Palak Puri(Poori) Recipe | Spinach Puri

Poori is a deep fried flat bread that can be prepared using whole wheat flour & APF. Poori, Batura are my kids most favorite tiffin items but I rarely make it for them. Even though pooris are easy to make, I am lazy to do deep fry stuffs and will cook only to feed blog.  But the things are changing now, as my kids listing the menu to cook what today and what they like to have. And often Poori will be in their list, so this time it is Palak Puri/Spinach Puri. The little one was so much excited to see green colored puris and he loved it a lot. I also prepared Palak Rasam with the left over palak puree(I used a big bunch of palak to make puree) and that was super hit more than this palak puri. I wanted to make it again to share here as it tasted so good and healthy too.
Sometimes the simple things will turn out great in the kitchen and this palak puri is one such recipe. The color and flavor sure pleases everyone. For palak puree, I prepared the same way I used to do for Palak Paneer but you can also simply use the blanched spinach to make simple puree and mix it with wheat flour and make dough. I like to mildly spice up the puree with some ginger, garlic and green chilli. Here you go.,

Palak Puri Recipe

Prep Time : 10 minutes | Cook Time : 20 minutes

Recipe Category : Main course

Makes  8 medium sized puris

Ingredients

1. Spinach/Palak, roughly chopped  2 cups
2. Ginger  1" piece
3. Garlic  1 fat clove
4. Green chilli  2 no.
5. Whole Wheat Flour/Atta   1 and 1/4 cup
6. Sugar   1/4 tsp
7. Salt   to taste
8. Oil  to deep fry

Method

• First Make Spinach puree,wash spinach thorughly in running water, then chop it roughly and keep ready.
• In a wide vessel, add chopped spinach, garlic, ginger and green chilli and sprinkle some water(couple of tbsp of water) and cook for 4-5 minutes.

• Once it turned soft and tender turn off the stove and allow to cool for a while.
• Then in a mixer jar add the cooked spinach-ginger-garlic and blend it to a smooth paste and keep ready.
• Now in a mixing bowl, add wheat flour, salt and sugar mix well and make a dent and add spinach puree.

• Do not add water, palak puree is enough to knead it to a soft and smooth dough.
• Cover the dough and let it sit for only 4-5 minutes.
• Mean while heat oil in a kadai to deep fry palak puris.
• And now divide  the dough into 8 equal portion and roll each into 7" medium thick disc.

• When the oil is hot, check by dropping a small piece of dough into the oil and when it comes up immediately then it is right time to fry the puris.
• Then gently drop the rolled disc one at a time and using a slotted spatula gently keep pressing the poori.

• When it starts puffing, keep pressing and pouring the hot oil over the puffing poori and once it puffed up fully, turn other side and cook till the hissing sound stops.
• And remove the pooris from oil and drain it in paper towel.
• Do repeat the same procedure for remaining rolled disc and fry the pooris.
• That's it...Palak Puri is ready. Serve Hot with Mango pickel or any desired sabzi. I served with Ridge gourd Aloo Paneer sabzi.

Notes:
For Blanching : Bring 2-3 cups of water to boil, when it starts boiling add spinach leaves and let it cook for 3 minutes, then drain the leaves and run in cold water and grind the blanched spinach leaves with green chili, ginger and garlic if desired.
You can also add 1-2 tsp of semolina/sooji to the flour.
Make it a tight and soft dough, add puree as needed and use the left over puree to make Palak Paratha or in rasam, sambar, soup.