Palak Puri
Veg
Vegan
Deep-fried whole-wheat puris made with spinach-infused dough — spinach purée kneaded into the flour with ajwain and jeera, turning the puris a vibrant green and adding a subtle earthy flavour. A Malwa breakfast or special occasion bread served with aloo sabzi or dal.
Cuisines
Malwi
Nagpuri
Best for
Breakfast
Lunch
Recipe
Prep: 15 min
Cook: 20 min
Total: 35 min
2-3 servings
Ingredients
| 2 cups | whole wheat flour |
| 1 cup | fresh spinach leaves |
| 1 teaspoon | carom seeds (ajwain) |
| 1 teaspoon | cumin seeds |
| 1 teaspoon | red chili powder |
| 1 teaspoon | turmeric powder |
| 1 tablespoon | ghee or oil |
| — | salt to taste |
| — | water as needed |
| — | oil for deep frying |
Instructions
- 1 Wash the spinach leaves thoroughly and blanch them in boiling water for 2-3 minutes.
- 2 Drain the spinach and blend it into a smooth puree.
- 3 In a mixing bowl, combine whole wheat flour, spinach puree, carom seeds, cumin seeds, red chili powder, turmeric powder, ghee, and salt.
- 4 Gradually add water and knead into a firm dough. Let it rest for 10 minutes.
- 5 Divide the dough into small lemon-sized balls.
- 6 Roll each ball into a small circle, about 4 inches in diameter.
- 7 Heat oil in a deep frying pan on medium heat.
- 8 Once the oil is hot, carefully slide in the rolled puris one at a time.
- 9 Fry until they puff up and turn golden brown on both sides.
- 10 Remove the puris with a slotted spoon and drain on paper towels.
- 11 Serve hot with yogurt or pickle.
Tips
Ensure the oil is hot enough before frying to make the puris puff up nicely.