Palak Ki Puri a Puri Made of Fresh Spinach
Brighten up your meal with Palak Ki Puri, a vibrant, crispy puri made with fresh spinach and aromatic spices! This Indian flatbread combines the nutritious goodness of pureed spinach with the earthy flavors of carom seeds, cumin, and a hint of garlic and ginger. The dough, kneaded to perfection with whole wheat flour, yields soft yet crispy puris that puff up beautifully when fried. Perfect as a breakfast treat or a side dish, these golden-green puris are irresistibly flavorful and pair wonderfully with yogurt, tangy pickles, or hearty curries. Quick and easy to prepare, Palak Ki Puri brings a burst of color, health, and flavor to your table, making it the ultimate comfort food with a healthy twist.
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Recipe Information
Ingredients
- 200 grams Fresh spinach leaves
- 2 cups Whole wheat flour
- 2 small Green chilies
- 2 cloves Garlic
- 1 inch piece Ginger
- 0.5 teaspoon Carom seeds (ajwain)
- 0.5 teaspoon Ground cumin
- 1 teaspoon Salt
- 4 tablespoons Water
- 2 teaspoons Oil (for dough)
- 500 milliliters Oil (for frying)
Instructions
Wash and roughly chop the spinach leaves. Set them aside.
In a blender, combine the chopped spinach, green chilies, garlic, and ginger. Blend into a smooth puree using 4 tablespoons of water. Ensure the mixture is not too watery.
In a large mixing bowl, combine the whole wheat flour, carom seeds, ground cumin, and salt. Mix well.
Add the spinach puree and 2 teaspoons of oil to the flour mixture. Knead the mixture into a firm and smooth dough. Add extra flour if the dough feels too sticky or a little water if it's too dry. Cover the dough with a damp cloth and let it rest for 10 minutes.
Divide the dough into small, equal-sized balls (about the size of a golf ball).
On a clean surface lightly dusted with flour, roll each ball into a small circular disc (roughly 4-5 inches in diameter). The discs should not be too thin or too thick.
Heat 500 milliliters of oil in a deep frying pan or wok over medium heat. To test if the oil is ready, drop a small piece of dough into the oil. If it sizzles and rises to the surface immediately, the oil is hot enough.
Carefully slide one rolled puri into the hot oil. Gently press it with a slotted spoon to help it puff up. Fry until both sides are golden brown, flipping once.
Remove the puri from the oil and place it on a plate lined with paper towels to absorb excess oil.
Repeat the frying process for the remaining puris.
Serve the hot Palak Ki Puri immediately with yogurt, pickle, or your favorite curry.
Nutrition Facts
Calories |
5372 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 514.6 g | 660% | |
| Saturated Fat | 72.1 g | 360% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2537 mg | 110% | |
| Total Carbohydrate | 183.5 g | 67% | |
| Dietary Fiber | 34.1 g | 122% | |
| Total Sugars | 2.0 g | ||
| Protein | 38.6 g | 77% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 307 mg | 24% | |
| Iron | 15.4 mg | 86% | |
| Potassium | 2130 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
