palak poori recipe | How to make palak poori

palak poori recipe with step by step photos. Crispy and puffy poori flavored with blanched spinach puree. Palak poori recipe is a very good breakfast option for toddlers and kids. Poori is a very much loved Indian breakfast recipe and there are many variations one can make with poori. I shared a very tasty aloo poori recipe last week and this palak poori recipe was my recent try.

Palak poori is very easy to mamke if you have spinach leaves handy. Blanching the spinach leaves with some sugar helps in retaining color and the poori turns out to be vibrant too. Here in this recipe, I have flavored the poori with just ginger and green chilies. You can even add cumin seeds, crushed garlic and garam masala along with spinach leaves.

To make palak poori recipe, I have used some rava along with whole wheat flour. Adding rava makes poori crispier and also the poori remains puffy for sometime.

Serve palak poori with any spicy curry. I served palak poori with spicy aloo jhol and it was too good 🙂

Here is how to make palak poori recipe with step by step photos. If you are looking for more palak recipes do check spinach chickpea curry, palak paneer, palak paneer pulao, palak kabab, palak sandwich recipes.

Step by step palak poori recipe

1. blanch spinach leaves in boiling water with 1/2 teaspoon sugar. Drain and puree along with 2 green chilies and a small piece of peeled ginger.

2. take spinach puree in a mixing bowl. Add wheat flour,rava and required salt. Mix very well without water. Start kneading, add as little water as required to make a soft yet tight dough. Rest the dough for 10 minutes.

3. roll out into small pooris and deep fry in hot oil in medium flame. Serve palak poori hot with any side dish.

Palak poori recipe card below:

palak poori recipe | How to make palak poori

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Harini

palak poori recipe. Easy to make healthy and tasty poori with blanched spinach leaves.

5 from 2 votes

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Prep Time 20 minutes mins

Cook Time 15 minutes mins

Total Time 35 minutes mins

Course Breakfast

Cuisine Indian

Servings 8 -10 small

Calories 104 kcal

1 CUP = 250 ml

Ingredients

  

1x2x3x

• ▢ 1 cup tightly packed roughly chopped spinach leaves
• ▢ 1 cup whole wheat flour
• ▢ 2 teaspoons rava
• ▢ 1/2 teaspoon sugar
• ▢ 2 green chilies
• ▢ 1 small piece of ginger
• ▢ salt
• ▢ Oil
• ▢ Water

Instructions

 

• blanch spinach leaves in boiling water with 1/2 teaspoon sugar. Drain and puree along with 2 green chilies and a small piece of peeled ginger.
• take spinach puree in a mixing bowl. Add wheat flour,rava and required salt. Mix very well without water. Start kneading, add as little water as required to make a soft yet tight dough. Rest the dough for 10 minutes.
• roll out into small pooris and deep fry in hot oil in medium flame. Serve palak poori hot with any side dish.

Notes

1.You can seasoning of your choice in the dough.
2. You can use some mint leaves or cilantro leaves too along with spinach leaves.

Nutrition

Serving: 10gCalories: 104kcal

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