Palak Puri Recipe
Puris are a deep-fat fried bread made from unleavened whole-wheat flour. It has its origin from the Indian subcontinent and typically prepared as a breakfast option.
Servings: 4
Calories: 315kcal
Ingredients
- 2 cups wheat flour
- 2 cups organic spinach
- 1 green chili
- ¼ inch ginger
- ½ teaspoon cumin seeds
- Salt to taste
- Oil for deep frying
Instructions
- Blend the spinach, ginger, cumin seeds, and green chili with about ¼ cup of water, use more if needed and set it aside.
- In a bowl, mix whole wheat flour, salt, and 2 tablespoon oil. After you get a homogenous mix, add the spinach paste to the flour mix and form it into a firm dough. Add more water if the dough appears too dry. Grease your palm and knead the dough for 1-2 minutes. Cover the dough and let it sit for 10 - 15 minutes.
- Divide the dough into small balls and flatten them gently. Lightly oil the surface you want to roll the puris and roll them into a six-inch round (approximately)
- Or use puri press - Grease the puri press on both sides and place the small dough balls in between and press gently. (check out the video in the recipe card below)
- Heat at least one to two inches of oil in a frying pan over medium-high heat. To check if oil is ready, drop a small piece of dough into the oil. The dough should float to the top, without any change in color.
- Place one puri at a time in the frying pan and press it with a skimmer. The puris should puff up slowly. Turn the puri over to the other side. Continue to fry the other side until both sides turn light golden color.
- Take the puris out and place them on a paper towel to absorb any excess oil. Repeat the process for remaining puris.
Video
Notes
- Blanching spinach is an option before blending it. This is a good option if you do not have organic spinach.
- Adding raw and chopped spinach directly to the wheat flour without making it into a puree is another way of preparing this. Be sure to chop them really fine if you are doing it this way.
- The spinach puree itself is usually enough to prepare the dough and you don’t need any water. If you still feel the dough is very dry, you can always sprinkle a little water and knead it to a soft but stiff dough.
- Check the heat of frying oil before dropping the rolled piece of poori dough. Oil should be very hot for the puri to puff up immediately.
- Flip the puris only once. Flipping it multiple times will make them absorb more oil.
- Place the hot puris on a paper napkin, so that it will absorb the excess oil from puris.
Note: The nutrition values I show here are my best estimates. Please be sure to check your preferred nutrition calculator, if you are relying on accurate calculations in your diet.
Nutrition
Calories: 315kcal | Carbohydrates: 50g | Protein: 7g | Fat: 1g | Saturated Fat: 1g | Sodium: 3mg | Potassium: 113mg | Fiber: 2g | Sugar: 1g | Vitamin A: 4IU | Vitamin C: 2mg | Calcium: 18mg | Iron: 3mg