Spinach Puri (Palak Puri)
Palak Puri is a deep-fried Indian bread served as breakfast, lunch, or dinner with or without a subzi. It is traditionally made with whole wheat flour. There are many versions of puri, such as masala puri and methi puri, and palak puri is one of them. The bright, bold green color comes from palak leaves, and the scrumptious and crisp texture comes from the rava. It complements well with a side of yogurt and pickles. Hence, the green puri fulfills the Indian thali meal. Hope you get to try the new way of making Spinach Puri.
Ingredients
- For blanching & making puree
- 3 cups spinach
- 3 cups boiling water
- 2 cups cold water
- 1 tbsp grated ginger
- 1 green chili
- Other ingredients for Palak Puri
- 2 cups whole wheat flour
- 1 tsp carom seeds
- 2 tbsp sooji
- 1 tsp salt
- 2 tbsp sunflower oil
- water as needed
- sunflower oil for deep frying Palak Puri
Use the following recipes to make Spinach Puri(Palak Puri):
Notes: Boil water in a saucepan with or without a tsp of salt. Add spinach leaves to the hot water for about 40 to 50 seconds, or until the leaves turn bright green. Turn off the heat. Remove the spinach leaves to the ice-cold water. The spinach is ready to make puree. Don’t over-blanch the spinach.