Palak poori is a variation to the traditional poori, made by mixing wheat flour with pureed spinach and other spices. Spinach is called Palak in Hindi. This poori can be served for breakfast or dinner. Today I made this for brunch and it was quite filling. It is best enjoyed hot with mango chutney and chilli pickle. Spinach poori served with potato curry or tomato fry also makes a good lunchbox recipe.
I am sharing a simple recipe for the preparation of palak poori…….
Ingredients
- 2 cups wheat flour
- 1/2 kg fresh spinach, washed
- ½ cup Coriander leaves
- 2-3 tsp. clarified butter or ghee
- 1 tsp. ginger-garlic paste
- 1 tsp. green chilli paste
- 1/2 cup plain yoghurt
- 1 tsp. cumin seeds, crushed
- Salt, to taste
- Oil, for deep frying
Method
- Blanch the spinach leaves in boiling water.
- Remove the spinach leaves from the water. In a mixer grinder, take the blanched spinach leaves, coriander leaves, green chilli and make it into a paste.
- Mix the palak paste with wheat flour and add crushed cumin seeds, plain yoghurt, ghee, ginger- garlic paste and salt. Sometimes, I add crushed ajwain seeds to this.
- Make a soft smooth dough by mixing all the ingredients and some water as per requirement. Make sure that the dough is firm and tight & not too watery. Otherwise it will be difficult to roll out pooris.
- Keep the dough covered for about 10 minutes with a wet muslin cloth.
- Knead the dough again for a minute and then divide the dough into equal lemon sized balls and roll them each in a flat round disc of 5 inch diameter.
- Heat the oil in a wok or kadai and fry each of the pooris on both sides till golden and crisp.
- Serve hot palak poori with curd, chilli pickle or tomato fry.
