Making Palak Puri is convenient and serves as a special treat. It can be made for a feast, Thali, breakfast, picnic, or served with potato curry, aamras (sweet mango pulp), or Shrikhand! Jump to:About Spinach PuriWhy You Will Love The Palak PuriIngredientsStep-by-Step DirectionsServing SuggestionsHelpful TipsMore Indian Flatbread RecipesRecipe Card
About Spinach Puri
Puri is deep-fried Indian bread made with whole wheat or all-purpose flour. It can be eaten with any curry, for breakfast, as a snack, or light meal. For most families, Puri is essential to a fancy home-cooked meal. When special occasions or guests come over for lunch or dinner, Puri is made as part of Thali, an elaborate Gujarati meal. Puri is famous for being served with various potato curries. For my family, puri is a must to serve with Aloo Palak (No Onion No Garlic) / Aloo Palak Sabji or Bombay Potatoes (No Onion No Garlic). It can also be served with Aamras (sweet mango pulp) or Shrikhand. Many kinds of puri exist in our Gujarati culture and other Indian regions. We make plain, masala, sweet, and spinach puri. The puri has a lovely green hue because of the spinach leaves, and it tastes fantastic. Palak Puri is a hit among adults as well as kids. The best part is it can be served in various ways. You can eat the puri as it is, with vegetable curry, dry sabji, or for breakfast. It is also a great option to bring it in your picnic basket.
Why You Will Love The Palak Puri
Spinach Puri is easy and quick to make with a few ingredients. It is delicious with a goodness of spinach. Puri can be made and served for a special occasion. It can also eaten as a snack with a cup of tea or coffee or for picnics. Palak Puri goes perfectly well with any choice of curry. It can be a part of your feast or Thali.
Ingredients
Step-by-Step Directions
Making The Dough
Remove the stems from the spinach. If the stems are very tender, and if you prefer, you can keep them. I always discard the stems and use only spinach leaves. Rinse the spinach thoroughly with running water, and make sure to remove any dirt or sand from the leaves.
Bring 3-4 cups of water to boil in a large pot. Once the water starts boiling, add spinach leaves and cook for a minute. Then turn off the heat.
Take ice cubes (or cold water with some ice cubes) in a medium bowl. Remove the spinach from the pot and place it immediately in the bowl of ice. Placing the spinach into an ice bowl will retain the color and will stop further cooking of spinach.
Squeeze out as much excess water as possible from the spinach, and make a paste using a food processor or blender.
Add flour, spinach paste, salt, ginger, cumin, carom seeds, and oil in a large mixing bowl. Mix to combine everything well.
Add water gradually and mix until a semi-soft dough is formed. You may need only a little water; I needed to add 2 tablespoon of water to bind the dough. Knead the dough for 2-3 minutes, then cover it with a damp towel and set aside for 15-20 minutes.
Rolling and Frying The Puri
Meanwhile, in a medium to large pot, heat oil for deep frying on medium to high heat Make small balls of the dough, about 20-22. Roll them between the palms of your hands to make a round ball, and then flatten them gently. Keep them aside.
Using a rolling pin, roll each ball out round into about a 4-5 inch diameter circle to make the puri. If the dough sticks to the surface, apply oil to the rolling pin and the surface. While rolling into Puri, do not tear or pierce them; they will not puff up if damaged. You can roll one by one Puri and fry, or roll out 4-5 Puris at a time, keeping them on a plate. Then, fry them all before rolling out the next batch.
Once the oil is ready, add each puri to the oil. As soon as it rises to the surface, with a spider skimmer or slotted spoon, gently tap around the edges to encourage puffing.
When it has puffed up, turn it over and fry the other side until golden browned. Remove it from the oil and drain on a kitchen paper towel on the plate. Roll out the other puri and fry them one or two at a time.
Serving Suggestions
Serve the puri with your favorite curry. A few suggestions are to serve puri with Aloo Gobi (No Onion No Garlic), Aloo Palak (No Onion No Garlic), or Bombay Potatoes (No Onion No Garlic). Spinach Puri is great to have for breakfast with a cup of tea, coffee, or milk. It can be served with plain yogurt or Raita. My favorite way is to have the spinach puri with mango pickles. This puri can be served with Aamras (mango pulp) or Shrikhand.
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Palak Paneer Paratha Dal Palak (No Onion No Garlic) / Spinach Dal Palak Paneer Stir-Fry / Spinach and Paneer Stir-Fry Carrot and Spinach Bhajiya (Bhajji / Pakora / Fritters) Aloo Palak (No Onion No Garlic) / Aloo Palak Sabji
