Palak Poori is a delicious Indian deep-fried bread made with spinach (palak) and wheat flour. It’s a great way to incorporate some greens into your meal. Here’s a basic recipe for making palak poori:
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Ingredients:
1 cup spinach (palak), washed and chopped
chopped garlic (3 cloves)
2 cups whole wheat flour
1 tablespoon besan
1 tablespoon sooji
1 teaspoon cumin seeds
1/2 teaspoon carom seeds
1/2 teaspoon red chilli powder
1/2 teaspoon red chili powder (adjust to taste)
1/2 teaspoon garam masala powder
Salt to taste
Oil for frying
Water for kneading
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Instructions:
Blanche the spinach: Boil some water and blanch the chopped spinach for about 2-3 minutes. Drain the water and let the spinach cool down.
Grind the spinach: Once the blanched spinach has cooled, blend it into a smooth paste using a blender or food processor. You may need to add a small amount of water to help with the blending.
Prepare the dough: In a mixing bowl, add the whole wheat flour, spinach puree, carom seeds, red chili powder, and salt. Mix well. Gradually add water and knead the mixture into a smooth and firm dough. The amount of water required may vary, so add it gradually to achieve the right consistency.
Rest the dough: Cover the dough with a damp cloth and let it rest for about 20-30 minutes. This helps in making the pooris soft.
Heat the oil: Heat oil in a deep frying pan (kadai) over medium heat. You’ll need enough oil to deep fry the pooris.
Roll out the pooris: Divide the dough into small lemon-sized balls. Roll each ball into a smooth ball between your palms. Place a ball on a clean surface and use a rolling pin to flatten it into a circle, about 3-4 inches in diameter. Repeat this process for the rest of the dough balls.
Fry the pooris: Once the oil is hot, carefully slide the rolled poori into the hot oil. It should puff up in a few seconds. Use a slotted spoon to gently press it down, so it puffs evenly. Fry the pooris until they turn golden brown, turning them to ensure even cooking.
Remove and drain: Once the pooris are golden brown, use a slotted spoon to remove them from the oil. Place them on a plate lined with paper towels to drain excess oil.
Serve hot: Serve palak pooris hot with your favorite accompaniment like potato curry (aloo sabzi), chutney, or yogurt.
Enjoy your palak pooris as a delicious and colorful addition to your meal!
Is Palak Puri good for health?
Spinach (Palak) : Spinach is one of the richest plant sources of Iron and it should be part of a healthy diet for everyone. Raw spinach is very rich in insoluble fibre, 25% having soluble fiber and 75% insoluble fiber. Spinach is good for the heart, diabetics and eyes.
Palak Poori is a delightful and vibrant variation of the classic Indian deep-fried bread called “poori” or “puri.” The unique aspect of palak poori is that it incorporates spinach (palak) into the dough, giving it a green color and a subtle earthy flavor.
Serving:
Palak pooris are best served hot and can be accompanied by various side dishes or accompaniments, such as:
Aloo Sabzi (Potato Curry): A popular side dish for puris, where potatoes are cooked in a spiced tomato-based gravy.
Chutneys: Mint chutney, tamarind chutney, or other Indian condiments can be served with palak poori.
Yogurt: Plain yogurt or raita is often served alongside puris for a refreshing contrast.
Palak pooris are a visually appealing and flavorful addition to any Indian meal. They are not only delicious but also a creative way to include some green and nutritious spinach in your diet.