Palak Poori , a deep fried Indian bread made from the whole wheat flour, spinach puree and some flavorful Indian spices.

Poori is one of the most popular Indian breakfast which is made from plain wheat flour and this palak poori is an variation to that traditional poori ! If you like poori and haven't tried this palak poori so far, then you must give it a try !

It's super easy to make, delicious & that vibrant green color from the spinach is very pleasant to your eyes !

Before check out the recipe, let's see some of the FAQs about making poori

How to make Puffed up poori ?

I have a separate post on poori where i have explained all the tips and tricks to get the perfectly puffed up poori. Please check out the below link

Tips to make puffed up poori

What's the use of adding rava into the poori?

Rava helps to keep the puffiness of the poori for a longer time so that your poori is all puffed up till you serve and it doesn't deflate immediately when it's out of hot oil.

Tips to get that gorgeous green color on the palak poori

Spinach should be fresh and green, so I have used baby spinach, it has a bright green color than the regular spinach which is darker in color.
Puree the spinach without any water, if it needs more liquid to make the dough, you can always add more water, but if you puree it with more water, then you may not need all spinach puree for making the dough, that means less spinach in the dough and the color also not as green as we wanted.

Ok, now let's check out on how to make this delectable palak poori/spinach poori!

Palak Poori | Spinach Poori

Preparation Time : 15 mins | Cooking Time : 15 mins | Serves : 12
Recipe Category: Poori | Recipe Cuisine: Indian

Ingredients

Wheat flour - 1 cup

Rava - 1 tsp
Oil - 1 tsp
Salt - 1/4 tsp

Spinach - 1 cup( tightly packed)

Green chili - 1

Ginger - 1/4 inch piece

Cumin seed - 1/4 tsp
Oil - for frying

Procedure

First let's make spinach puree. Take the spinach and add into the boiling water and let it boil for a min or until it's all wilted.

Drain the spinach and let it cool a bit. Transfer the spinach into a mixie jar and then add the green chili, ginger and cumin seed and grind them into smooth puree.

In a large bowl, add the wheat flour, rava and salt. Mix it all together well.

Next add the oil and the spinach puree, incorporate the spinach puree into the flour.

Add some water into the mixie jar and use that water to make a soft and pliable dough. Let it rest for 15 mins.

Make about 12 or 13 small balls out of the dough. Roll each dough into thick disk using the rolling pin.

Heat the oil for deep frying and then add one rolled dough at a time. Gently press the dough with a slotted spoon, it will puff up beautifully. Then flip it over the other side and cook it for about 30 secs.