted to make a video of palak poori recipe but couldn’t do it. We enjoyed the palak pooris with channa masala. You can make this pooris for kids lunch box too. Use a cookie cutter to shape the pooris and make it kids friendly.
Check out my
Check out my
Palak poori recipe
Preparation Time : 20 mins | Cooking Time : 15 Mins |Serves: 12 pooris
Palak | spinach leaves 2 cups (loosely packed)
Whole wheat flour 1 and 1/2 cups
Ajwain| Omam 1/4 tsp
Green chili 2
Ginger a small piece
Salt as needed
Sooji | rava 1 tsp
Sugar 1/4 tsp
Oil for deep frying
Method:
- Wash the palak leaves and keep it in a wide bowl.
- Sprinkle sugar on that. Sugar retains the green colour of the poori.
- Add hot water to this and let this immerse in hot water for a minute.
- Drain the water and run this in cold water.
- Grind the blanched spinach leaves along with green chili and ginger into a smooth paste.
- Do not add any water while grinding.
- In a wide bowl add the whole wheat flour,ajwain,palak puree,sooji and salt.
- Sprinkle little water and knead the mixture into a non sticky stiff dough.
- Ensure that the dough is smooth without any cracks.
- Also do not add too much water.
- Divide the dough into equal lemon sized balls.
- Heat the oil.
- Dip the lemon sized ball in hot oil and roll the pooris.
- Roll into a medium thick disc.
- Too thinly rolled pooris tear easily while puffing and too thick pooris will not puff up.
- Fry them in hot oil.
- Cook on both sides.
- Repeat this for the rest of the pooris.
Method with step by step pictures:
- Wash the palak leaves and keep it in a wide bowl.
- Sprinkle sugar on that. Sugar retains the green colour of the poori.
- Add hot water to this and let this immerse in hot water for a minute.
- Drain the water and run this in cold water.
- Grind the blanched spinach leaves along with green chili and ginger into a smooth paste.
- Do not add any water while grinding.
- In a wide bowl add the whole wheat flour,ajwain,palak puree,sooji and salt.
- Sprinkle little water and knead the mixture into a non sticky stiff dough.
- Ensure that the dough is smooth without any cracks.
- Also do not add too much water.
- Divide the dough into equal lemon sized balls.
- Heat the oil.
- Slightly dip the edge of the lemon sized ball in hot oil and roll the pooris.
- Roll into a medium thick disc.
- Too thinly rolled pooris tear easily while puffing and too thick pooris will not puff up.
- Fry them in hot oil.
- Ensure that the oil is hot, else pooris will not puff up.
- Cook on both sides.
- Take out from oil and drain in a kitchen towel.
- Repeat this for the rest of the pooris.
- Serve hot with chole or kurma or kizhangu.
Notes:
- Always knead the dough whenever you want the pooris.
- Pre kneaded dough will absorb more oil.
- Adding sooji will make the pooris stayed puffed for some time.
- You can add few mint leaves or coriander leaves to the palak poori while blanching the palak leaves.
- I used the baby spinach for making palak poori.
