Palak Poori
A vibrant and nutritious deep-fried Indian bread made with spinach puree — soft, puffed, and flavorful!
Atta Poori
Atta Poori is a soft, puffed deep-fried bread made from whole wheat flour, perfect for serving with curries or sweet dishes.
Introduction to Palak Poori
Palak Poori is a colorful and healthy twist on the classic wheat poori, made by blending spinach (palak) into the dough. Rich in iron and fiber, this dish is a great way to include greens in your meal. These green pooris are soft, puffed, and perfect for breakfast, lunch, or festive thalis.
Ingredients for Palak Poori
- 2 cups Whole Wheat Flour (Atta)
- 1½ cups Spinach Leaves (washed)
- 1–2 Green Chilies (optional, for mild spice)
- ½ inch Ginger (optional)
- ½ tsp Cumin Seeds
- ½ tsp Salt
- 1 tsp Oil or Ghee (for dough)
- ½ tsp Carom Seeds (Ajwain) (optional)
- Water only if needed (use spinach puree as moisture)
- Oil for deep frying
Steps to Make Palak Poori
1.Make Spinach Puree: Blanch spinach in hot water for 1–2 minutes, then cool it immediately in cold water. Blend with green chilies, ginger, and cumin seeds into a smooth puree.
2.Prepare the Dough: In a mixing bowl, combine whole wheat flour, salt, ajwain (if using), and oil. Add spinach puree and knead into a firm, tight dough. Add minimal water only if required. Rest for 15–20 minutes.
3.Divide and Roll: Divide the dough into small balls. Roll each into a small thick disc, 4–5 inches in diameter.
4.Heat the Oil: Heat oil in a deep pan. Check with a small dough piece — it should rise quickly.
5.Fry the Pooris: Slide in a rolled poori. Gently press with a slotted spoon to help it puff. Flip and cook both sides until slightly golden with green hue. Remove and drain excess oil.
6.Serve: Serve hot and puffed for best taste and texture.