20 February, 2017
Palak Puri / Spinach Puri Recipe
Preparation time – 10 minutes
Cooking time – 25 minutes
Recipe type – breakfast
Serve – 25 – 27 medium size puries
Measurement cup used 1 cup = 240 ml
Palak / green spinach – 250 g or 2 cups (chopped)
Green chili – 1 -2 (broken)
Ginger – 1 inch
Hing / asafetida – 1/8 tsp
Cumin / jeera – 1 tsp
Wheat flour / aata – 2 ½ cups
Rava / suji / semolina – 2 tbsp (for crispy puries)
Clarified butter / ghee – 2 tsp (for moyan)
Salt – as per taste
Water – as needed
Oil – for deep fry
First, rinse palak leaves couple of times in tab water and roughly chop them.
Take these chopped leaves in a blender jar then add chopped ginger, broken green and little water (do not add more water). Then make fine puree or paste.
Now for making dough, take wheat flour and rava in a mixing bowl.
Add cumin seeds, hing, salt and ghee. Mix very well using hand.
Now add palak puree. Give a nice mix.
Make a soft and stiff dough by adding water as per requirement.
Cover this dough with any bowl or plate and Keep aside for 20 – 30 minutes.
After 20 -30 minutes again knead the dough for a minute without adding any water (you can apply some oil or ghee in you hand).
Devoid the dough into 25 – 27 small balls.
Now roll them each in a flat round 5-inch diameter.
Heat the oil in a kadai (oil should be hot while deep fry) and deep fry puries both the side till golden and crisp.
Serve this palak puri with curd, pickle or any curry of your choice.
Step by step method with pictures
Take chopped palak leaves, green chili and ginger in blender jar, add little water
Take aata (wheat flour) and rava in a mixing bowl
Add cumin, hing, salt and oil or ghee (for moyan), mix very well with hand
Add palak puree, mix togeather
Add water and make smooth and tight dough
Cover it with any bowl for 20 -30 minutes
After 20-30 minutes again knead the dough for a minute but do not add water, if needed apply little oil in your hand, then devoid the dough into 25 -27 equal parts
Roll them each in a flat round 5-inch diameter
Heat the oil in a kadai (oil should be smoky hot while deep fry) then place puri in it
Press it gently to make it fluffy
Fry it both the sides till light golden brown
Puries are ready
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