Palak Poori
Deep-fried whole wheat pooris kneaded with pureed spinach, a simple green breakfast bread common in Bundelkhand homes.
- Prep
- 20 min
- Cook
- 20 min
- Total
- 40 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 210 kcal
Equipment
- •Kadhai
- •Rolling pin
Nutrition
Per serving, approximate
- Calories
- 210 kcal
- fat
- 8 g
- carbs
- 30 g
- fibre
- 4 g
- protein
- 5 g
- calories
- 210 kcal
Instructions
- 1
Cook the spinach in boiling water for 2 minutes. Blend it into a smooth puree.
- 2
Knead wheat flour, spinach puree, carom seeds, cumin seeds, chopped green chilli, grated ginger, salt and 1 tbsp oil into a firm dough, adding water sparingly.
- 3
Let the dough rest for 15 minutes. Divide it into small balls.
- 4
Roll each ball into a small flat disc.
- 5
Heat oil in a kadhai (deep frying pan) until medium-hot.
- 6
Deep-fry the discs. Press gently with a slotted spoon until they puff up and turn golden.
- 7
Drain on paper towels and serve hot.
Chef's tips
Keep the dough firm, not soft, so the pooris puff properly. Fry at steady medium-high heat, as cool oil makes them greasy.
Ingredient substitutions
- spinach → fenugreek or mustard greens puree
Storage
Best eaten fresh; can be kept a few hours at room temperature.
Reheating
Not typically reheated; eat fresh from frying.
Common mistakes to avoid
- •Adding too much water to the dough, which stops the pooris from puffing up.
Serving suggestions
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