Palak poori recipe | Spinach puri

Palak poori recipe is poori made with spinach puree. I have tried Palak poori once for my Kutties Kitchen cook book. Recently i got a box of baby spinach from the Fair price shop here in Singapore. I wanted to make Dal palak as kids love it very much. I was thinking of some other recipe using palak leaves then this palak poori recipe flashed my mind.I wanted to make a video of palak poori recipe but couldn't do it. We enjoyed the palak pooris with channa masala. You can make this pooris for kids lunch box too. Use a cookie cutter to shape the pooris and make it kids friendly.
Check out my

• Bhatura recipe
• Methi poori recipe

Palak poori recipe

  Preparation Time : 20 mins | Cooking Time : 15 Mins |Serves: 12 pooris

     Palak | spinach leaves  2 cups (loosely packed)
     Whole wheat flour  1 and 1/2 cups
     Ajwain| Omam  1/4 tsp
     Green chili  2
     Ginger  a small piece
     Salt  as needed
     Sooji | rava  1 tsp
     Sugar  1/4 tsp
     Oil  for deep frying
Method:

• Wash the palak leaves and keep it in a wide bowl.
• Sprinkle sugar on that. Sugar retains the green colour of the poori.
• Add hot water to this and let this immerse in hot water for a minute.
• Drain the water and run this in cold water.
• Grind the blanched spinach leaves along with green chili and ginger into a smooth paste.
• Do not add any water while grinding.
• In a wide bowl add the whole wheat flour,ajwain,palak puree,sooji and salt.
• Sprinkle little water and knead the mixture into a non sticky stiff dough.
• Ensure that the dough is smooth without any cracks. 
• Also do not add too much water.
• Divide the dough into equal lemon sized balls.
• Heat the oil.
• Dip the lemon sized ball in hot oil and roll the pooris.
• Roll into a medium thick disc.
• Too thinly rolled pooris tear easily while puffing and too thick pooris will not puff up.
• Fry them in hot oil.
• Cook on both sides.
• Repeat this for the rest of the pooris.

     

Method with step by step pictures:

• Wash the palak leaves and keep it in a wide bowl.
• Sprinkle sugar on that. Sugar retains the green colour of the poori.
• Add hot water to this and let this immerse in hot water for a minute.

• Drain the water and run this in cold water.
• Grind the blanched spinach leaves along with green chili and ginger into a smooth paste.
• Do not add any water while grinding.

• In a wide bowl add the whole wheat flour,ajwain,palak puree,sooji and salt.
• Sprinkle little water and knead the mixture into a non sticky stiff dough.
• Ensure that the dough is smooth without any cracks. 
• Also do not add too much water.
• Divide the dough into equal lemon sized balls.

• Heat the oil.
• Slightly dip the edge of the lemon sized ball in hot oil and roll the pooris.
• Roll into a medium thick disc.
• Too thinly rolled pooris tear easily while puffing and too thick pooris will not puff up.

• Fry them in hot oil.
• Ensure that the oil is hot, else pooris will not puff up.
• Cook on both sides.
• Take out from oil and drain in a kitchen towel.

• Repeat this for the rest of the pooris.
• Serve hot with chole or kurma or kizhangu.

Notes:

1. Always knead the dough whenever you want the pooris.
2. Pre kneaded dough will absorb more oil.
3. Adding sooji will make the pooris stayed puffed for some time.
4. You can add few mint leaves or coriander leaves to the palak poori while blanching the palak leaves.
5. I used the baby spinach for making palak poori.