Palak Poori / Deep Fried Spinach Indian Bread is Prepared by mixing Wheat flour with pureed spinach and other spices. These pooris turn out to green due to the addition of spinach puree. This is a smarter way of including palak into diet. I served Palak poori with Dum aloo and Raitha. Checkout Poori and Mini Butter Pooris
Palak Poori / Deep Fried Spinach Indian Bread
Marination time: 10 Min | Cook time : 30 Min | Total time : 40 Min
Recipe type: Side Dish | Cuisine: Indian | Yield / Serves: 2
Taste:Mildly Spicy
Recipe type: Side Dish | Cuisine: Indian | Yield / Serves: 2
Taste:Mildly Spicy
Ingredients
For Blanching Palak:
Palak / Spinach Leaves - 1 cup packed tightly
Water as required
Salt - to taste
For Green Paste:
Blanched Palak
Green Chilli - 1
Ginger - 1 inch Piece
Garlic - 6 fat pods
water - ¼ cup
Other Ingredients:
Whole Wheat flour - 1.5 Cup
Salt to taste
Oil - 1 tablespoon
Water - as required
Step by Step Photos on how to make Palak Poori / Deep Fried Spinach Indian Bread
- For Blanching the palak leaves, Heat water in a bowl. Once the water is hot enough add in salt to taste. Switch off the flame. Add in the palak leaves and leave them for 3 minutes. Drain the water and allow the leaves to cool down completely. To make green paste add in Palak Leaves, Ginger and garlic and water and blend them into a smooth paste.
- Take Wheat flour in a bowl. Add in salt. Mix them gently. Add in the green paste and knead the dough. Add water only if required. The Dough must be form for making puffy and crispy pooris.
- Make small balls. Flatten the pooris into desired shapes.
- Heat oil in a wok. Place the flattened dough into the hot oil. Tap the center of the dough with the spatula so that the poori would puff. Deep fry both sides.
- Place them in absorbant paper for the excess oil to be absorbed.
- Serve Hot pooris with Dum Aloo
Notes:
- The Poori dough must be stiff and firm.
- Once the dough is ready it can be immediately flattened and deep fried into pooris.
- As for a beginner make a smooth paste out of the palak in order to get puffy pooris.
- The oil must be hotter for the pooris to puff.
- Once the pooris are placed in the hot oil tap the center of the poori so that the poori would puff.
- Once the poori puffs deep fry on both sides, do not let them overfry or it turns brown.
Very interesting. You sure can invent recipes. I see it clearly in this tempting poori.