Palak Poori is made by mixing wheat flour with pureed spinach and other spices. Spinach Poori served with potato curry makes a good lunchbox recipe. Instead of conventional plain poori, adding spinach not only enhances the taste but also makes it nutrition rich and also a way to make our kids eat the spinach.
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| Palak Poori Recipe | Spinach Poori Recipe |
Preparation and Yield:
| Preparation time | 5 mins |
| Cooking Time | 20 mins |
| Servings | 12-14 |
| Recipe Category | Breakfast / Dinner |
| Recipe Cuisine | Indian |
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| Palak Poori Recipe | Spinach Poori Recipe |
Ingredients:
| Spinach / Palak | 2 Cup* |
| Wheat Flour | 2 Cups + 1/4 Cup for Dusting |
| Green Chilli | 2 |
| Turmeric Powder | 1/4 Teaspoon |
| Ginger | 1" Piece |
| Salt | To Taste |
| Cumin Powder | 1/2 teaspoon |
| Oil | For Deep Frying |
*1 Cup = 250ml
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| Palak Poori Recipe | Spinach Poori Recipe |
Method:
- Wash the spinach thoroughly. Heat 4 cups of water. Add 1/4 teaspoon of turmeric powder and bring the water to boil
- When the water starts to boil, add spinach. Add green chili and ginger and cook the spinach for 3-4 minutes and then switch off the flame
- Drain the water from cooked spinach. Allow the cooked spinach to cool off completely. Add the cooked and drained spinach along with green chili and ginger and grind it to a paste
- In a mixing bowl, add wheat flour, spinach puree, salt, cumin powder and mix well
- Add water little by little and knead it to a smooth dough
- Make small balls out of the dough. Roll each dough ball into 2-3" diameter circle. The poori should not be too thick or too thin
- Heat oil in a pan for deep fry the pooris. When the oil is really hot, gently drop each poori one by one and deep fry till the poori fluffs up, then flip it on other side and cook till the sizzling sound stops.
- Serve the delicious poori with Aloo Masala and enjoy the dish!
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| Palak Poori Recipe | Spinach Poori Recipe |