Palak Puri Is mainly eaten for breakfast. It is also a dish which can be served for occasions. Puris of palak can also be said as a healthy snack, which is prepaired with palak puree, wheat flour and some of the aromatic Indian spices. It is a dish which can be loved and relished by kids who don’t like eating veggies.
Palak PuriPrint This
- • 1 bunch or 250 gm finely chopped palak
- • 2 cup wheat flour
- • 2 to 2 ½ tsp oil
- • 1 tsp sooji (rawa, semolina)
- • ¼ cup besan/ gram flour
- • ¼ tea (small) spoon ajwain/carom seeds
- • 1 teaspoon Salt (according to taste)
- • Oil for deep frying
- • 1 tsp chilli paste (according to your taste)
- Clean the palak and wash it with water.
- Drain the water out of it.
- Roughly chop the palak and grind it in mixer.
- Add 1 to 2 tsp of water and grind it into fine paste.
- In a bowl add wheat flour, besan, sooji, salt.
- Also add ajwain/carom seeds, palak puree, 2 tsp of oil (grinded chilli paste if want)
- Mix all the ingridents properly and knead a soft atta or dough.
- You can also add water to the dough while kneading if required.
- Now, keep the dough aside for 10-15 minutes.
- After, 10-15 minutes knead the dough again with little bit of oil.
- Make small balls out of dough and roll out small round puris.
- Heat oil in one pan for deep frying of puris.
- To check if oil is well heated and ready for frying puris, add small piece of dough in oil and check.
- If the piece of dough floats up in the oil, your oil is ready for frying puris.
- Carefully slip the rolled puri into the kadai/pan.
- Gently immerse the puri with slotted spoon and turn puri.
- Till then the puri should puff.
- Deep fry the puris lightly from both the sides till golden brown.
- Try to fry palak puris on medium to low flame.
- Remove on absorbent paper and serve hot.
- You can serve puris with sabji or dahi/plain yogurt.
- Step by Step Photos:
• Sooji/rawa or semolina is optional • If you want crispy palak puri then you can add rawa/semolina. • You can also add garlic along with chillis.