Palak Puri
2-3 Servings ~ 30 Minutes
  • 1 Big Bunches of Spinach
  • 1 1/2 cups Wheat Flour
  • 4-5 Green chilies
  • 1 Tsp Garam Masala
  • 1/2 Tsp Ginger Paste
  • 1/2 Tsp Ginger Paste - Optional
  • Salt to taste
  • Oil for deep frying

Spinach / Palak Puri

Spinach / Palak is healthy for sound body and mind. It has high nutritional value, especially when fresh, frozen, steamed, or quickly boiled.
It protects against eye disease and vision loss; it’s good for brain function; it guards against colon, prostate, and breast cancers; it protects against heart disease, stroke, and dementia; it lowers blood pressure; its anti-inflammatory; and it’s great for bone health. It is a rich source of vitamin A, Vitamin B, Vitamin B6, Vitamin C, Vitamin E, Vitamin K, Potassium, Calcium, magnesium, manganese, folate and iron.

Spinach is rich in lutein and beta-carotene, two important anti oxidants and cancer fighting. This tasty leafy green vegetable is also loaded with magnesium, manganese, vitamin K and folic acid.

When you want to cook spinach for your dinner or lunch, you have to remember that spinach react adversely to a lot of metals. So, do remember, do not cook spinach in aluminums, do not chop spinach with a pure carbon steel blade and do not serve spinach on silvers.

There are many best and creative way to cook spinach, some of the best recipe is you can try cook spinach with olive oil, garlic and freshly cracked black pepper for that tasty and healthy flavor.

Kids generally don’t like eating greens. Making the food interesting for them to eat is a great task in itself. As most Indian kids like Rice or Chapati, cooking the greens with rice or using them along with Wheat flour cooking is easier for us to make them eat their greens. Making a puree and using it gives the Green colour and kids love eating colourful dishes. Great way to make your kids eat spinach.


– Clean the Spinach, separate the leaves from the stems. Retain the tender stems.
– Soak in water for 15-20 minutes and drain.
– Boil water and add some salt into it.
– Blanch spinach leaves and tender stems and green chillies in boiling, salted water for 1-2 minutes.
– Drain, retain water and grind the spinach and green chillies into a fine paste.
– Mix the Spinach paste with the wheat flour, add salt, one tablespoon of oil and knead into a soft dough. Keep the dough covered for about 5 minutes.

Palak Puri
– Divide dough into small lemon-sized balls. Spear a few drops of oil on the balls and mix roughly, so that the balls are just coated with oil.

Palak Puri
– Now roll each one of them into a small circles using a rolling pin, slightly thicker than rotis.

Palak Puri
– In the meanwhile, heat oil in a deep fry pan.
– When the oil is hot, slide in the rolled poori’s one by one.
– Press with the tongs/sorted spoon a bit. This will help the Poori to puff.
– Flip when puffed and cook the other side as well for a few seconds till slight change in color. Don’t over-cook as it might turn dark in colour.
– Serve with Curry of your choice.

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